Spaghetti with Roasted Cauliflower, Smoked Sea Salt, and Breadcrumbs

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During the week, I regularly feel like a crazy person.  I run from job to job and eat more meals than I care to admit in the car.  This is not ideal for a number of reasons.  One: crumbs. Two: it’s incredibly unhealthy to eat on-the-go.

On certain weeknights, I have enough time to prepare dinner.  Even on nights when I have the time, though, I typically gravitate towards recipes I either know very well, or ones that will take me a short amount of time.  You know, something in between opening a can of Spaghettio’s and roasting a turkey.


This past week I created an easy pasta dish with minimal, yet special ingredients that my family really enjoyed.  It is a wonderful reminder that good, fresh ingredients trump complicated recipes almost every time.  I was also happy to experiment with the smoked sea salt that I purchased a few weeks ago.  I enjoy the smoky flavor, but find that it works best when it is in the background.  Something that makes your guests say, “What is that?”


Spaghetti with Roasted Cauliflower, Smoked Sea Salt, and Breadcrumbs

4 cloves of garlic, unpeeled
1 head cauliflower, cut into bite-sized florets
1/2 tsp smoked sea salt
1/2 tsp black pepper
3 tbsp olive oil
1 lb spaghetti
1 tsp crushed red pepper
1/2 cup seasoned breadcrumbs

Heat oven to 450 degrees.  Place cauliflower on a baking sheet and toss with smoked sea salt, pepper, and olive oil.  Spread out cauliflower so that it is in a single layer.  Roast for about 20 minutes, or until golden brown and tender.

Meanwhile, bring a large pot of water to a rolling boil.  Cook spaghetti according to package directions.  Drain pasta, and toss with roasted cauliflower, breadcrumbs, and crushed red pepper (may use more if you like it spicy!).  Serve with a drizzle of olive oil and sprinkling of parmesan.  Enjoy!


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