I thought I'd join in on sharing a recipe every Monday. We had this one last week for the first time and it was absolutely delicious! I really recommend it.
Tortellini with Roasted Cauliflower and Tomatoes
4 cups (1 L) small (1 inch/2.5 cm) cauliflower florets (1/2 head)
2 cups (500 mL) grape or cherry tomatoes
4 cloves garlic, peeled
1 tbsp (15 mL) butter, melted
1 package (350 g) fresh or frozen tortellini
2 tbsp (30 mL) all-purpose flour
1/2 tsp (2 mL) dried thyme or basil
1/4 tsp each Salt and pepper
2 cups (500 mL) Milk
1/4 cup (50 mL) freshly grated Canadian Parmesan cheese
Preheat oven to 450°F (230°C).
On a rimmed baking sheet, toss cauliflower florets, tomatoes and garlic with butter; spread out evenly, placing garlic pieces to one side of the sheet. Roast for about 20 min, stirring twice (without mixing in garlic), until cauliflower and garlic are browned and tender and tomatoes have burst open.
Meanwhile, in large pot of boiling water, cook tortellini according to package directions; drain and set aside.
Whisk flour, thyme and 1/4 tsp (1 mL) each, salt and pepper into Milk. Pour into pasta pot and bring to a boil over medium heat, whisking constantly. Reduce heat and boil gently, whisking, for about 3 min or until thick. Remove from heat. Mash garlic and stir into sauce then stir in remaining roasted vegetables. Season to taste with salt and pepper.
Divide tortellini among serving bowls and spoon vegetables and sauce over top. Sprinkle with Parmesan cheese.