Roasted cauliflower is addictive, coupled with citrus and garlic and pasta? Divine! A few simple ingredients that are transcended by putting them together. It’s from Cooking Light, September 2012. I couldn’t wait to get it up on my blog. This is an amazing recipe and I didn’t change anything with the exception of the pasta. I didn’t have fettuccine so I used linguine. We served it with a Chateau Ste. Michelle Riesling which was a perfect pairing.
1 head cauliflower, cut into florets
3 tablespoons water
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 1/2 teaspoons olive oil, divided
8 ounces uncooked fettuccine
1 1/2 ounces pancetta or cured bacon, finely chopped
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh thyme
1 1/2 teaspoons minced fresh garlic
2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)
- Preheat oven to 400°.
- Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss.
- Arrange mixture on a baking sheet; bake at 400° for 40 minutes or until cauliflower is tender and golden, stirring twice.
- Cook pasta according to package directions, omitting salt and fat.
- Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
- Heat a large skillet over medium heat and add pancetta.
- Cook for 5 minutes or until crisp, stirring frequently.
- Remove pancetta and set aside.
- Add remaining 2 1/2 teaspoons oil to drippings in pan.
- Add 1/2 cup reserved cooking liquid to drippings in pan and bring to a boil over high heat.
- Boil 30 seconds or until emulsified, stirring constantly with a whisk.
- Add rind, juice, thyme, and garlic to pan.
- Add pasta; toss.
- Remove from heat.
- Add cauliflower and pancetta; toss.
- Top with cheese and serve immediately.
Serves 4 (serving size 1-1/4 cups)
Fat 13.6 g
Satfat 4.9 g
Monofat 4.9 g
Polyfat 0.8 g
Protein 19.3 g
Carbohydrate 55.7 g
Fiber 7.7 g
Cholesterol 20 mg
Iron 3.1 mg
Sodium 583 mg
Calcium 222 mg