Aug 16, 2005

Roasted Cauliflower and Sardine Pasta

Don't cringe! This is really good. Leftovers are good, too, but if you're at the office, eat it at room temperature because microwaving it might make your office smell a little fishy.

Roasted Cauliflower and Sardine Pasta
Serves 4

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.

No comments: