Spicy Roasted Cauliflower with Tortellini, Pesto, and Burrata

Recipe by: Catherine Pla

Serves 4

Spicy Roasted Cauliflower with Tortellini, Pesto, and Burrata

This delicious and easy vegetarian main dish is a great weeknight dinner or meatless Monday option.

• 1 head cauliflower, trimmed and cut into small florets

• 1⁄4 c olive oil, plus extra for drizzling

• 1 t smoked paprika

• 1 t chili powder

• 1 t garlic powder

• 1 t onion powder

• 1 t turmeric

• 1 t kosher salt

• 1⁄2 t ground black pepper

• 1⁄4 t red pepper flakes

• 12-16 oz cheese tortellini

• 1⁄2 c prepared pesto, homemade or store-bought

• 8 oz burrata cheese

• 2 T torn basil leaves

Preheat the oven to 425. Line a sheet pan with aluminum foil.

On the prepared sheet pan, toss the cauliflower florets with the olive oil, paprika, chili powder, garlic powder, onion powder, turmeric, salt, pepper, and red pepper flakes. Transfer to the oven and roast for 15-20 minutes until browned.

Meanwhile, cook tortellini according to package directions. Reserve 1⁄2 cup of pasta water, then drain tortellini. Transfer to a serving bowl and toss with half the pesto and a little extra olive oil.

Arrange roasted cauliflower on top of tortellini and toss all with remaining pest. Break the burrata over the top. Garnish with torn basil and drizzle with more olive oil.