Hot Outta The Oven: Cumin-Roasted Cauliflower Pasta On A Recessionista’s Budget
Hot foodie Teri Tsang Barrett knows her way around a kitchen—a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Here she unveils her favorite frisky recipes—good food that every ravenous gal can make in a pinch. Got a rumble in your belly for something you want her to cook up a recipe for? Email us at [email protected].
In preparation for the financial apocalypse, I was challenged by Amelia to come up with five recipes for Frisky readers eatin’ on the cheap. Check out the full grocery list for all the recipes here. I tried to stick with an “under $10” budget* for each recipe, so set aside $50 and let me know if I was wrong. After the jump, the second recipe I’ve concocted…
Ahhh, pasta. Along with taters and eggs, it’s the preferred food of the hungry. But there are other dollar-friendly ways to dress up the humble noodle besides a can of marinara sauce.
I’m a huge fan of the hugely underrated roasted veggies. There’s very little involved besides slicing them up, tossing with olive oil, seasoning with salt and then roasting at a high temperature of about 400° for 20 or so minutes. I’ve been known to eat a whole head of roasted cauliflower or broccoli florets for dinner. But add them to just about anything—quiches, pita sandwiches, pizza—and you’ve not only upped your veggie consumption, but you’ve added a gorgeous ingredient that always feels just a little bit fancier. Forget the recession!
Anyway, I combined two el cheapo ingredients here, and together, it satisfies like only a hearty meal can. P.S. If you’ve got dried cranberries or raisins lying around, toss them into the mix. Just add when tossing the cooked pasta with the olive oil so they get warmed up and plump up a bit.
Cumin-Roasted Cauliflower Pasta
1 pound rotini or other curly pasta
½ head cauliflower, cut into 1-inch florets
¾ cup extra-virgin olive oil
1 teaspoon cumin
¼ cup parsley chopped
½ pint grape tomatoes, thinly sliced
½ cup chopped olives, preferably kalamata
½ cup freshly grated parmesan, plus more for sprinkling
1. Preheat the oven to 400°. Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente; drain.
2. While the pasta is cooking, on a rimmed baking sheet, toss the cauliflower with ¼ cup olive oil, then sprinkle with the cumin and 1 teaspoon salt and toss again. Roast, tossing halfway through, until crisp and golden, 20 to 25 minutes.
3. Transfer the pasta to a large serving bowl. Toss with the remaining ½ cup olive oil. Add the tomatoes, olives and ½ cup parmesan and toss. Once the cauliflower is ready, add to the bowl along with the parsley, season with salt and toss. Serve immediately with more parmesan for sprinkling.
*based on amounts used – this may sound like it’s cheating, but I swear I used up leftovers in the following four recipes, so consider this your budget weekly meal plan. You’re welcome.