There were many months when I didn’t eat pasta of any kind because they would “mess with” my insulin. Too much insulin causes fat storage, and you see, we were working on fat loss, aka weight loss.
So I would make pasta for my family, and I would eat… just the vegetables. Not bad, really, but it was not good that I eliminated a whole food group from my repertoire. I missed pasta.
Then there was a whole year when I “went gluten-free” as a challenge. There may have been some health benefits, but overall l did it just to prove that I can – to earn the “A” from nobody but myself.
Those times have passed, thankfully, and I now enjoy pasta when I want. Life is so much easier and more pleasurable with it in my life.
Too much of anything is unnecessary. But a lack of pleasure from foods you like is unacceptable.
This particular recipe is a hit in our family. Make a big batch because you will want some left-overs the next day!
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Roasted Cauliflower & Garlic Pasta
For the Pasta:
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8 oz Penne or Fusili pasta
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1 medium head cauliflower, cut into florets
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12 cloves garlic
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1 cup onion, chopped
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2 cups grape or cherry tomatoes
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½ cup parsley, chopped
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2 Tablespoons olive oil
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Salt and pepper to taste
For the Vinaigrette:
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3 Tablespoons lemon juice
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1 Tablespoon olive oil
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3 Tablespoons small capers
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1 Tablespoon maple syrup
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1 teaspoon dijon mustard
Cooking Instructions
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Preheat oven to 400ºF.
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Toss cauliflower florets and whole garlic cloves with olive oil, salt and pepper, Spread on pan and roast for 20 minutes until tender.
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Take out the cauliflower, add tomatoes. Return pan to the oven to roast for another 10-15 minutes.
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Make the vinaigrette, set aside
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Cook pasta as instructed, drain and set aside.
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In a large heated pan, sauté onions with olive oil until soft and caramelized.
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Add roasted vegetables, pasta and vinaigrette. Toss until well coated.
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Sprinkle with parmesan cheese and parsley before serving.
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Serve with a simple side salad, and/or crusty bread.
Recipe adapted from Two Peas and Their Pod
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