Spaghetti with Carmelized Cauliflower and Pepperoni

This is a really easy and tasty weeknight meal. I loved the addition of the pepperoni, it added a little bit of spice and saltiness to the dish. As always, I made some changes to the recipe, which I have noted in parenthesis.

Source: http://nourishnetwork.com

1/4 cup extra virgin olive oil, divided
4 cups cauliflower, cut into bite-sized pieces (1 medium head)
Sea salt
6 cloves garlic, thinly sliced (2 cloves)
3 ounces pepperoni slices, cut into thin strips
3 tablespoons nonpareil capers, drained (omitted)
1/8 teaspoon red pepper flakes
10 ounces whole grain spaghetti
4 oz light cream cheese
1/4 half and half

Bring a large pot of salted water to a boil. Cook spaghetti to al dente and drain.
While pasta is cooking, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cauliflower and toss to coat with the oil. Sprinkle lightly with salt. Cook for 5-8 minutes, flipping occasionally, until cauliflower is browned and just almost tender all the way through.
Add the remaining tablespoon olive oil, and the garlic and pepperoni. Toss to coat. Cook another 3-5 minutes, until garlic is toasted and cauliflower can be pierced with a fork. Add 1/4 cup chicken stock and scrape up any bits from the bottom of the pan. Add the cream cheese and half and half and stir until cheese has melted. Add drained spaghetti to pan and toss well to coat with sauce.

Serves 4