“It looks like an alien.”

It’s true. Or maybe some kind of brain. But it’s not. Behold, I give you….Purple cauliflower!

…it’s purple…

This breed pops out during the fall, where a particular antioxidant becomes prevalent, thus giving it it’s purple hue.

LOOK AT IT. It’s so cool. It’s PURPLE. Maybe I’m biased because a.) purple is one of my favorite colors and 2.)I went to East Carolina and still have a bit of Pirate pride. But still. You’re cooking with a purple piece of produce (say it seven times fast), and it’s not eggplant!

So. I bought some (naturally). Christopher is gearing up with the last of his brutal training for IMAZ and had a 2:45 run queued up for Sunday funday. Pasta was in order. But let’s give it a little twist.

….a little purple twist.

Pasta with Delicata Squash/Purple Cauliflower/Sage & Goat Cheese

Ingredients
½ pound cellentani or gemelli pasta
2 medium delicata squash, peeled of skin, cut into 1-inch cubes
1 head purple cauliflower, cut into florets
½ bunch of sage, chopped
8 oz. fresh goat cheese, crumbled
salt & pepper
extra-virgin olive oil

Procedure
1. Preheat oven to 400. Toss squash with olive oil, salt and pepper, and spread onto baking sheet. Cook until roasted and golden brown in color, about 30 minutes.
2. Toss florets with olive oil, salt and pepper, and spread onto baking sheet. Cook until roasted and golden brown in color, about 20 minutes.
3. Meanwhile, bring a large pot of salted water to a rolling boil. Cook pasta until al dente.
4. In a large bowl, toss squash and cauliflower together. Add cooked pasta, and toss (reserving liquid**). Toss in sage and goat cheese. If pasta seems dry, add some reserved pasta liquid. Season with salt and pepper to taste.

Ta da!

**Always reserve the pasta liquid. If your pasta is too dry after you have tossed everything together, adding a bit of the cooking liquid can pull it back together while still retaining it’s glorious flavor.**
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