Roasted Cauliflower Pasta Toss Recipe

Preheat the oven to 375 degrees F (190 degrees C).

Trim cauliflower and separate into small florets. Toss cauliflower with melted butter garlic and half each salt and pepper. Spread on a parchment paper-lined rimmed baking sheet. Roast stirring once for 30 to 40 minutes or until golden and browned.

Transfer 1 cup (250 mL) cauliflower to a food processor. Add sour cream Parmesan cheese and remaining salt and pepper; pulse until smooth.

Meanwhile cook pasta in a large pot of boiling salted water. Reserve 1 1/2 cups (375 mL) cooking water before draining.

Toss hot cooked pasta with sour cream mixture remaining roasted cauliflower sun-dried tomatoes and basil; add enough reserved pasta water to make pasta moist and saucy. Serve immediately with additional Parmesan cheese at the table.