I think my column last week gave my boyfriend a boost of confidence. He not only helped me prep this week's recipe, he also photographed it. This week was vegetarian and also only 11 points on weight watchers! It's roasted cauliflower over saffron pasta with a goat cheese dressing.

I have never cut into cauliflower and thought of it being a substitute for meat. It was so filling and with the rich goat cheese dressing, I was so satisfied. This recipe called for fregola pasta, but if you cannot find it, this dish could easily be served over some cous cous or quinoa.

To make this dish you will need 2/3 cup of fregola sarda pasta or grain of your choice, 4 oz sweet peppers, 1 tbsp capers, 1 tbsp sherry vinegar, 1 pinch saffron, 3 tbsp olive oil, 1 head cauliflower, 1 clove garlic, 1 shallot, and 2 tbsp spreadable goat cheese.

To begin, remove the leaves and cut lengthwise through the stem into 1 inch steaks (keeping them as intact as possible). Place your cauliflower on a pan in the center oven rack with a sprinkle of salt and pepper and olive oil on both sides for 25 minutes at 450.

In the meantime, add the pasta and saffron to a pot of boiling water and cook for alloted time (about 7 minutes). Prepare your goat cheese dressing by peeling a clove of garlic and using a zester or box grate, finely grate into a paste. Add to your goat cheese, 2 teaspoons of olive oil, 2 teaspoons of water, and season with salt and pepper and whisk until smooth.

In a medium nonstick pan, heat 1 teaspoon of olive oil on medium high and add sliced shallots, sliced peppers that are cut into small rings, and season with salt and pepper. Cook for 3-4 minutes or until softened and add capers and vinegar. Cook stirring frequently for 1 minute then turn off your heat.

Add your cooked veggies and capers and 1 tablespoon of olive oil to your cooked pasta and serve topped with your roasted cauliflower. Drizzle with goat cheese dressing and enjoy! I hope you find this dish to be as satisfying as I found it!

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.