Lunch: Pasta with Roasted Cauliflower, Tomatoes, and Pepperoni

Recipe by Woman's Day Kitchen Roasting heightens the sweetness of grape tomatoes, which compliments the spicy pepperoni in this food-in-a-flash dinner.

Ingredients

1 small head cauliflower
2 tbsp. olive oil
kosher salt
Pepper
12 oz. medium shells or other short pasta
1 pt. grape tomatoes
3 oz. pepperoni
1/2 c. chopped fresh flat-leaf parsley

Instructions

Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the cauliflower, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast for 12 minutes.
Meanwhile, cook the pasta according to package directions. Drain the pasta and return it to the pot.
Add the tomatoes to the cauliflower, toss to combine, and roast for 6 minutes more. Scatter the pepperoni over the vegetables and roast until the cauliflower is golden brown and tender, 6 to 8 minutes more. Toss the pasta with the cauliflower mixture and parsley.

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