with Roasted Cauliflower Tossed with Turmeric Yogurt
- 1 box Barilla® Gemelli
- 2 tablespoons extra virgin olive oil
- 1 head cauliflower, cut into medium florets
- ½ teaspoon cayenne
- 2 teaspoons turmeric
- 2 cups nonfat Greek yogurt
- Sea salt to taste
- ¼ cup pine nuts, toasted
- ½ cup golden raisins
- 2 tablespoons Italian parsley, chopped
1Heat olive oil in large skillet over high heat.
2When olive oil is hot, add cauliflower, cayenne and turmeric. Sauté for 4-6 minutes until well browned.
3Cook pasta according to package directions; drain, reserving ½ cup pasta water.
4Add pasta and pasta water to cauliflower. Remove from heat and allow to cool slightly.
5Toss with yogurt and season with salt to taste.
6Serve in bowls and top with pine nuts, raisins, and parsley.