Roasted Cauliflower Pasta Toss recipe
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Ingredients
- 1 (2 pound) cauliflower 2 tablespoons Gay Lea Spreadables, Original or Gay Lea Salted Butter, melted 3 large cloves garlic, minced ½ teaspoon salt, divided ½ teaspoon pepper, divided 1 cup Gay Lea Gold 18% Sour Cream ½ cup grated Parmesan cheese, or as needed 1 pound short pasta, such as rotini ½ cup finely chopped sun-dried tomatoes ½ cup finely chopped fresh basil leaves
Nutrition Info
- 478.9 caloriescarbohydrate: 71 gcholesterol: 40 mgfat: 14 gfiber: 6.9 gprotein: 19 gsaturatedFat: 7.8 gservingSize: -sodium: 511.4 mgsugar: 10.1 gtransFat: : -unsaturatedFat: : -
Directions Roasted Cauliflower Pasta Toss
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Trim cauliflower and separate into small florets. Toss cauliflower with melted butter, garlic and half each salt and pepper. Spread on a parchment paper-lined, rimmed baking sheet. Roast, stirring once, for 30 to 40 minutes or until golden and browned.
Transfer 1 cup (250 mL) cauliflower to a food processor. Add sour cream, Parmesan cheese and remaining salt and pepper, pulse until smooth.
Meanwhile, cook pasta in a large pot of boiling salted water. Reserve 1 1/2 cups (375 mL) cooking water before draining.
Toss hot cooked pasta with sour cream mixture, remaining roasted cauliflower, sun-dried tomatoes and basil, add enough reserved pasta water to make pasta moist and saucy. Serve immediately with additional Parmesan cheese at the table.