• 4servings
  • 30minutes
  • 479calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B6, C, P
MineralsCopper, Natrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 small head cauliflower (about 1 1/2 lb) , cored and sliced 1/2 in. thick 1 red onion , cut into 1/2-in.-thick wedges 1/333333333 cup(s) fresh sage , roughly chopped 2 tablespoon(s) olive oil

  2. Kosher salt and pepper

  3. 1/2 cup(s) golden raisins

  4. 12 ounce(s) whole-grain penne (such as Barilla Plus)

  5. 1/4 cup(s) grated Parmesan (1 oz) , plus more for serving

Instructions Jump to Ingredients ↑

  1. Heat oven to 425ºF. On a rimmed baking sheet, toss the cauliflower, onion, sage, oil, and 1/4 tsp each salt and pepper; roast for 15 minutes. Add the raisins and toss to incorporate. Continue roasting until the vegetables are golden brown and tender, 8 to 10 minutes more.

  2. Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.

  3. Add the vegetable mixture and Parmesan to the pasta and toss to combine. Serve with additional Parmesan, if desired.


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