Adapted ever so slightly from the recipe at Mel’s Kitchen Cafe.
I’ll admit, I’ve never been a huge fan of cauliflower. It’s just never really done anything for me. But this recipe appealed to me for several reasons: 1) I’m trying to cram more vegetables into my diet, 2) it has cheese (c’mon people), and 3) anything with 2 full heads of roasted garlic just has to be good. Forget what you know about cauliflower. If you’ve never had it roasted in the oven, you don’t know what you’re missing. It does something really nice to the cauliflower, and makes it almost nutty tasting. I’m a cauliflower convert now. Even my picky-when-it-comes-to-vegetables husband liked it! It made a delicious side dish paired with some grilled chicken.
2 heads garlic, skins removed, top quarter of heads cut off (on the pointy side of the garlic) and discarded
6 tbs plus 1 tsp extra-virgin olive oil
1 head cauliflower (roughly1 1/2 pounds)
1 tsp salt
1/4 tsp pepper
1/4 tsp sugar
1 pound short cut pasta (For example, fusilli, rotini or campanelle. We used cute mini rotini.)
1/4 tsp red pepper flakes
1 tbs fresh parsley leaves, chopped
2 oz. Parmesan cheese, grated or shredded (about 1 cup)
1/4 cup chopped walnuts, toasted