Pasta With Roasted Cauliflower,Tomatoes,Pepperoni
1 small head cauliflower cored and sliced 1/4 inch thick
2 Tbsp. olive oil
12 oz.medium shells or any short pasta
1 pint small grape tomatoes
3 oz. pepperoni thinly sliced
1/2 cup fresh flat leaf parsley,chopped
Heat oven to 425 degrees.
On a large rimmed baking sheet, toss the cauliflower, oil, 1/2 tsp.salt and 1/2 tsp. pepper.
Roast for 12 minutes
Cook the pasta according to package directions.
Drain the pasta and return it to the pot.
Add the tomatoes to the cauliflower, toss to combine and roast for 6 minutes.
Scatter the pepperoni over the vegetables and roast until the cauliflower is golden brown and tender. 6 to 8 minutes.
Toss the pasta with the cauliflower mixture and parsley.
Photo credit: Photograph is copyright property of Woman’s Day Magazine.