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.
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.
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.
But instead, I grabbed some whole wheat rigatoni from my pantry, added some olive oil, shredded parmesan and asiago cheese and went to town.
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!
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.
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.
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!
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
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)
- Preheat your oven to 400 degrees F and start chopping your veggies.
- 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.
- 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)
- While the veggies are roasting, cook your pasta according to the package directions. Drain and toss with the remaining two TBSPs of olive oil.
- Divide the pasta into bowls and top with the roasted veggies and shredded parmesan and asiago cheese (if you want).
Hope you guys have a great weekend! <3