Back To Hiking and A Meatless Monday Recipe

I have a goal to hike every weekend I’m in town. Recently, though, bad weather has put the kibosh on that plan. Last Saturday was looking iffy for good hiking weather, but Troy and I decided to go for it.

We hiked Grandeur Peak from the Church Fork trailhead in Millcreek Canyon. As we started out we encountered some rain and even some slight hail. It wasn’t enough precipitation to make us break out our rain jackets, but I was slightly worried the weather would get worse. Luckily the rain/hail stopped about halfway up to the peak and we had great weather for the rest of our hike.

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Love these guys!

Yesterday was Monday, and that means we go meatless for dinner. I have been on a roasted cauliflower kick lately, so when I saw this recipe that used roasted cauliflower and pasta, I was really excited to try it!

This is a very simple recipe. The food prep is minimal and you can use the roasting time to get most of the work done. The leftovers tasted terrific!

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Pasta with Roasted Cauliflower and Lemon Zest
Adapted from Meatless: More Than 200 of the Very Best Vegetarian Recipes

Ingredients

1 large head of cauliflower, chopped into florets
1 small red onion, cut into 1/4 inch slices
1 3 oz jar of capers, drained and rinsed
4-6 tablespoons extra virgin olive oil
8 ounces dried orecchiette
1/2 cup coarsely chopped fresh flat-leaf parsley
Finely grated lemon zest from 2 lemons
Coarse salt and freshly ground pepper
Optional: Herbs de Provence or Italian seasoning blend

Directions:

1) Preheat oven to 450 degrees. Toss cauliflower, onion, and capers with 2-3 tablespoons of oil. Season with salt, pepper, and Herbs de Provence or Italian seasoning blend (I used ~1.5 tablespoons). Roast for 40 minutes, stirring halfway through. Cauliflower should be slightly browned.

2) Cook pasta according to package directions. I used this time to chop the parsley and zest the lemons. When pasta is al dente, drain.

3) Toss pasta with the remaining 2-3 tablespoons of oil, parsley, and lemon zest. Toss is the roasted vegetables. Season with salt and pepper to taste.

* If you like lemons, I suggest adding 1-2 tablespoons of lemon juice to the pasta. Use the zested lemons for the juice.

Easy, simple, and great tasting. Enjoy!

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16 thoughts on “Back To Hiking and A Meatless Monday Recipe

  1. The mountains look amazing! We don’t have anything like that around here to hike – only a few nature preserves tucked away and surrounded by neighborhoods. I’m always looking for new Italian dishes. That looks awesome – and meatless too!

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