Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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whole-wheat spaghetti with roasted cauliflower

Roasting vegetables is absolutely one of my favorite ways to eat vegetables because they get nice and caramelized on the outside while still remaining tender on the inside. They can then be used in a variety of dishes, or simply served over pasta for an easy weeknight dinner.

1/4 head cauliflower, stems removed and chopped
4 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1-2 tablespoons plain breadcrumbs
2 ounces whole-wheat spaghetti
1/4 small onion, thinly sliced
1 small clove garlic, finely minced
1 tablespoon white wine
1/4-1/2 cup low-sodium vegetable stock
1-2 tablespoons Parmigiano-Reggiano, finely grated

1. Preheat oven to 425°F. Place cauliflower on a baking sheet and coat with 1 tablespoon oil. Season with salt and pepper. Roast for 20 minutes. Remove from oven and carefully add 2 tablespoons oil over top of cauliflower. Top with breadcrumbs and gently toss to adhere breadcrumbs. Continue roasting until lightly golden brown, another 5-10 minutes. Remove and set aside.
2. Meanwhile, bring a pot of salted water to boil. Add pasta and cook for 7-10 minutes, until al dente. When pasta is done, drain and set aside. Reserve 1/2 cup of pasta water and set aside.
3. In a medium sauté pan, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook for 5-7 minutes, until onion is softened. Add garlic and cook for another 1-2 minutes. Season with salt and pepper. Add wine to deglaze pan and scrape up browned bits from bottom of pan. Add stock, a little at a time, and allow sauce to thicken slightly for about 4-5 minutes. Add pasta and toss to combine. Add some pasta water if sauce is too thick. Ladle pasta into a bowl and top with roasted cauliflower and Parmigiano-Reggiano and serve.

Serves 1.

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