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Roasted Cauliflower and Brussels Sprouts Pasta


How’s your Friday going so far? Mine started off with a couple texts from my mom.

Mom: Feeling better?

Me: Yeah- just stuffy and it sounds like there are rice krispies in my ears.

Mom: Are they organic?

Totally normal conversation. Also, you guys know what I mean when I say it sounds like there are rice krispies in my ears, right? Or am I insane?

Anyway, thanks to lots of tea and rest, I’m finally feeling a bit better.

tea and honey

At the beginning of the week I went grocery shopping and bought a head of cauliflower and a pound of brussels sprouts with grand plans to make delicious recipes like these Crispy Sriracha-Lime Cauliflower Tacos and every brussels sprouts recipe ever pinned on Pinterest.

But then I got sick and the cauliflower and brussels sprouts just sat at the bottom of the fridge while I devoured nothing but soup and tea for two days.

Last night, because I was feeling a bit better and because I had the sudden urge to make my whole apartment reek of cruciferous vegetables, I decided that roasting my neglected groceries was the way to go.

Roasted Cauliflower and Brussels Sprouts Pasta


But seriously, if you decide to make this recipe, open some windows or light a candle or something because boy, is it smelly! Delicious! But smelly.

I could have eaten this whole pan by itself.

Roasted Cauliflower and Brussels Sprouts Pasta

But instead, I grabbed some whole wheat rigatoni from my pantry, added some olive oil, shredded parmesan and asiago cheese and went to town.

Roasted Cauliflower and Brussels Sprouts Pasta

Guys, I’m not even exaggerating, this is one of the best pasta dishes I’ve had in a long time! And it was so, so easy!

Roasted Cauliflower and Brussels Sprouts Pasta

All you need to do is preheat your oven to 400 degrees F and get to work chopping your veggies. And when I say chopping, I mean flinging cauliflower all over your kitchen.

Roasted Cauliflower and Brussels Sprouts Pasta

After you’ve chopped your cauliflower and brussels sprouts and minced your garlic, throw everything in a bowl with a couple tablespoons of extra virgin olive oil and some salt and pepper. Mix well and then transfer to a baking sheet. Pop that baby in the oven for 30-35 minutes, depending on how crispy you like your veggies.

Side Note:  One time my mom and I were eating at an Italian café and mentioned to the waiter that we really liked the olive oil and asked what kind it was. His response: “Extra!” I kid you not. We almost died laughing after he walked away.

Moving on…

Roasted Cauliflower and Brussels Sprouts Pasta

While your veggies are roasting, prepare your pasta according to the package directions. When it’s done, drain and toss with some EXTRA virgin olive oil. Toss in the roasted veggies when they’re done and top with shredded parmesan and asiago cheese.  And tada! A delicious, easy dinner is served!

Roasted Cauliflower and Brussels Sprouts Pasta

You could easily do this with gluten free pasta or rice if pasta isn’t your thing. You can also leave out the cheese if you’re vegan. It’s just as delicious!

I really loved this dish and I hope you will too!

Roasted Cauliflower and Brussels Sprouts Pasta

Serves 4-6

Prep time: 5- 10 minutes

Cook time: 30-35 minutes


  • 1 small head of cauliflower, stemmed and chopped into florets
  • 1 lb Brussels Sprouts, stemmed and halved
  • 4 cloves Garlic, minced
  • 4 TBSPs Extra Virgin Olive Oil, divided
  • Salt and Pepper, to taste
  • 1 lb Whole Wheat Rigatoni, or other tube-like pasta.
  • Shredded Parmesan and Asiago Cheeses, for topping (optional)


  1. Preheat your oven to 400 degrees F and start chopping your veggies.
  2. In a large mixing bowl, toss the cauliflower, brussels sprouts and garlic with around 2 TBSPs of olive oil and salt and pepper, to taste.
  3. Spread the mixture onto a baking sheet and roast in the oven for 30-35 minutes. (I like my veggies extra crispy so I did 35 minutes)
  4. While the veggies are roasting, cook your pasta according to the package directions. Drain and toss with the remaining two TBSPs of olive oil.
  5. Divide the pasta into bowls and top with the roasted veggies and shredded parmesan and asiago cheese (if you want).
  6. Enjoy!

Hope you guys have a great weekend! <3

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February Things

So, Jeff may have convinced me to buy a Christmas Tree Farm. In Vermont. For One Million Dollars. Because who doesn’t need a Christmas Tree Farm, right? RIGHT?

Anyway, Hi! What’s up? How are you guys doing? I have a bit of a cold but I’m dealing with it by stubbornly drinking coffee even though I should probably be drinking tea. Logical, right?

I know we haven’t talked here in a while, but if you follow me on Facebook, Twitter or Instagram, you know that some pretty major things have happened since I last blogged.

Like this:


That’s right. I ate that WHOLE CAKE with my bare hands. Kind of like that kid from Matilda.


Oh yeah, and Jeff and I got engaged! SURPRISE!

Jeff proposed on a sunny Sunday in early October. I was seriously convinced we had actually moved to the Pacific Northwest because it literally rained nonstop for our first three weeks in Asheville. I was dying to go apple picking so at the first sign of sun that Sunday, we hopped in the car and headed to Sky Top Orchard, with everyone else in Western North Carolina.

apple picking


apple picking 2

After picking five pounds of apples — Seriously, I don’t know what I was thinking — we decided to take a drive on the Blue Ridge Parkway and ended up at Mount Mitchell.


I didn’t think anything of it when Jeff suggested we stay on top of the mountain until sunset or when he pulled his jacket away when I tried to take it because I was cold (the ring was in his pocket!)

After a while, the peak of the mountain became completely engulfed in a cloud. I was starting at the sky, thinking this would be the perfect time for a proposal when Jeff tapped me on the shoulder.  I looked down and he was on one knee with a box in his hand. I don’t remember this but apparently my first response was “WHAT ARE YOU DOING?” My second response, of course, was “yes.”

SO my life since then has pretty much looked like this:

wedding planning mug

Because, as I’ve learned over the past few months, your face just kind of settles into that “I’m going crazy” position when you’re planning a wedding.

In the interest of keeping most aspects of the wedding a surprise for our family and friends, I most likely will not be posting many wedding planning details on the blog.

What I WILL tell you is:

  • We’re getting married this fall on a farm with beautiful mountain views and ANIMALS to pet.
  • Our guests are traveling from all over to help us celebrate.
  • I went dress shopping with my mom and bridesmaids in January and said YES to a dress.
  • More importantly, the FOOD is going to be a delicious mix of vegetarian and non-vegetarian fare. Our caterer like the menu I designed so much that she’s using it as a mock-up for other couples. What can I say, I’m obsessed with food!
  • We have our CAKE TASTING tomorrow and the bakery we’re going to has Pie Cakes. Yes, PIE CAKES. Entire pies baked into entire cakes. I know, I died a little too.

Oye! I remember posting about our FIVE YEAR dating anniversary back in 2010! We’ll be together 11 years by the time we get married. I can’t wait!!

Well, that’s all for now, blogfaces! You may have noticed that my site looks a little different. That’s because I finally decided that it’s time for a redesign! I’ll be (slowly) working on it for the next couple weeks so stay tuned!

Have a great day!! <3

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