55 minutes
A hearty pasta dish combining the rich flavors of roasted cauliflower and creamy Gorgonzola cheese.
Cauliflower, cut into 3/4-inch florets
0 oz
tablespoons
teaspoons
teaspoons
Leek, halved and thinly sliced
0 oz
Garlic, thinly sliced
cloves
tablespoons
Short Pasta
0 oz
Unsalted Butter, at room temperature
tablespoons
Gorgonzola Dolce, crumbled, at room temperature
0 oz
Lemon Juice, fresh
to taste
Chives, chopped, for garnish
tablespoons
1. Roast Cauliflower
Preheat your oven to 425 degrees. In a large bowl, toss the cauliflower florets with olive oil, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread onto a rimmed baking sheet and roast for 20 minutes until they start to soften and turn golden.
2. Add Leeks, Garlic, and Thyme
Sprinkle the leeks, garlic, and thyme over the roasted cauliflower. Toss to coat and roast for an additional 20 minutes, stirring halfway through, until the vegetables are tender and caramelized.
3. Cook Pasta
Boil a large pot of water and cook the pasta until it's just shy of al dente. Save about 1/2 cup of pasta water before draining.
4. Make Cheese Sauce
Drain the pasta and return to the pot. Stir in the butter, crumbled Gorgonzola, and the remaining black pepper. Add reserved pasta water and stir until the cheese has melted and the sauce is smooth, adding more water if needed for consistency.
5. Combine and Serve
Toss the roasted vegetables with the pasta, add fresh lemon juice to taste, and adjust seasoning with salt or pepper if needed. Serve garnished with chives and extra thyme leaves.
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