*****34/56 ORCCHIETTE WITH ROASTED CAULIFLOWER

RECIPE 34/56  ORECCHIETTE WITH ROASTED CAULIFLOWER (which adds nutty flavor)

INGREDIENTS
12 ounces uncooked orechiette
1/2 cup panko bread crumbs
2 Tbsp EVOO divided
6 garlic cloves, pressed, divided
1/4 cup chopped fresh parsley
1/2 large head cauliflower (3 cups small florets)
1 medium red onion
1 1/4 tsp salt divided
1 1/2 cups dry white wine such as Sauvignon Blanc (the drier the better)
1/4 tsp crushed red pepper flakes
1/3 cup mascarpone cheese
2 ounces Parmesan cheese, grated
1/2 tsp coarsely ground black pepper
5 cups fresh baby spinach leaves

DIRECTIONS

40 MINUTES PREP   TOTAL 40 MINUTES 6 SERVINGS 510 CALORIES

1.  Cook pasta according to package, omitting salt and oil.  Remove 1/4 cup cooking water for later use.  Drain pasta and set aside.  Meanwhile, combine bread crumbs, 1 Tbsp oil and one of the pressed garlic cloves and mix well.  Microwave, uncovered on HIGH 1 to 2 minutes or until light golden brown, stirring every 30 seconds   Stir in parsley and set aside

2.  Cut cauliflower into small florets and onion into 1/2 inche wedges.  Spray Skillet with EVOO.  Heat over medium-high heat 1 to 3 minutes or until shimmering.  Add cauliflower and onion.  Season with 1/4 tsp of salt, Cook 3 to 4 minutes or until cauliflower is golden brown on all sides. stirring occasionally.

3.  Stir in remaining 1 Tbsp oil, remaining pressed garlic cloves, wine and pepper flakes; bring to a boil  Cook 2 to 3 minutes or until wine is reduced by half.  Add pasta, reserved cooking water, cheeses, black pepper and remaining 1 tsp salt; mix well.  Remove Skillet from heat.  Add half of the spinach; stir until spinach begins to wilt.  Add remaining spinach; stir 1 to 2 minutes or until spinach begins to wilt.  Cover and let stand 10 minutes or until spinach is wilted and sauce is thickened, stirring once halfway through.  Top each serving with bread crumb mixture.