Penne with Roasted Cauliflower, Garlic and Fennel

Steamed cauliflower is OK, but I really like the caramelized flavor it takes on when roasted. Combined here with roasted garlic and fennel, this dish has a deep, satisfying quality perfect for a fall evening. It also boasts a creamy texture with just a modest amount of cheese. See the notes below for some shortcuts.

1 small bulb fennel or 1/2 a larger one, chopped
1 medium cauliflower, coarsely chopped
1 head garlic garlic
4 tbsp olive oil
1 tsp dried sage (or tbsp fresh if you have it!)
1/2 cup chicken broth (veggie broth or white wine would work, too and keep this as a vegetarian dish)
1/2 cup parmesan cheese, plus more to serve
Salt & pepper to taste
***
onion, chopped*
half yellow bell pepper, chopped
cup red cabbage, chopped
***
1/4 homemade breadcrumbs or toasted walnuts
1 lb penne

garlic ready to roast!

Preheat oven to 400 degrees. To get the garlic ready for roasting, cut off about 1/2 inch from the bottom (root end) of the garlic, keeping the skin on but exposing a bit of the garlic cloves. Place on top of a sheet of aluminum foil drizzle with olive oil and add salt and pepper to taste. Wrap the garlic snugly with the oil and place in the oven.

Next, toss the fennel with some olive oil (about 1/2 tbsp) in a roasting pan, and get it roasting for 5 minutes. Take the pan out, add the cauliflower with 1 tbsp of the olive oil, and toss together. Put the pan back in the oven, letting it roast for 25 to 30 minutes.

Meanwhile, start a pan of water boiling for the pasta. Start cooking it according to package instructions when there's about 10 minutes left for the veggie roasting time.

Add 1 tbsp of olive oil to a skillet on medium heat, then begin sauteeing the onion. After it begins to soften, add the pepper, followed by the cabbage a few minutes later. Saute for about 5 more minutes, letting the cabbage just being to soften.

The roasted vegetables are done when they have started to nicely brown and soften a bit. When done, remove from oven and let cool slightly for a few minutes. Scoop the veggies into a food processor, scraping out bits that might be sticking to the bottom of the pan. Add a tbsp of the olive oil along with the chicken broth or other liquid of your choice. Puree until the vegetables have achieved a fairly event consistency.

When the pasta is cooked, drain, and stir in the pureed roasted veggies. Then add the onion and cabbage mixture, followed by the cheese and breadcrumbs. Serve and enjoy!

*Notes: I did the onion/cabbage saute largely to add a little color to the dish; plus, I have a lot of cabbage on hand. The flavor here really comes from the roasted cauliflower puree, so you could easily skip the saute portion. I also roasted some kohlabri and tossed into the dish. It was a bit too hard to puree so I left in chunks. It was OK and if you happened to be looking to use some up, give it a try--but it didn't add too much to the flavor.