Pasta with Roasted Cauliflower and Prosciutto

Ingredients

• 0.5 medium cauliflower cored (see How to Cut and Core Cauliflower)
• 1 pint cherry tomatoes 
• 4 servings olive oil extra virgin 
• 4 servings salt 
• 4 servings pepper black freshly ground
• 1.5 teaspoons sage dried
• 4 large cloves garlic 
• 4 ounces pancetta 
• 8 ounces orecchiette pasta 
• 5 ounces pkt spinach cleaned coarsely chopped
• 1 cup parmesan cheese grated

Equipment

• food processor
• oven
• pot
• roasting pan

Directions

1. Roast cauliflower and tomatoes: Preheat oven to 425°F.
2. Lay out cauliflower and tomatoes in a roasting pan, coat with olive oil and sprinkle with salt and pepper. Roast until just lightly browned and cooked through, about 15 minutes.
3. Bring a large pot of salted water to a boil (1 teaspoon salt for every quart of water).
4. Add prosciutto mixture to cauliflower, return to oven: While water is heating, pulse garlic, sage, and prosciutto together in a food processor until coarsely chopped. Once cauliflower has browned lightly, remove from oven, toss cauliflower with garlic prosciutto mixture, and return to oven to cook for 5-7 minutes more.
5. Boil pasta uncovered (rolling boil) for 9-10 minutes until firm, but done (al dente). Reserve one cup of pasta liquid.
6. Drain water from pot.
7. Add cauliflower, tomatoes, arugula (or spinach), and Parmesan to the pasta. Stir in enough cooking water to moisten.
8. Add salt and pepper to taste.