Whole Wheat Penne with Roasted Cauliflower and Herbs

by Jennifer

This was a very child-friendly (or cauliflower-wary) dish;  my kids cleaned their plates.

Serves 4 adults.

  • 1 head cauliflower, cut into bite-size florets
  • 3 TBS extra-virgin olive oil, divided
  • 2 TBS chopped parsley
  • 1 TBS chopped fresh thyme
  • 1 TBS chopped fresh tarragon
  • 3 garlic cloves, chopped
  • 1 lb. whole wheat penne
  • 1/2 cup freshly grated Parmesan cheese plus extra for serving
  • juice of 1 lemon
  • salt and freshly ground black pepper to taste

Preheat oven to 450 degrees.  Bring a large pot of salted water to a boil.

On a large rimmed baking sheet toss together the cauliflower and 2 TBS oil, and season with salt and pepper.  Bake for 20 minutes, stirring halfway through.

Add the garlic, stir, and bake for another 5 minutes, then remove from the oven.

Meanwhile, cook pasta according to package directions until al dente.  Drain, give a quick shake, then pour pasta back into the pot.

Stir in the remaining TBS of oil, the herbs, 1/2 cup Parmesan, and lemon juice, then stir in the cauliflower and garlic.  Season with salt and pepper.

Serve with freshly grated Parmesan for sprinkling on top.


One thought on “Whole Wheat Penne with Roasted Cauliflower and Herbs

  1. I’ve made this twice now and it is absolutely delicious! The garlic, parmesean, and lemon juice add so much flavor. Thanks for a great recipe.

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