Roasted Cauliflower and Sardine Pasta
12 oz. cauliflower florets
8 oz. whole wheat linguine
1/4 cup toasted breadcrumbs (or make your own by putting 2 slices of toasted whole wheat bread into the food processor)
4 1/2 tablespoons of olive oil, divided
3 garlic cloves, minced
3 3.75-oz. cans sardines packed in water
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup shredded parmesan cheese
1. Preheat the oven to 450 degrees. Toss together the cauliflower, 1/2 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and spread the cauliflower onto a baking sheet in a single layer. Bake for 20-30 minutes or until cauliflower is golden.
2. Cook the linguine according to the package directions. Drain and toss with 1 tablespoon of olive oil. Meanwhile, drain the sardines and chop them into half-inch pieces.
3. In the same pot that you cooked the pasta in, heat the garlic and remaining 3 tablespoons of olive oil over medium heat for two minutes. Add the cauliflower, sardines, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute for 1 minute. Add the pasta and breadcrumbs and toss. Remove from heat and divide into 4 portions. Sprinkle 2 tablespoons of cheese over each serving.
Nutrition bonus: Leave the sardine bones in for extra calcium – you’ll never notice them.
Quick Tips: The cauliflower can be prepared up to a day in advance. Grate the garlic on a microplane if you don’t like mincing.
*Disclaimer: I’m not a nutritionist and I’m not a doctor. Consult an expert if you have any questions or concerns.