Bow-ties with Roasted Cauliflower, Arugula, and Prosciutto
An amazing dish, we utilize roasting here to concentrate the flavors of the cauliflower and tomatoes and combine it with the richness of prosciutto.  Bold flavors make this relatively light meal taste indulgent even though it could be frozen and called a Lean Cuisine. 

If you haven't had roasted cauliflower lately, you have been missing out; it becomes sweet and nutty.  The sage rounds out the dish by adding a counterpoint to the saltiness of the prosciutto and the earthiness of the vegetables.

Although this is an easy dish to make, preparation takes about an hour so make enough for leftovers because they warm great in the microwave.


  • One head of cauliflower with the stem removed, cut into 2 inch pieces
  • 1 pint of grape tomatoes
  • 12 leaves of fresh sage
  • 4-5 large cloves of garlic, peeled
  • 6 slices of prosciutto, about 4 ounces
  • 1 pound of dried pasta bow-ties
  • 3/4 cup of grated Parmesan cheese
  • 6 ounces of baby arugula
  • olive oil
  • salt & black pepper

Pre-heat the oven to 400 degrees F.  In a food processor, blend the sage and garlic together for 6-7 pulses.  Add the prosciutto and blend a few more times until the mixture is uniformly chopped. Set aside.

Toss the cauliflower in 3 tablespoons of olive oil on a sheet pan along with with salt and pepper, and place in the hot oven.  After the cauliflower has been roasting for 5 minutes, removed from the oven, add the tomatoes to the sheet pan, stir well, and place back into oven.

After another 5 minutes in the oven, remove the cauliflower and tomatoes and toss them with the sage, garlic, and prosciutto mix.  Place the cauliflower and tomatoes back into the oven for another 5-7 minutes or until the cauliflower is tender.

Bring a large pot of salted water to a boil and cook the  pasta until al dente.  Drain and reserve 1/2 cup of the pasta water.  Once the cauliflower and tomatoes are done, remove them from the oven.  Place the pasta back into the pot and add the vegetable and prosciutto mixture.

Add 1/2 cup of the Parmesan cheese, the arugula, and 1/4 cup of the reserved pasta water, stir to combine.  Add additional pasta water if too dry.  Check for salt and pepper, add as needed.

Spoon into bowls and top with the remaining Parmesan cheese.  Enjoy.

Serves 4

AuthorAmy Koch