Sunday, June 28, 2015

Roasted Cauliflower Spaghetti

1 head of cauliflower
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon tumric
salt and pepper to taste
1 white or yellow onion, sliced thinly
4 cloves of garlic, minced
1 tablespoon olive oil
6 oz whole wheat pasta

Preheat oven to 425°F. Break cauliflower up into bit-sized chunks. In a large bowl, toss the cauliflower with paprika, cumin, tumric, salt, and pepper. Spread mixture out in a single layer on a greased sheet pan and roast for 20 minutes, tossing twice, until the cauliflower is tender and lightly browned.

Meanwhile, heat the olive oil in a non-stick pan. Saute onions and garlic until golden.

While the cauliflower is roasting, cook the pasta according to its instructions, then drain and put pasta in large mixing bowl. Save some of the pasta water for later.

Scrape the cauliflower and onions with garlic into the mixing bowl with pasta. Sprinkle with another ½ teaspoon salt. Toss everything together, adding pasta water if needed to loosen the sauce.

Optional: top with fresh parsley and/or lemon juice.

makes 2 large servings
490 calories