Tortellini with Roasted Cauliflower and Tomatoes

Preheat oven to 450°F (230°C).

On a rimmed baking sheet, toss cauliflower florets, tomatoes and garlic with butter; spread out evenly, placing garlic pieces to one side of the sheet. Roast for about 20 min, stirring twice (without mixing in garlic), until cauliflower and garlic are browned and tender and tomatoes have burst open.

Meanwhile, in large pot of boiling water, cook tortellini according to package directions; drain and set aside.

Whisk flour, thyme and 1/4 tsp (1 mL) each, salt and pepper into Milk. Pour into pasta pot and bring to a boil over medium heat, whisking constantly. Reduce heat and boil gently, whisking, for about 3 min or until thick. Remove from heat. Mash garlic and stir into sauce then stir in remaining roasted vegetables. Season to taste with salt and pepper.

Divide tortellini among serving bowls and spoon vegetables and sauce over top. Sprinkle with Parmesan cheese.

Cooking Tip: Save time by buying pre-cut fresh cauliflower florets, often available in the produce section. You’ll need 1 lb (500 g). Just cut any that are larger pieces into 1-inch (2.5 cm) pieces.

For the Adventurous: Replace dried herbs with 2 tsp (10 mL) chopped fresh thyme and 1 tbsp (15 mL) chopped fresh basil and/or add 1/2 cup (125 mL) thin strips of smoked salmon to sauce with garlic.