Easy Peasy Week Night Pasta
Had a busy day? This recipe is perfect for a quick and easy dinner that's super satisfying. Roasted cauliflower combine with Meyer Lemon, Garlic, and black olives for savory meal. But the secret to the flavor... Aleppo pepper!
Meyer Lemon, Garlic, & Roasted Cauli Pasta
1 head of cauliflower
1/4 cup chopped black olives
Meyer Lemon Extra Virgin Olive Oil
Garlic Olive Oil
1 lemon, zest and juice
Salt & Pepper to taste
Angel Hair pasta
Preheat oven to 400º. Line a rimmed baking sheet with tin foil . Zest the lemon, set aside. Slice lemon into wedges, set aside. Wash and slice the cauliflower head into 1” thick pieces. Place on the sheet. Drizzle both Meyer Lemon Olive Oil and Garlic Olive Oil over the pieces to coat. Half and half is good, but you can experiment with your desired ratio. Flip cauli pieces, add the olives, and add more oils if needed to coat the pieces. Sprinkle the lemon zest, a generous amount of Aleppo pepper, and salt and pepper over the top. Place in oven and bake for 20-25 minutes, or until cauliflower is tender and golden. While the cauli is roasting, prepare the pasta. Bring a pot of water and salt to boil. Add enough angel hair pasta to serve 4. Boil until al dente. Strain and set aside in a large bowl. If needed drizzle a little of one of the oils over it to keep from clumping. When the cauli is done roasting, add the mixture to the pasta and stir to combine. Divide between four plates, shave Pecorino cheese over top and add a lemon wedge. Serve immediately. Place oils and Aleppo pepper on table - its so good guests may want to drizzle/sprinkle more on top!