I love to be outside in the mountains in winter. The crisp air, mountains with puffy clouds, bluebird skies, or skies ripe with snow. Truth be told, not a fan of high humidity and horizontal snow. Last week was a day filled with storm riding, wind and one beautiful day with powder. Great time- and with Steve and Lesley!
When you are outdoors all day, I want something healthy and filling. Balanced by something light and bright. So I am feeling Roasted Cauliflower Pasta with Olives served with a Sun-dried Tomato and Butter Lettuce salad. (see the directions under “Plenty”, my post from January of 2018) Delish, vegetarian and totally healthy.
Let’s go skiing!
Cauliflower Pasta with Olives
Serves 4 hearty appetites
2 medium heads of cauliflower cut into florets
1 1/2 cup of castelvetrano olives pitted and chopped.
4 T. creme fraiche (or use full fat sour cream)
3 tsp Zatar (you can find this at Cost plus World Market in the spice aisle)
Extra Virgin Olive oil
1 lb. tagliatelle noodles, dry
1/2 cup shaved Parmesan + some for the table
Putting it Together:
Preheat oven to 400 degrees.
While oven is preheating, cut cauliflower. Place on rimmed baking sheet. May need 2 pans. Drizzle with olive oil. To fully roast, will take appx. 40 minutes.
Chop and pit the olives. ( I like extra olives, so sue me!)
Heat salted water to boiling. Add pasta. Cook till al dente, about 10-12 minutes.
When cauliflower is done, add to large pasta bow. Quickly toss with creme fraiche. Add hot pasta to bowl. Toss in olives. Drizzle with more EVOO. Stir. Top with Parmesan. Serve with salad and crusty bread if so inclined.