one-half medium head cauliflower, cored and cut into 3/4-inch florets
1 pint grape tomatoes
3 tbsp olive oil
9 large fresh sage leaves
4 large cloves garlic, peeled
6 thin slices prosciutto
12 oz dried pasta
5 cups lightly packed arugula
3/4 cup grated parmesan cheese
Heat oven to 400 degrees. Bring a large pot of water to a boil.
Toss the cauliflower, tomatoes, oil, salt and pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.
Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant, about 5 to 7 minutes.
Boil the pasta until al dente. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugular, cheese and enough pasta water to moisten. Season with salt and pepper.
Rest of the week
Sept 12 Quesadillas
Sept 13 Pasta with roasted cauliflower