Serves About 14 1/2 cups
- 8 cups broccoli florets
- 1/4 cup (4 tablespoons) extra virgin olive oil, divided
- 1 3/4 teaspoons kosher salt, divided
- 1/4 teaspoon black pepper, divided
- 8 cups cauliflower florets
- 12 ounces whole wheat penne pasta
- 1 cup reserved pasta cooking water
- 1 cup shredded parmesan cheese
- 3 tablespoons lemon juice
- 1 tablespoon minced garlic
- Preheat oven to 475º F, and bring a large pot of water to a boil on the stove.
- Toss the broccoli florets together in a bowl with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper, making sure the oil and seasonings are evenly distributed, and set aside.
- On a second baking sheet, repeat the process with the cauliflower florets, tossing them with 2 tablespoons olive oil, 3/4 teaspoons salt, and 1/8 teaspoon pepper. Place cauliflower florets onto a baking sheet. Make sure the vegetables are spread out evenly on the baking sheets, and not heaped on top of each other, so they roast properly rather than steaming.
- Place cauliflower in the oven and roast for 5 minutes; then add broccoli to the oven.
- Roast for 5 minutes more, and then stir both cauliflower and broccoli and rotate sheet pans to promote even roasting.
- Continue roasting for about 10 more minutes (20 minutes total for cauliflower and 15 minutes total for broccoli), until the vegetables have developed some gorgeous roasted brown spots.
- Remove from oven and set briefly aside, keeping warm.
- Meanwhile, as vegetables roast, cook pasta according to package directions.
- In a large serving bowl, toss the roasted vegetables with the cooked pasta.
- Sprinkle the parmesan, lemon juice, garlic, and remaining 1/4 teaspoon salt evenly over the pasta mixture, stirring as you do so to make sure they are evenly distributed throughout the pasta and not concentrated in one spot. Loosen as desired with reserved pasta cooking water.
- Taste and adjust the pasta water, lemon juice and salt as needed.
- Serve immediately.