Roasted Garlic and Cauliflower with Rotini

Recipe adapted from Mel's Kitchen Cafe

When I first came across this recipe I thought, "that sounds delicious, but way too complicated."  The deliciousness kept pulling me back and finally I succumbed to the daunting instructions.  So, here is my version and attempt at simplifying...

Ingredients:

• 2 garlic bulbs (or heads, whatever you want to call it; it's the WHOLE thing of garlic.)
• 6 tablespoons plus 1 teaspoon extra-virgin olive oil (=1/4 cup + 2T + 1t)
• 1 head cauliflower
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon sugar
• 1 pound rotini
• 1/4 teaspoon red pepper flakes
• 2 tablespoons lemon juice
• 1 tablespoon parsley
• 1 cup grated Parmesan cheese

Directions:

1. Place large cookie sheet on middle rack and preheat oven to 450 degrees.
2. Cut the top quarter off of the garlic bulbs and remove the papery skins.
3. Spread about a 12 inch piece of foil on the counter and place garlic heads, cut-side up in center.  Drizzle with 1/2 teaspoon oil over each head.  Fold the sides and top of foil to seal well, then place directly on the oven rack next to the preheated baking sheet.  Roast until the garlic is very tender, about 40 minutes and then remove the foil packet from the oven, open the foil and set it aside to cool. 
4. While the garlic is roasting, cut the cauliflower into large bite-sized pieces, discarding stems.  Place the cauliflower in a large bowl; toss with 2 tablespoons oil, salt, pepper, and sugar.
5. Remove the hot baking sheet from the oven. Transfer the cauliflower to the baking sheet and spread into an even layer. Return the baking sheet to the oven and roast until the cauliflower is well browned and tender, 15 to 20 minutes
6. While the cauliflower roasts, cook pasta according to box directions. 
7. Squeeze the cooled, roasted garlic cloves from their skins into a small bowl. Using a fork, mash the garlic to a smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil.
8. Drain the pasta, reserving 1 cup cooking water, and return the pasta to the pot. Add the chopped cauliflower to the pasta; stir in the garlic sauce, cooking water, parsley, and ½ cup cheese. Adjust the consistency of the pasta with additional cooking water and season with salt, pepper. Serve immediately, sprinkling with remaining ½ cup cheese.

Yes, there are a lot of steps, but I felt like a chef once I was done with this one!  It turned out delicious!  Even my picky husband loved it.  The next time I make this, I will definitely cut it in half.  It was WAY too much for two people.