Penne with Roasted Cauliflower and Lemon Caper Vinaigrette

Looking at all the dishes I've been working on to share with you, I realized it's the perfect time to officially declare "Pasta Week" on Shel's Kitchen! This week will offer freedom to those of you relegated to run-of-the-mill rigatoni and spiritless spaghetti. To everyone looking to feed your family a flavorful feast! ...to bring forth a banquet on a budget! ...to spend less time in the kitchen than it takes Peyton Manning to shout "Omaha!" (whatever that means; is football over yet??)

Today's pasta is vegetarian AND uses whole grain or whole wheat pasta (not true of the recipe I'm sharing tomorrow; stay tuned) so you can feel good about eating your pasta! Just roast up a bunch of cauliflower with garlic and red onions, add some grape tomatoes at the end, toss the whole thing together with your pasta and a tangy lemon caper vinaigrette. It's that simple and tastes divine. In fact, if you're a carnivore and typically crave meat in your pasta dishes (say, Italian sausage and prosciutto? (preview)) you will still be satisfied by this dish. When roasted, the cauliflower takes on a wonderful nutty flavor that is sure to satisfy. Give it a try and feel good about eating pasta. No more boring bucatini or forgettable farfalle for you!

Penne with Roasted Cauliflower and Lemon Caper Vinaigrette (adapted from twopeasandtheirpod.com

2 small heads cauliflower, cut into bite sized florets
6 cloves garlic, smashed and skin removed
1 small red onion, sliced
1/4 c. olive oil, divided
Salt and pepper, to taste
1 pint grape tomatoes
1 (13.25 oz.) box whole grain or whole wheat penne pasta (or other pasta shape of your choice)
6 T. freshly squeezed lemon juice
6 T. capers
2 T. honey
2 t. Dijon mustard
1/2 t. crushed red pepper
1 c. shredded Parmesan cheese

Preheat the oven to 400. Place the cauliflower, garlic and onion on the baking sheet. Drizzle with 2 T. of the olive oil and toss until well coated. Season with salt and pepper then roast until golden brown and tender, about 20 minutes. Remove the pan from the oven and stir the cauliflower. Add the tomatoes and return the pan to the oven and continue roasting for an additional 10 minutes.

While the cauliflower is roasting, bring a large pot of salted water to a boil and cook the pasta until al dente (check the package directions), drain, return to the pot and set aside.

To make the lemon caper vinaigrette place the remaining 2 T. olive oil, lemon juice, capers, honey, mustard and red pepper flakes in a small bowl and whisk to combine. Set aside.

When the cauliflower is roasted add it to the pan with the pasta then add the lemon caper vinaigrette and toss to combine. Add half of the Parmesan cheese and toss again. Taste for seasoning (try not to impulsively shovel three forkfuls in your mouth before regaining your senses), adding more salt and pepper as needed. Serve with the remaining shredded Parmesan on top.

6 servings (400 calories each serving) according to my calculator on loseit.com