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Roasted Cauliflower Pasta Toss

"Replacing the traditional heavy cream with lower fat sour cream allows us to make an indulgent, creamy pasta under 500 calories per serving. This meatless dish is easy enough for a weeknight meal or elegant enough for company."

Ingredients :

1 (2 pound) cauliflower
2 tablespoons Gay Lea Spreadables, Original or Gay Lea Salted Butter, melted
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 cup Gay Lea Gold 18% Sour Cream
1/2 cup grated Parmesan cheese, or as needed
1 pound short pasta, such as rotini
1/2 cup finely chopped sun-dried tomatoes
1/2 cup finely chopped fresh basil leaves

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H

Preheat the oven to 375 degrees F (190 degrees C).
Trim cauliflower and separate into small florets. Toss cauliflower with melted butter, garlic and half each salt and pepper. Spread on a parchment paper-lined, rimmed baking sheet. Roast, stirring once, for 30 to 40 minutes or until golden and browned.
Transfer 1 cup (250 mL) cauliflower to a food processor. Add sour cream, Parmesan cheese and remaining salt and pepper; pulse until smooth.
Meanwhile, cook pasta in a large pot of boiling salted water. Reserve 1 1/2 cups (375 mL) cooking water before draining.
Toss hot cooked pasta with sour cream mixture, remaining roasted cauliflower, sun-dried tomatoes and basil; add enough reserved pasta water to make pasta moist and saucy. Serve immediately with additional Parmesan cheese at the table.

Notes :

Replace the Gay Lea Gold with Gay Lea Regular Sour Cream.
The cauliflower and cream sauce mixture can be prepared ahead and rewarmed to toss with hot pasta.
For extra flavour and crunch, top the pasta with crispy prosciutto. Lay 2 slices of prosciutto out on a parchment-paper lined baking sheet; add to the oven during the last 10 minutes of roasting. Cool completely and crumble.

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