Roasted cauliflower pasta with pecorino and rosemary

By Lynn Crawford
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This pasta has tons of healthy roasted veggies for the ultimate savoury experience.

SERVES
4
 TO
5
TOTAL TIME

Ingredients

  • 4 tablespoons extra virgin olive oil (Divided)
  • 1/2 head cauliflower, cut into 2.5 centimeters florets
  • 455 grams spaccatelle
  • Vegetable oil
  • 2-4 slices prosciutto, torn
  • 2 shallots, thinly sliced
  • 1 tablespoon fresh rosemary leaves
  • 2 teaspoons garlic, minced
  • 2/3 teaspoon cracked black pepper
  • 2 tablespoons unsalted butter
  • Kosher salt
  • 1/2 cup pecorino cheese, grated
  • 2 tablespoons chives, finely chopped

Directions

  1. Preheat oven to 325°F (160°C)
  2. In a skillet over medium heat, heat two tablespoons olive oil until shimmering. Working in batches, fry cauliflower until golden brown, about ten minutes. Transfer to a baking sheet and keep warm in oven.
  3. Meanwhile, cook pasta according to package direction until al dente. Drain. In a large bowl, toss with enough vegetable oil to coat well. Set aside.
  4. Return skillet to medium heat and add remaining two tablespoons olive oil, prosciutto, shallots and rosemary. Cook until shallots are golden, about five minutes, stirring frequently. Add garlic, pepper, and butter and cook two minutes more.
  5. Add shallot mixture and reserved cauliflower to pasta and fold gently to combine. Season to taste with salt and pepper. Garnish with pecorino and chives and serve immediately.

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