Today, I spent the entire day reading a book that I just could not put down. I started it this morning and finished it this evening. It was the perfect way to spend yet another chilly, snowy day. The book I read is called Reconstructing Amelia and is written by Kimberly McCreight. It is a mystery that very much reminded me of a TV show I really enjoy called The Killing. Or Broadchurch. Has anyone seen Broadchurch? Awesome TV show from the UK! Anyway, in the novel, a young high school student is found dead. It appears that she has jumped to her death from the top of her high school building. However, as you move through the book, you learn more and more about the characters surrounding the death and the circumstances that lead up to it. I could not help but push through to find out what happened in the end. I wanted to know if my guesses as to “whodunnit” were right. Addictive!
And what does any of this have to do with a roasted cauliflower and onion pasta? Well, I didn’t even want to cook dinner tonight! I just wanted to keep reading. So, I literally popped the veggies to roast in the oven, put a pot of water to boil on the stove and then stood in the kitchen with my nose in a book while dinner cooked. So, needless to say, this meal is easy enough that you can finish a novel while cooking it! *hehe* It’s also a delicious meal. Definitely a favourite in our household. I love the combination of the roasted cauliflower and red onion. The red onion caramelizes perfectly in the oven and lends so much flavour to the dish. The roasted garlic gets whisked right into the dressing that consists of lemon, olive oil, dijon mustard and honey. So flavourful. Finish off the pasta with some goat cheese feta and some toasty pine nuts. Some fresh parsley also adds some freshness. The pasta may just be as addictive as the book I powered through today. And almost as satisfying! :)
Have you read any good books lately?
Garnish with fresh chopped parsley. Serve hot or at room temperature as a pasta salad.
Source: The Fig Tree (inspired by Two Peas & Their Pod)