Roasted Cauliflower Penne with Rosemary Cream

Micheal's Meal Idea

Roasted Cauliflower Penne with Rosemary Cream
>
> 1 large clove garlic, halved
> 1 cup cream
> 3 sprigs rosemary, 1 finely chopped
> 1 pinch ground nutmeg
> Salt and pepper
> 1 pound whole wheat penne pasta
> Roasted Cauliflower (See Below for Instructions)
> 1/2 cup grated pecorino-romano cheese, plus more to
> pass around the table
> 1/2 cup walnuts, toasted and chopped


1. Rub the inside of a small saucepan all over with the
garlic. Add the cream, the 2 whole rosemary sprigs and
nutmeg; season with pepper and cook over medium-low heat
until reduced by half, about 10 minutes. Discard the
rosemary.
2. Bring a large pot of water to a boil, salt it, add the
pasta and cook until al dente. Drain and transfer the pasta
to a serving bowl. Add the rosemary cream, cauliflower and
1/2 cup cheese; toss to coat. Season with salt and pepper

Roasted Cauliflower

1 head cauliflwoer, cut into bite-size florets
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper

1. Preheat the oven to 425°. On a baking sheet, toss the EVOO; season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20 to 25 minutes.