Pasta with Roasted Cauliflower and Ham

From Everyday with Rachael Ray



Ingredients:
1 head cauliflower (about 2½ pounds), cored and cut into 1-inch pieces
3 tablespoons vegetable oil
Salt and pepper
1/2 cup loosely packed fresh sage leaves, coarsely chopped
1 pound penne pasta
1/3 pound sliced boiled ham, cut into ribbons

Directions:
Preheat the oven to 400°. Spread the cauliflower on a baking sheet, drizzle with the oil and toss; season with salt and pepper. Bake until browned, about 20 minutes.

Meanwhile, in a small, heavy saucepan, melt the butter over medium-high heat. Cook, without stirring, until the butter is golden brown, about 6 minutes. Stir in the sage and remove from the heat.

In a large pot of boiling, salted water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water, drain and return the pasta to the pot. Stir in the ham, cauliflower and reserved pasta cooking water. Stir in the sage butter and season with salt and pepper.

Comments:
Another pretty simple dish. I almost burned the cauliflower though. Adam was unimpressed. He still ate it and even took some of the leftovers for lunch the next day. That's better than the turkey meatballs did...