Ingredients:
1 large heads cauliflower
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 lb penne
2 tablespoons red wine vinegar
1 garlic cloves, minced
salt and pepper
2 sweet red peppers, roasted, peeled and diced
2 tablespoons black olives, chopped
1/4 cup fresh basil, shredded
Directions:
Trim the cauliflower and break into florets.
In a large bowl, toss the cauliflower with 1 tablespoons olive oil and 1/2 teaspoons salt.
Arrange in a single layer on a baking sheet.
Roast the cauliflower in a preheated 400 degree F oven for 25 to 30 minutes, or until cooked through and lightly browned.
Stir occasionally.
Meanwhile, bring a large pot of water to boil.
Add the pasta and cook until tender but firm.
Drain well.
In a small bowl, whisk together the vinegar, garlic, salt and pepper.
Whisk in the remaining 1 tablespoons olive oil.
Toss the dressing with the cauliflower, peppers, olives, basil and pasta.
Taste and adjust seasonings if necessary.
Serve at room temperature.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.