Sausage and Roasted Cauliflower Spaghetti

We have been having some fall/winter type weather these past couple of days, so the roasted cauliflower was a nice match.

salt and pepper for seasoning
spaghetti (I used whole wheat spaghetti)
olive oil
1 lb ground spicy Italian sausage (use mild if you want to skip the heat)
3 garlic cloves, minced
1 head of cauliflower, broken into small florets
1 onion, sliced into thick slices
1 - 7oz sun dried tomato pesto (make your own or store bought. I purchased at Trader Joes)
shredded parmesan cheese

Preheat oven to 400 degrees.

On a flat sheet pan, place cauliflower florets down with garlic and onions. Drizzle with olive oil and season well with salt and pepper. Toss to coat evenly. Place in the oven and roast for about 25 to 30 minutes. Mix ever so often to get a nice even roast.

While cauliflower is roasting, begin bring water to a boil for the pasta.

Drizzle non-stick sauté pan with olive oil and heat over medium-high heat. Add ground sausage and brown and crumble while sautéing.

Cook pasta according to package directions.

Once pasta, cauliflower and sausage are done, place cooked pasta in a large bowl. Stir in sun dried tomato pesto and mix well. Add sausage and mix together. Finish by adding roasted cauliflower. Gently mix all together (the cauliflower will be fragile, so mix gently so you do not break them up to much).

Serve pasta in a pasta bowl and top with shredded parmesan. Serve and ENJOY!!!!

Wine pairing......Cabernet Sauvignon or Sangiovese.