Prep 0 mins
Cook 45 mins
This comes from the December 2008 issue of Cooking Light. I love the flavor of roasted cauliflower, so this sounded like a great and easy combination. Their recipe calls for mild turkey italian sausage, but I think this would be good with any italian sausage, mild or spicy.
- 8 ounces Italian sausages
- 3 cups cauliflower florets
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon salt
- 5 garlic cloves, sliced
- 4 cups farfalle pasta, uncooked
- 1⁄2 teaspoon crushed red pepper flakes
- 2 ounces pecorino romano cheese, grated
- 1⁄4 teaspoon black pepper, freshly ground
- Preheat your oven to 450°F.
- Poke sausage links with a knife several times.
- Combine sausage, cauliflower and 1 tablespoon oil in a roasting pan.
- Sprinkle with 1/4 teaspoon salt.
- Roast at 450F for 15 minutes.
- Add garlic to the pan, stir to combine.
- Continue roasting for 5 more minutes, or until sausage is done.
- Let rest for 5 minutes.
- Cut sausage links into 1/4 inch slices.
- Cook pasta in boiling salted water until al dente.
- Drain pasta, reserving 2 tablespoons of the cooking water.
- In a large serving bowl, combine pasta, reserved water, 1 tablespoon oil, 1/4 teaspoon salt, and crushed red pepper.
- Add cauliflower mixture, sausage, and cheese.
- Toss gently to combine.
- Sprinkle with black pepper, and serve.
This is divine. I use spicy sausage, and it marries perfectly with the cauliflower. The only problem is that it is SO good, it's hard to keep everyone away from it until dinner!
What can I say except there is only 2 of us and we ate for 4! I'm serious there was 1 noodle left! This is very good, has a great kick to it. The only thing I would do different next time is leave the florets a little bit bigger. I also think this would taste great with pine nuts! I made this for PAC Spring 2009, thanks IngridH!!!
Wow we loved this! Made just as directed and would not change a thing (okay maybe I used a little more crushed red pepper flakes!). Love the roasted cauliflower and all that garlic. Great recipe - thanks for sharing it!