ROASTED CAULIFLOWER WITH THAI PESTO SALAD ENJOY DAN:

       ROASTED CAULIFLOWER WITH THAI PESTO PASTA by CHEF DAN:

Serves 4

INGREDIENTS:

1 cauliflower, cut into florets

2 garlic cloves, halved

1 onion, cut into rounds

1 cup cherry tomatoes

2 tablespoons olive oil

3/4-teaspoon crushed red pepper

1 pound Primo Tubettini pasta, cooked according to package directions

1 cup Parmesan cheese

Sea salt and freshly ground black pepper

THAI BASIL PESTO:

2 cups fresh basil

2 cups fresh mint

1 tablespoon sesame oil

 1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon mirin

1 teaspoon red pepper flakes

Place all ingredients in a blender and process till smooth

Set aside

DIRECTIONS:        (PRE-HEAT OVEN TO 425 DEGREES)

1.    Toss cauliflower, onion, cherry tomatoes in a bowl with olive oil and salt and pepper.

2.    Add garlic and crushed red pepper, toss well to thoroughly coat.

3.    Coat a baking pan with cooking spray and arrange vegetables sin a single layer.

4.    Roast 12-15 minutes or until slightly tender and beginning to brown.

5.    Stir all vegetables once during cooking time.

6.    Mix pesto into cooked pasta, add all roasted vegetables.

7.    Toss and garnish with Parmesan cheese.

ENJOY DAN        BON-APPETITE!!