Penne with Roasted Cauliflower and Lemon Vinaigrette

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Prep time:
10min
Cooking time:
35min
Serving 4 Regular
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Ingredients

250 g  Penne

1   Cauliflower, cut into florets

3 cloves   Garlic, crushed

1   Red onion, roughly chopped

2 Tbsp  Olive oil

1/2 tsp  Salt and pepper

1 1/2 c  Cherry tomatoes, halved

3 Tbsp  Fresh lemon juice

1 Tbsp  Maple syrup

1 tsp  Dijon mustard

1 pinch   Chilli flakes

1/2 c  Parmesan shavings
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Instructions

Step 1

Preheat the oven to 200°C. Place the cauliflower, garlic, and onion on a large baking tray. Drizzle with 1 Tbsp olive oil and toss until well coated. Season with salt and pepper to taste. Roast for about 20 minutes, until golden and tender. Remove the baking tray from the oven and stir the cauliflower, onion and garlic. Add the tomatoes and return the baking tray to the oven. Roast for 10 minutes.

Cauliflower, cut into florets
Garlic, crushed
Red onion, roughly chopped
Olive oil
Salt and pepper
Cherry tomatoes, halved
Step 2

While the cauliflower is roasting, bring a large pot of salted water to the boil. Cook the penne until al dente, for about 8 - 10 minutes. Drain pasta and set aside.

Penne
Step 3

Meanwhile, make the lemon vinaigrette. In a small bowl, whisk together lemon juice, 1 Tbsp of olive oil, maple syrup, mustard, and chilli flakes. Set aside.

Olive oil
Fresh lemon juice
Maple syrup
Dijon mustard
Chilli flakes
Step 4

In a large pan, combine penne, cauliflower, tomatoes, onion, and garlic. Add the lemon vinaigrette and stir until coated. Heat over medium heat until pasta is warm. Serve with parmesan shavings and season with salt and pepper, if desired.

Cauliflower, cut into florets
Garlic, crushed
Red onion, roughly chopped
Salt and pepper
Cherry tomatoes, halved
Penne
Parmesan shavings

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