By tossing the cauliflower in a little walnut oil, a nutty flavor is imparted to this dish, which is only enhanced by the chopped walnuts.
Walnut and cauliflower penne
3/4 pound penne
1 head of cauliflower, cut into small florets
walnut oil
1/2 teaspoon minced garlic
1/2 cup chopped walnuts
1/4 cup flat leaf parsley, chopped
1/4 cup chopped green olives
salt and freshly ground black pepper
In a large bowl, toss the cauliflower florets with enough walnut oil to lightly coat. Season with salt and pepper. Spread evenly on a baking pan, and roast in a preheated 375 degree F. oven for about 1/2 hour or until nice golden brown (you may want to stir cauliflower when it’s about half-way through roasting).
Meanwhile, bring a large pot of water (salted) to boil, and cook penne according to package instructions. Drain, but save about 1 cup of pasta water.
In a large bowl, add the drained pasta, the cauliflower, and the walnuts, olives, and garlic. Toss to combine – add enough pasta water to moisten everything and make a light sauce. Season to taste with salt and pepper. Makes 4 servings.
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