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by Marisa Olsen

Spinach Fusilli with Roasted Cauliflower

I've always been a fan of cauliflower with pasta, so I was excited to see the Gemelli with Roasted Cauliflower in Saveur. After reviewing the recipe, which included golden raisins and slivered almonds. Rather than buy a few more ingredients when I'm pre-move (did I mention I'm moving to Jersey City? More on that later), I decided to play around with this recipe to better suit my pantry status.

Spinach Fusilli with Roasted Clauliflower
Serves Two

1/2 head of cauliflower, cut into florets
1/2 box of spinach fusilli
2 tablespoons of olive oil
1 teaspoon cumin
1 1/2 cloves of garlic chopped
1/2 lemon, juiced and zested

Heat oven to 500 degrees. Mix the cauliflower, olive oil, cumin, and garlic on a baking tray and roast for 20-25 minutes.  Set aside. 

While the cauliflower is roasting, bring a pot of water to a boil. Once the water is boiling, add half a box of spinach fusilli and cook until al dente. 

Drain the pasta and reserve a quarter cup of cooking pasta water. Add the pasta and roasted cauliflower in the pot, add the reserved cooking pasta water, lemon juice, and zest. Add salt and pepper, and parmesan.

I hope you will enjoy this pasta as much as I did. It's a very light dish and great if you're a vegetarian. If you want more of a kick, add a few shakes of dried red pepper flakes. 

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