3 Ingredient Recipe: Roast Cauliflower Pasta w/Goat Cheese
Day two of my challenge got some help from a post from TheKitchn.com . I subscribe to the site's newsletter and yesterday as I hashed over ideas for getting more flavor out of 3 ingredients, I received their email with piece called How To Roast Any Vegetable . As I was planning on making a dish today that I knew would have cauliflower in it, this was perfect.
This recipe for a simple pasta dish gives you a chance to take notice of individual textures and find nuances in a common vegetable normally found pan fried, boiled or muted in sauces or breadings. Here the roasted cauliflower is crisp, bright and smoky. Tangy goat cheese is sauteed to create a caramelized crust and oozing rich center.
For a refresher on the rules of my 10 day, 3 ingredient challenge, check out the first post.
3 things to get...
- 1 head of cauliflower - chopped
- 4 cups of bow tie pasta (or similar)
- 8 ounces of goat cheese (tube shape preferred)
What to do with it...
- Preheat oven to 425 degrees
- Toss cauliflower in olive oil to coat, paying special attention to coat the floret tops so they brown evenly
- Place cauliflower into a roasting pan and roast for 20 minutes, checking occasionally and shaking/turning to get even browning
- Cut half the goat cheese into 1/4 rounds and set aside
- Prepare pasta according to instructions and drain, place in large bowl
- Toss hot pasta with the uncut half of your cheese and 2 tablespoons olive oil and set aside, covered
- Heat enough olive oil to a skillet to coat bottom evenly
- Add your 1/4 cheese rounds and saute on medium heat for 1-2 minutes until brown, watching carefully
- Carefully flip rounds with a metal spatula (cheese may cling to rubber/wood) and saute another 1-2 minutes, then transfer to paper towels to absorb excess oil
- Remove your roasted cauliflower from the oven and add to pasta along with salt and pepper to taste
- Serve immediately in individual bowls topped with sauteed goat cheese rounds
2 down, 8 to go!