....is Roasted Cauliflower Pasta

Last week I bought a copy of the Sprouted Kitchen cookbook. I flipped through a few pages and thought "How have I waited so long to get this book?!" It's full of delicious and healthy options for every meal of the day, including desserts! I can't wait to cook something else from here but I started with the Roasted Cauliflower Pasta because it sounded strange and wonderful. The brown bits on the Cauliflower was my favorite part, it gave the vegetable a nutty flavor I never knew was possible. I also threw in some chickpeas to add a little protein and make it a full meal.

1 Head Cauliflower (about 3 pounds)
2 Tbsp Olive Oil
1 tsp Steak SeasoningSea Salt and Ground Pepper
1 tsp Grated Nutmeg
1/2 lb Angelhair Pasta
3 Tbsp Butter
2 Tbsp White Balsamic Vinegar
Handful of Fresh Basil Leaves, Cut into Slivers
1/2 Cup Chopped Toasted Hazelnuts
Grated Parmesan

Preheat the oven to 425°F.

Bring a large pot of salted water to a boil over high heat for the pasta. Meanwhile, cut the cauliflower into 1-inch florets, discarding the thick middle stem. Spread the florets on a rimmed baking sheet and toss with the olive oil, making sure each piece is coated. Sprinkle with the seasonings and the nutmeg and toss again. Roast, gently stirring about halfway through the cooking time, until there are lots of brown caramelized spots, 25 to 30 minutes.

Cook the pasta according to the package instructions. Meanwhile, in a large sauté pan over medium heat, warm the butter and swirl it around the pan until it starts to bubble and just begins to smell toasty, about 2 minutes. Turn off the heat. Drain the pasta, reserving a bit of the water. To the pan with the browned butter, add the pasta, a splash of the pasta water, the balsamic vinegar, basil,  cauliflower, the hazelnuts and chickpeas. Top with some Parmesan.

Happy Cooking!