This dinner started when I picked (what I think) a gorgeous head of purple cauliflower from my garden! I started a few of these from seed in May and they are just now ready to pick. I'm not sure if I'll grow them again just because of how long it takes and how much room they took up. My garden is only 4' x 12' so space is a hot commodity!
I chopped it up and threw it in the oven with olive oil, salt and pepper at 375 for about 30 minutes and tossed it with pasta.
I started with red onions and garlic, and cooked them until toasty brown
Lots of parsley (also freshly picked)
A can of white beans and that's it. I tossed in the roasted cauliflower and added some parmesean and that was it!
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