For those of you stuck in dinner’s circle of hell known as The White Phase, I have a question. Have you tried cauliflower? Don’t laugh. I didn’t actually like the cruciferous vegetable until I was in my thirties and it was actually served to me in a way other than raw with a side of creamy ranch dip. Like all of the things I’m lovin these days, this pasta with cauliflower, mushrooms, and onions, was spun out of the contents of a last-legs Friday Fridge. Oh, and I used “brown” pasta as it’s known in myhouse. If that’s a problem with the White Tyrant, just go regular.
Pasta with Cauliflower, Mushrooms, Onions
1 cup cauliflower florets, trimmed
1 cup mushrooms (any kind) trimmed and chopped
1 medium onion (any kind), diced
2 tablespoons olive oil
salt and pepper to taste
1 pound whole wheat such as corkscrew pasta
zest of a half lemon
Fresh grated Parmesan, to taste
parsley for garnish
Preheat oven to 400°F. In a large bowl, toss vegetables with olive oil, salt, and pepper. Spread out on a cookie sheet lined with foil and roast for about 20 minutes until cauliflower looks slightly golden and crispy. Meanwhile, cook pasta according to package directions.
Toss everything together with remaining ingredients. Garnish with parsley.
Note: The day after I ate this dish, all I could think about was how much it would have benefitted from the addition of an anchovy or two. If you think the kids can handle it, try sauteing two chopped filets in olive oil with a little garlic, the add the vegetables in the pan to cook (instead of roasting them) and proceed with tossing.