Cook's Illustrated Pasta w/ Roasted Cauliflower

Garlic and Walnuts

2 heads garlic, papery skins removed, top quarter of heads cut off and discarded

6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided use

1 head cauliflower (about 1 1/2 pounds)

Table salt and ground black pepper

1/4 teaspoon sugar

1 pound pasta

1/4 teaspoon red pepper flakes

2 to 3 tablespoons juice from 1 lemon

1 tablespoon fresh parsley leaves, chopped

2 ounces Parmesan cheese, grated (about 1 cup)

1/4 cup chopped walnuts, toasted

Calories calculated from this recipe are higher than those calculated by Cook's Illustrated - probably due to oils being used for cooking and not all of it being consumed.

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