-Heat oven to 425 degrees. On a large rimmed baking sheet, toss the cauliflower, oil, 1/2 tsp salt and 1/4 tsp pepper. Roast 12 minutes
-Cook pasta according to package directions. Drain the pasta and return it to the pot.
-Add tomatoes to the cauliflower, toss to combine and roast for 6 minutes more. Scatter pepperoni over the vegetables and roast until the caulifflower is golden brown and tender, 6-8 minutes more. Toss the pasta with the cauliflower mixture and parsley.
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|Serving Size: 1 Serving (68g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (52%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 58.7mg||2 %|
|Potassium 200.8mg||5 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 1.9g|
|Protein 1.3g||2 %|
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Calories per serving: 31
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