Penne with Roasted Cauliflower and Lemon Caper Vinaigrette

January 19, 2015

Looking at all the dishes I've been working on to share with you, I realized it's the perfect time to officially declare "Pasta Week" on Shel's Kitchen! This week will offer freedom to those of you relegated to run-of-the-mill rigatoni and spiritless spaghetti. To everyone looking to feed your family a flavorful feast! ...to bring forth a banquet on a budget! ...to spend less time in the kitchen than it takes Peyton Manning to shout "Omaha!" (whatever that mean

2 small heads cauliflower, cut into bite sized florets
6 cloves garlic, smashed and skin removed
1 small red onion, sliced
1/4 c. olive oil, divided
Salt and pepper, to taste
1 pint grape tomatoes
1 (13.25 oz.) box whole grain or whole wheat penne pasta (or other pasta shape of your choice)
6 T. freshly squeezed lemon juice
6 T. capers
2 T. honey
2 t. Dijon mustard
1/2 t. crushed red pepper
1 c. shredded Parmesan cheese

Preheat the oven to 400. Place the cauliflower, garlic and onion on the baking sheet. Drizzle with 2 T. of the olive oil and toss until well coated. Season with salt and pepper then roast until golden brown...
See the full directions on my site

Nutritions

Calories
378

Sodium
1519mg
63% DV

Fat
19g
29% DV

Protein
29g
59% DV

Carbs
21g
7% DV

Fiber
3g
14% DV

Pasta