I had some leftover Roasted Cauliflower, as well as a few slices of Aubergines, so I decided to use them in a quick pasta dish. While my pasta was cooking, I diced a chicken breast, cut a few florets out of my broccoli and sliced up a handful of mushrooms. Then I quickly browned the chicken, tossed in the vegetables, added a few teaspoons of pesto, a couple of sliced black olives. In went the cooked pasta, gave that a quick stir, then topped with goat cheese crumbles and some chopped fresh basil.
I just love quick and easy meals like that one. And the roasted Cauliflower added TONS of flavor to this. Doesn’t this look yummy to you?