Cauliflower is one of the “white foods” I embrace. As a diabetic, white bread, cakes and cookies, mashed potatoes, etc. are verboten. But cauliflower is a personal favorite of mine, especially the orange “cheddar” variety. It is excellent roasted, in pasta, as a crudité, in quiche, with a cheese sauce or mashed as a potato substitute…you get the picture.

Not many local farmers seem to grow cauliflower, maybe it is not cost effective, the finished product being quite a bit smaller than the super market variety. But I found several heads of it recently at School House Farm, a little gem of a farm stand in Warren on Rt 1. I took them home and made the most phenomenal pasta dish, and here it is! If you’ve never had roasted cauliflower, you will be amazed at the depth of flavor roasting it achieves!

Pasta with Roasted Cauliflower and Cherry Tomato
Laura Cabot, Laura Cabot Catering, Waldoboro

1 large or two smaller heads of cauliflower
2 cups of cherry tomatoes, cut in half
1 pound bucatini pasta or a whole wheat substitution
1 Tablespoon minced garlic
Salt and pepper
1/4 cup olive oil
Parsley chiffonade and toasted bread crumbs for garnish; Parmesan is optional

Toss the two veggies in oil and season with salt. Roast the cauliflower and tomatoes together in the oven until nutty and somewhat soft.

Cook the pasta al dente and drain, reserving a bit of pasta water.

Sauté the garlic in a large skillet, add the roasted veggies and cooked pasta, tossing and seasoning with salt and pepper. Add a little pasta water and toss all until nicely glazed.

Top with garnishes as you choose and enjoy this dish with a healthy side salad.

Serves 4.

Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.