Prep 25 mins
Cook 15 mins
This recipe was inspired by Rachael Ray's recipe of the same name. I've changed or removed several ingredients, but it's still flavorful and filling. Enjoy!
- 1 head cauliflower
- 8 ounces feta cheese
- 12 ounces bow tie pasta
- 1 (14 ounce) can diced tomatoes with garlic and olive oil
- 1⁄2 cup olive oil
- 1 teaspoon parsley
- 1⁄2 cup breadcrumbs
- Roast cauliflower florets in 1/4 cup of oil at 425 degrees for 20 - 25 minutes or until browned.
- Boil bow tie pasta as directed. Drain. Add tomatoes, feta, 1/4 cup oil, 1/2 teaspoon parsley and mix well.
- Mix cauliflower into pasta mixture. Add entire mixture to a 2-quart baking dish. Top with 1/2 teaspoon parsley and breadcrumbs. Bake at 350 for 10 - 15 minutes and serve.
Very good. I used PAM instead of olive oil on the cauliflower (tastes delicious) fat free feta cheese, 100% whole wheat penne, diced tomatoes in water, barely a TBSP of olive oil in the dish, and 1/4 cup of Panko instead of regular breadcrumbs. It was great! Next time I will add some minced garlic though. Here are the nutrition facts for the above: Cal = 314 Fat=4g Sat=.3g Polyunsat=.2 Monounsat=1.8 Cholesterol=6.6mg Sodium=522.0mg Potassium=424.2mg Carb=56.0mg Fiber=10.0g Protein=20.0g VitA=5% Calc=17% VitC=118% Iron=16% All in all a great tasting dish.
Excellent as either a side dish or main dish. My cauliflower was home grown and a little tender, so it browned pretty quickly (after about 15 minutes). I also chose to use only 4 ounces of feta and 8 ounces of pasta, but it was still wonderful.