Roasted Cauliflower Pasta

I saw this dish and decided it looked pretty good besides the olives (I detest olives).  I suggested to D that we replace them with chicken.  He looked over the recipe and said, "What about sausage?"  So we replaced them with Italian Hot Sausage.

The taste was pretty good.  It was extremely filling. Would have again. We don't think the cheese added all that, although 1 oz is barely anything.

We had with salad.

Roasted Cauliflower Pasta

Fruity, briny olives add meaty flavor to this meatless one-dish meal.

YIELD: 4 servings (serving size: 2 cups)
TOTAL:35 Minutes
COURSE: Main Dishes

Ingredients
2 tablespoons butter

2 tablespoons olive oil
2 medium shallots, peeled and cut into wedges
1 (1 1/2-pound) head cauliflower, trimmed and cut into florets
1/3 cup sliced Spanish olives (didn't use)
3/8 teaspoon salt (used 1/4 tsp)
1/2 teaspoon crushed red pepper (used less)
5 garlic cloves, crushed
12 ounces uncooked penne (tube-shaped pasta)
3 tablespoons coarsely chopped fresh parsley (didn't use)
1 ounce fresh pecorino Romano cheese, shaved (used Italian blend)
Used 2 Italian Hot Sausage links, cooked and crumbled.

Preparation
1. Place a small heavy roasting pan in oven. Preheat oven to 450°.

2. Remove preheated pan from oven. Add butter and oil to pan; swirl to coat. Add shallots and cauliflower to pan; toss to coat. Bake at 450° for 10 minutes. Add olives and next 3 ingredients (through garlic) to pan; toss to combine. Bake an additional 7 minutes or until cauliflower is tender and browned.

3. Cook pasta in boiling water 7 minutes or until almost tender. Drain pasta through a sieve over a bowl, reserving 1/2 cup pasta cooking liquid. Return pasta to pan over medium-high heat. Add reserved cooking liquid and cauliflower mixture; toss. Cook 2 minutes or until pasta is al dente, stirring occasionally. Remove from heat; sprinkle with parsley, and garnish with shaved cheese.

Nutritional Information (with Olives, not with Sausage)
Calories: 531; Fat: 18g; (Saturated fat: 6.4g; Monounsaturated fat: 8.6g; Polyunsaturated fat: 1.3g); Protein: 18.3g; Carbohydrate: 77.4g; Fiber: 8g; Cholesterol: 22mg; Iron: 4.1mg; Sodium: 627mg; Calcium: 156mg

Cooking Light OCTOBER 2010