If cherry tomatoes aren't available, you can skip them and add a few chopped sun dried tomatoes to the dish at the end.
- 1/2 medium cauliflower, cored and broken up into 3/4-inch florets (4+ cups) (see How to Cut and Core Cauliflower)
- 1 pint cherry tomatoes
- Extra virgin olive oil
- Freshly ground black pepper
- 1 1/2 teaspoons dried sage
- 4 large cloves garlic
- 4 ounces of prosciutto
- 8 ounces orecchiette pasta
- 5 ounces baby arugula or spinach, cleaned and coarsely chopped
- 1 cup grated Parmesan cheese
1 Roast cauliflower and tomatoes: Preheat oven to 425°F. 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.
2 Bring a large pot of salted water to a boil (1 teaspoon salt for every quart of water).
3 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.
4 Boil pasta uncovered (rolling boil) for 9-10 minutes until firm, but done (al dente). Reserve one cup of pasta liquid. Drain water from pot.
5 Add cauliflower, tomatoes, arugula (or spinach), and Parmesan to the pasta. Stir in enough cooking water to moisten. Add salt and pepper to taste.