By Christina Masters, The Rowdy Chowgirl
A whole wheat pasta with roasted cauliflower, kale, and sardines is rich with healthy flavors.
Serves 4
4 tablespoons olive oil, divided
2 medium onions, halved and sliced
2 cloves garlic, pressed
1 head cauliflower, roasted (see below) and broken into pieces
1/2 teaspoon red pepper flakes
1 bunch kale, washed and torn into bite-sized pieces
8 ounces whole wheat spaghetti
1 tin oil-packed sardines, drained and broken into pieces
1 tablespoon lemon juice
Salt and pepper
Grated Parmesan
1. Prepare cauliflower and place in oven to roast. Bring a large pot of heavily salted water to boil for pasta.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions, season with salt and pepper and cook, stirring frequently, until onions are caramelized, about 20 minutes.
3. Add pasta to boiling water and cook according to package instructions. Drain, reserving 1 cup of pasta water.
4. Add garlic and kale to the skillet with the onions. Add a splash of cooking water from the pasta, cover, and cook for about 5 minutes, or until kale is tender. Add pasta, cauliflower, sardines, lemon juice, red pepper flakes, 2 tablespoons olive oil, and enough pasta water to coat pasta and make a sauce. Season with salt and pepper. Serve immediately with grated Parmesan.
Roasted cauliflower
1 head cauliflower
Olive Oil
Salt
1. Preheat oven to 400 degrees F.
2. Wash head of cauliflower, then slice into 1/2-inch slices, like a loaf of bread. Toss slices (and crumbled bits) with generous amounts of olive oil and salt.
3. Place on a large baking sheet in a single layer. Roast about 30 minutes, or until golden brown, turning once.
