Crispy Roasted Cauliflower with Creamy Pesto Pasta

 Everything I've tried from Half-Baked Harvest has been delicious!  This was no exception.  A jalapeño in pesto?  Sure!  Pairing that with roasted cauliflower?  Yes!  

Ingredients

• 1 large head of cauliflower, cut into florets
• 1/2 cup extra virgin olive oil
• 2 teaspoons smoked paprika
• 1/2 teaspoon red pepper flakes
• 1 pinch kosher salt and black pepper
• 3-4 cloves garlic, finely chopped or grated
• 1 tablespoon lemon zest, plus 2 tablespoons lemon juice
• 1 pound pasta, any variety 
• 1 1/2 cups fresh basil
• 1 cups baby arugula, spinach, or a mix
• 1 jalapeño, seeded (if desired)
• 1/4 cup toasted nuts, such as: pine nuts, walnuts, or pistachios
• 1/3 cup grated parmesan cheese or nutritional yeast
• 1/4-1/3 cup canned full fat coconut milk (or cream/milk of choice)

Instructions

• 1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, 1/4 cup olive oil, paprika, chili flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender. Add the 2 cloves garlic and the lemon zest. Roast another 10 minutes, until charred. 

  3. Meanwhile, make the pesto. In a blender or food processor, combine the basil, arugula/spinach, the jalapeño, 1-2 cloves garlic, 2 tablespoons lemon juice, nuts, parmesan, and 1/4 cup olive oil. Season with salt. Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin. 

  4. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1/2 cup of the pasta cooking water. Drain and add the pasta right back into the hot pot. 

  5. To the pasta, add the pesto and coconut milk, tossing to combine. Thin the pasta, as desired, with the reserved pasta cooking water. 

  6. Divide the pasta among bowls, then serve each bowl with a side of cauliflower. Top with herbs and greens. Grab a fork and enjoy!

Breakfast Baked Apple Granola

 I've made this twice in the last week!  A yummy twist on the traditional apple crisp, and a bit easier because the topping doesn't require crumbling or cutting in butter.  The original recipe suggests cooling and enjoying over yogurt.  We ate it warm as a "breakfast crisp" and it was wonderful.  Be careful that the granola topping doesn't burn.  It only took about 35 minutes for the apples to be cooked and bubbly, and the granola topping to be dark brown.

3 pounds of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces) unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 cup shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)

Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt in a 9×13-inch baking dish until apples are evenly coated. 

In a medium saucepan, melt the butter with the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.