Roasting cauliflower makes it tender and sweet, and once you’ve tried it, chances are you’ll always cook cauliflower this way. Any leftover buttermilk can be kept frozen up to 3 months.
Makes: 4 servings I Hands-on time: 20 minutes I Total time: 50 minutes
- 5 cups cauliflower florets (from 1 small or 1/2 medium head)
- 2 teaspoons extra virgin olive oil
- 2 tablespoons water
- 4 ounces whole wheat penne
- 3/4 cup light (1.5%) buttermilk
- 3 tablespoons finely grated Parmesan cheese
- 1 teaspoon hot sauce, preferably Frank’s Red Hot
- 1/4 teaspoon salt
- 1 rib celery, quartered lengthwise and thinly sliced
- Preheat the oven to 425 F. In a large bowl, toss the cauliflower with 1 teaspoon of the oil and the water. Transfer to a small rimmed baking sheet or pan and roast, tossing occasionally, until the cauliflower is tender and lightly browned, about 25 minutes.
- Meanwhile, in a large pot of boiling water, cook the pasta according to package directions; drain.
- In a large bowl, whisk together the buttermilk, Parmesan cheese, hot sauce, salt and remaining 1 teaspoon oil. Add the pasta, cauliflower, and celery, and toss to combine.
Per 1-1/2 cup serving: 203 calories, 11g protein, 6.5g fat (2g saturated), 7g fiber, 160mg calcium, 65mg vitamin C, 27g carbohydrate, 285mg sodium.
– from the book, “The Digest Diet Cookbook” by Liz Vaccariello, Editor-in-Chief of the Reader’s Digest.