Cook's Illustrated Pasta w/ Roasted Cauliflower
- Number of Servings: 10
Ingredients
Garlic and Walnuts2 heads garlic, papery skins removed, top quarter of heads cut off and discarded6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided use1 head cauliflower (about 1 1/2 pounds)Table salt and ground black pepper1/4 teaspoon sugar1 pound pasta1/4 teaspoon red pepper flakes2 to 3 tablespoons juice from 1 lemon1 tablespoon fresh parsley leaves, chopped2 ounces Parmesan cheese, grated (about 1 cup)1/4 cup chopped walnuts, toasted
Place trimmed garlic heads on foil and sprinkle with olive oil. Wrap and roast in 350-degree oven for 1 hour. Open packet and set aside to cool.
Trim cauliflower, removing core, and cut into 8 equal wedges. Place cauliflower in large bowl; toss with 2 tablespoons oil, 1 teaspoon salt, pepper to taste and sugar.
Place on baking sheet and roast at 500 degrees for 20 to 25 minutes until cauliflower is well-browned and tender. Transfer cauliflower to cutting board. When cool enough to handle, chop into rough 1/2-inch pieces.
While cauliflower roasts, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Squeeze roasted garlic cloves from their skins into small bowl. Using fork, mash garlic to smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil.
Drain pasta, reserving 1 cup cooking water, and return pasta to pot. Add chopped cauliflower to pasta; stir in garlic sauce, 1/4 cup cooking water, parsley and 1/2 cup cheese. Adjust consistency with additional cooking water and season with salt, pepper and additional lemon juice to taste. Serve immediately, sprinkling with remaining ½ cup cheese and toasted nuts.
Serving Size: 4 Servings as a main dish - more as a side
Trim cauliflower, removing core, and cut into 8 equal wedges. Place cauliflower in large bowl; toss with 2 tablespoons oil, 1 teaspoon salt, pepper to taste and sugar.
Place on baking sheet and roast at 500 degrees for 20 to 25 minutes until cauliflower is well-browned and tender. Transfer cauliflower to cutting board. When cool enough to handle, chop into rough 1/2-inch pieces.
While cauliflower roasts, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Squeeze roasted garlic cloves from their skins into small bowl. Using fork, mash garlic to smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil.
Drain pasta, reserving 1 cup cooking water, and return pasta to pot. Add chopped cauliflower to pasta; stir in garlic sauce, 1/4 cup cooking water, parsley and 1/2 cup cheese. Adjust consistency with additional cooking water and season with salt, pepper and additional lemon juice to taste. Serve immediately, sprinkling with remaining ½ cup cheese and toasted nuts.
Serving Size: 4 Servings as a main dish - more as a side
Nutritional Info Amount Per Serving
- Calories: 332.6
- Total Fat: 14.3 g
- Cholesterol: 7.9 mg
- Sodium: 204.8 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 3.5 g
- Protein: 11.8 g
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