Roasted Cauliflower Pasta Bake

The best thing about living in a house with no air conditioning, on the hottest day on record in Southern California, is...you can turn your oven on and it really doesn't make your house any hotter! Two days ago it was 110 at my house.  Not the best day for a casserole, but oh well.  This one was a keeper.  There was just one thing that would have made it even better: 60 degree weather!




Adapted from a recipe in Rachel Ray magazine. 


1 large head cauliflower, cut into small florets
1/2 Cup extra virgin olive oil
salt and pepper
3/4 pound bow tie or ziti pasta
One 14.5-ounce can fire-roasted crushed tomatoes
1/2 teaspoon garlic powder
1/2 teaspoon pasta seasoning
1 Cup shredded mozzarella cheese
2 Cups pitted kalamata olives, drained and chopped
1/4 Cup flat leaf parsley
1/2 Cup bread crumbs
2 Tablespoons Parmesan cheese


1. Preheat oven to 425 degrees.  On a rimmed baking sheet, toss cauliflower with 1/4 cup olive oil and season with salt and pepper.  Roast, stirring halfway through, until browned, 20-25 minutes.  Remove from oven.  Lower the temperature to 350 degrees. 


2. Meanwhile, in a large pot of salted water, cook the pasta until al dente.  Drain, reserving 1/2 cup of the cooking water.  Return the pasta and cooking water to the pot and stir in the crushed tomatoes, mozzarella, olives, the remaining 1/4 cup olive oil and half each of the parsley, bread crumbs, and Parmesan cheese.


3. Pour the mixture into a 2-quart baking dish; top with the roasted cauliflower and remaining bread crumbs and Parmesan.  Bake until heated through, about 10 minutes.  Sprinkle remaining parsley on top.