Roasted Garlic and Cauliflower Pasta

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This is an oh so yummy pasta that has actually inspired me to use cauliflower more often as a side dish. I’ll explain more later. First, I give this an 8.5. I have included my changes below in bold. First, note that this is time consuming. It’s not hard, but it will take an hour to make this. Secondly, I think I might use this roasted garlic and cauliflower method and add toasted pine nuts for a killer side dish. This was the best part of the whole meal. I might even try this with quinoa, because I am not a fan of white pasta.

Roasted Garlic and Cauliflower Pasta

Yield: Serves 4-6

Ingredients

  • 2 heads garlic, papery skins removed, top quarter of heads cut off (on the pointy side of the garlic) and discarded I might even use 2 1/2 heads
  • 6 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1 head cauliflower (about 1 1/2 pounds) I used twice this, and would use 3 full heads for a full pound of pasta
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sugar I left this out and it caramelized just fine
  • 1 pound short pasta (such as fusilli, rotini or campanelle)
  • 1/4 teaspoon red pepper flakes
  • 2 – 3 tablespoons juice from 1 lemon I used a scant 2 Tbs. and this was perfect
  • 1 tablespoon fresh parsley leaves, chopped I didn’t have any parsley, but I think it would be a great addition
  • 2 ounces Parmesan cheese, grated or shredded (about 1 cup)
  • 1/4 cup chopped walnuts, toasted I used pine nuts, I would highly recommend this.

Directions

  1. Adjust an oven rack to the middle position, place a large rimmed baking sheet on the rack, and heat the oven to 450 degrees.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. 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, sprinkling with remaining ½ cup cheese and toasted nuts.

 

http://www.melskitchencafe.com/2010/08/roasted-garlic-and-cauliflower-pasta.html

Printed from Mel's Kitchen Cafe (www.melskitchencafe.com)

Recipe Source: adapted slightly from Cook’s Illustrated

 

recipe retrieved 2/3/14 from http://www.melskitchencafe.com/2010/08/roasted-garlic-and-cauliflower-pasta.html

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