Gemelli With Roasted Garlic and Cauliflower

Yields: 2-4 servings | Recipe by Saveur

Ingredients:

1 medium head of cauliflower, cored and cut into one-inch florets

3 cloves garlic

2 tbsp finely chopped fresh parsley

½ cup olive oil

2 tsp ground cumin

Kosher salt and freshly ground black pepper to taste

8 oz dried gemelli pasta

⅓ cup fresh bread crumbs

½ cup slivered almonds, toasted

⅓ cup golden raisins

Juice and zest of 2 lemons

Steps:

1. Heat oven to 500° F.

2. Chop the cauliflower, mince the garlic, and chop the parsley.

3. Toss 1⁄4 cup of the oil, and add cumin, garlic, cauliflower, and salt and pepper to a bowl. Stir to combine and then evenly spread it onto a baking sheet. Bake until cauliflower is golden brown and tender, about 25-30 minutes.

4. Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 13 minutes.

5. Toast your slivered almonds and bread crumbs while pasta is cooking. Zest and juice your lemons.

6. Toss cauliflower mixture with remaining oil, drained pasta, almonds, raisins, parsley, lemon juice and zest. Season with kosher salt and freshly ground black pepper. Serve topped with the bread crumbs.