So I’m trying to come up with my list of excuses of why I’ve not been blogging as much as I told myself I would in 2012. Maybe it’s that
I’ve been going to the gym a lot, but I really haven’t gone since the first week of the month. Or maybe that my boyfriend’s been keeping me too busy with social activities, but then there’s the fact that he’s been in the (not so glorious) state of Indiana for the last three weeks. Or maybe that… I lost power and had no access to internet? Ok, now I’m just reaching.
I guess I’ve just been slacking off more than I would like to admit (but heh, I’m doing it publicly.) So in my attempt to right this ship, today I went back to Martha. And hey, I know I’ve had my ups and downs with Martha’s recipes, I figured I’d give her a shot tonight.
And of course, because it’s a Martha recipe, I inevitably missed a step, but for all the better, it just cut calories and I was still very satisfied. The recipe was for Pasta with Roasted Cauliflower, Parsley and Breadcrumbs (I forgot the breadcrumbs).
Now, you see, Martha’s recipe called for making oven-baked breadcrumbs. I already decided to cut a corner and just use some store-bought crumbs to save some time, and I STILL forgot to use them. I had the darn container out on the counter the entire time, and stillll. Anyway. Since I altered a few things here, here is my version.
Roasted Cauliflower Gluten Free Pasta (like that improv?)
- 1 head of cauliflower ( I went with organic), cut into small florets
- 1 red onion, cut into small wedges
- 5 garlic cloves, skinned and cut in half
- 2 tablespoons olive oil
- 2/3 package of corn pasta (I use Trader Joe’s Corn Fusilli)
- 1/4 cup grated parmesan
- 1/4 cup fresh parsley or 1 and 1/2 tablespoons of dried
- Preheat oven to 475 degrees
- Take the cauliflower, onions and garlic and coat with olive oil, then sprinkle with salt and pepper.
- Spread cauliflower mixture on foil-lined baking sheet (why not make clean-up easy?) and bake for 20 minutes, turning halfway through.
- While cauliflower is baking, boil pasta until al dente. Drain pasta, reserving 1/2 cup or so pasta water, then return pasta to pan.
- Once cauliflower is done, mix into the pasta. Add parmesan, parsley and pasta water, little by little, until noodles are lightly covered. Mix it all together, and serve it up.
And that’s how I righted my ship and did so a bit healthier than I would have expected.