Cheesy Pasta with Roasted Cauliflower & Kale

1 small head cauliflower, cut into florets
Salt
3 T. olive oil
1 lb. penne pasta
2 cloves garlic, minced
4 c. baby kale
1 c. heavy cream
Zest and juice of 1 lemon
1/4 t. crushed red pepper (optional)
1 c. ricotta
1/4 c. finely grated Parmesan cheese

Preheat oven to 400 degrees. Line a baking sheet with heavy-duty aluminum foil. On baking sheet, toss cauliflower pieces with 2 T. oil and sprinkle with salt. Roast until cauliflower is soft, 15-20 minutes, stirring once or twice while cooking.

Cook pasta in boiling water until al dente, about 10 minutes or as package label directs. While pasta is cooking, warm remaining 1 T. oil in large skillet over medium-high heat. Add garlic and saute until fragrant, about 30 seconds. Add kale and cook, stirring, until wilted, 1-2 minutes. Reduce heat to medium-low and add cream, lemon zest and juice, 1/4 t. salt, and red pepper, if desired. Cook, stirring, until mixture is just bubbling, about 2 minutes.

Drain pasta, reserving 1/2 c. cooking water. Stir pasta into skillet to coat with sauce. Stir in cauliflower, ricotta, and Parmesan. If mixture seems dry, stir in reserved cooking water 1 T. at a time to reach desired consistency. Season with salt and serve.

Serves 6.

From All You magazine, March 2015, p. 44.