Going meatless once a week may reduce your risk of preventable chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer due to reducing your intake of total fat and increasing intake of healthy alternatives. Just going meatless is not enough to reduce your risk, but it is a great step in the right direction. Preventing chronic diseases is nutrition as well as lifestyle related. (www.meatlessmonday.com)
2 Tbsp butter
2 Tbsp olive oil
2 medium shallots, peeled and cut into wedges
1 1/2 pound cauliflower, trimmed and cut into florets
1/3 cup sliced spanish olives
1/2 tsp crushed red pepper
1/4 tsp salt
5 garlic cloves, crushed
12 oz uncooked penne
3 Tbsp coarsely chopped fresh parsley
1 oz fresh Pecorino Romano cheese, shaved
1. Place a roasting pan in the oven and preheat to 450 degrees F.
2. Remove preheated pan from oven. Add butter and oil to pan, swirl to coat. Add shallots and cauliflower to pan, toss to coat.
3. Bake at 450 degrees for 10 minutes. Add olives, red pepper, salt, and garlic to pan. Toss to combine. Bake an additional 7 minutes or until cauliflower is tender and browned.
4. Cook pasta in boiling water for 7 minutes or until almost tender. Drain pasta over a bowl to reserve 1/2 cup of the pasta cooking liquid.
5. Return pasta to pot over medium-high heat. Add reserved cooking liquid and cauliflower mixture. Toss well. Cook 2 minutes or until pasta is done. Remove from heat, sprinkle with parsley, and top with shaved cheese.
Yield: 4 servings (531 calories, 18 g total fat, 6.4 g saturated fat, 18.3 g protein, 77.4 g carbohydrate, 8 g fiber, 22 mg cholesterol)
Cooking Light, October 2012