Gluten-Free Penne with Curry-Roasted Cauliflower

13 60 394
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 6
Gluten-Free Penne with Curry-Roasted Cauliflower
Health Rating

Ingredients


1 large head Cauliflower (cored, cut into 1-inch florets)
1/4 cup Extra virgin olive oil (plus 3 Tbsp)
2 tbsp Garam masala
1 clove(s) Garlic (thinly sliced)
1 cup Golden raisin, seedless (soaked in hot water for 15 minutes and drained)
1 dash Kosher salt
1 medium leek(s) Leek (halved lengthwise, thinly sliced crosswise)
3 tbsp Lemon juice
2 tbsp Madras curry powder
1/2 cup Parsley, fresh (plus extra for garnish)
2 1/2 cup Pasta, gluten free, dry
6 tbsp Plain yogurt, 1- 2% M.F. (for topping)
1/3 cup Sliced almonds

Instructions


Preheat the oven to 450°.

On a large rimmed baking sheet, toss the cauliflower with the curry powder, garam masala and 1/4 cup of the olive oil. Season with salt and toss again. Roast the cauliflower for about 12 minutes, until tender.

Meanwhile, spread the almonds on a pie plate and toast for about 5 minutes, until they are golden. In a mini food processor, puree the soaked raisins with 
the lemon juice, 1 tablespoon of the olive oil and a pinch of salt until smooth.

In a large saucepan of salted boiling water, cook the pasta until al dente. Drain well, reserving 3/4 cup of the cooking water.

Wipe out the saucepan and heat the remaining 2 tablespoons of olive oil in it. Add the leek and garlic and cook over moderate heat, stirring occasionally, until softened and lightly browned, 5 to 7 minutes.

Stir in the raisin puree, then add the cauliflower, pasta and the reserved cooking water and cook over moderate heat, tossing, until the pasta is coated in the sauce.

Remove from heat and stir in the 1/2 cup of parsley and the remaining 1/2 cup of golden raisins. Transfer to shallow bowls. Garnish with the almonds and chopped parsley and top with yogurt.

Serve immediately and enjoy!

Nutrition Facts

Per Portion

Calories 394
Calories from fat 123
Calories from saturated fat 17.2
Total Fat 13.6 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 8.3 g
Cholesterol 21.1 mg
Sodium 265 mg
Potassium 759 mg
Total Carbohydrate 57 g
Dietary Fiber 9.1 g
Sugars 19.4 g
Protein 10.4 g

Dietary servings

Per Portion


Fruit 0.7
Grain 1.2
Meat Alternative 0.1
Vegetables 3.0

Energy sources


Pygal58%464.7592799780168217.7140255702981631%292.46413477855566201.12656510070111%351.4236452691519112.0334136516589358%31%11%CarbohydratesFatProtein
Main