Winter Pasta with Cauliflower and Brussels Sprouts
Winter Pasta with Cauliflower and Brussels Sprouts might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 493 calories, 19g of protein, and 15g of fat. This recipe serves 4. It will be a hit at your Winter event. A mixture of parsley, head cauliflower, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Preheat oven to 400 degrees.
Heat a pot of water on the stove for the pasta.Toss the cauliflower and brussels sprouts in one tablespoon olive oil. Lightly salt and pepper.
Spread in a single layer on a baking sheet and roast until browned at the edges and soft in the center, about 20-30 minutes. Turn once about halfway through. And keep an eye on everything so it doesnt overcook!While the cauliflower is roasting, cook your pasta according to instructions on the package.When the pasta is ready, drain, reserving 1/2 cup of the cooking liquid. Return pasta to the pot to keep it warm.
Add the two remaining tablespoons of oil to the pasta, then the parsley, parmesan, capers, anchovy paste, lemon zest and chili flakes. If its a little dry, add some of the cooking liquid. Toss gently to distribute everything.
Add the cauliflower and brussels sprouts and toss again, gently. Season to taste with salt and pepper. If the pasta needs to be reheated, do so over a low flame, stirring to prevent burning.
Garnish with grated parmesan and chopped parsley if desired.