Roasted
Garlic and Cauliflower Pasta
Ingredients:
2 heads
garlic, papery skins removed, top quarter of heads cut off (on the pointy side
of the
garlic) and discarded
6 tablespoons
plus 1 teaspoon extra-virgin olive oil
1 head
cauliflower (about 1½ pounds)
1 teaspoon
salt
¼ teaspoon fresh
black ground pepper
¼ teaspoon
sugar
1 pound short
pasta (such as fusilli, rotini or campanelle)
¼ teaspoon
red pepper flakes
2 tablespoons
juice from 1 lemon
1 tablespoon
fresh parsley leaves, chopped
2 ounces
Parmesan cheese, grated or shredded (about 1 cup)
¼ cup chopped
walnuts, toasted
Preparation:
Adjust an
oven rack to the middle position, place a large rimmed baking sheet on the
rack, and
heat the oven to 450 degrees.
Cut one
12-inch sheet of foil and spread it flat on the counter.
Place the
garlic heads, cut-side up, in the center of the foil.
Drizzle ½
teaspoon olive oil over each head and fold up the sides of the foil to seal
well.
Place the
foil packet directly on the oven rack (not on the preheating baking sheet) and
roast
until the garlic is very tender, about 40 minutes.
Remove the
foil packet from the oven, open the foil and set it aside to cool.
While the
garlic is roasting, trim the outer leaves of the cauliflower and cut the stem
flush with
the bottom.
Cut the head
from pole to pole into 8 equal wedges and then cut the cauliflower into large
bite-
sized pieces.
Place the cauliflower in a large bowl; toss
with 2 tablespoons oil, salt, pepper, and sugar.
Remove the
hot baking sheet from the oven.
Carefully
transfer the cauliflower to the baking sheet and spread into an even layer.
Return the
baking sheet to the oven and roast until the cauliflower is well browned and
tender,
15 to 20 minutes
While the
cauliflower roasts, bring 4 quarts of water to a boil in a large pot.
Add 1
tablespoon salt and pasta; cook until al dente.
Squeeze the cooled, roasted garlic cloves from
their skins into a small bowl.
Using a fork,
mash the garlic to a smooth paste, then stir in red pepper flakes and 2
tablespoons lemon juice.
Slowly whisk
in remaining 1/4 cup oil.
Drain the
pasta, reserving 1 cup cooking water, and return the pasta to the pot.
Add the
chopped cauliflower to the pasta; stir in the garlic sauce, ¼ cup cooking
water, parsley,
and ½ cup cheese.
Adjust the
consistency of the pasta with additional cooking water and season with salt,
pepper,
and additional lemon juice to taste.
Serve
immediately, hot, sprinkling with remaining ½ cup cheese and toasted nuts.
Serve 6.
Adapted from melskitchencafe.
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