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Cauliflower Penné with Raisins & Sun Dried Tomatoes PLUS new a contest!

May 10, 2015 By Lori Leave a Comment

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Meatless Monday calls for a delicious vegetarian pasta starring roasted cauliflower

It can be roasted, boiled, fried, sautéed, steamed or even eaten raw – the possibilities are endless when we’re talking about the multifaceted cauliflower! This deliciously simple Cauliflower Penné with Raisins & Sun Dried Tomatoes recipe is sure to start the week off right.

Cauliflower Penné with Raisins & Sundried Tomatoes_3 Roasting the cauliflower takes a bit more time, but it’s really worth it. The caramelized intensity of the roasted veggies are the star of the show.


Cauliflower Penné with Raisins & Sundried Tomatoes_2 Cauliflower Penné with Raisins & Sundried Tomatoes_1 Shopping for cauliflower is like picking a bouquet of flowers: look for heavy, white or cream-colored heads that are uniform in color and avoid any signs of aging (like speckles, brown spots, wilted leaves). Heads that are surrounded by many thick green leaves are better protected and will be fresh in the long run. I recommend storing uncooked cauliflower in a paper or plastic bag in the refrigerator for up to one week.

Cauliflower Penné with Raisins & Sun Dried Tomatoes PLUS new a contest!

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Ingredients
  

  • 4 cups penné pasta
  • 2 cups cauliflower florets
  • 3 small carrots, slivered
  • 1/2 cup onion, diced
  • 2 Tbsp garlic, chopped
  • 7 Tbsp olive oil
  • 1/3 cup slivered sun dried tomatoes
  • 1/4 golden raisins
  • 1/2 cup parmesan cheese, grated
  • salt and pepper
  • 1 large scallion, thinly sliced

Instructions
 

  • Preheat oven to 450ºF. Place cauliflower, carrots and onions on a parchment-lined rimmed baking sheet. Drizzle with 2 Tbsp olive oil and toss to coat. Season with salt and pepper. Roast for 10 minutes, stir, and continue roasting until golden in spots; about 10 minutes.
  • Boil pasta as per package directions. Drain, making sure to reserve 1/2 cup of pasta water. Return pasta to pot and add sun dried tomatoes, raisins, parmesan and remaining oil. Toss in roasted vegetables and reserved pasta water, season to taste.
  • Serve sprinkled with additional parmesan and scallions.

Layout 1 Hey have you heard about our great mid-spring contest? If you are reading this email, you’re already a member of the EIEO Insiders Club and are automatically entered to win! If you would like to become a member, just click for details and to enter…

 

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Filed Under: Main, Pasta, Vegetarian

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