55 minutes
A delicious pasta dish featuring roasted cauliflower, caramelized garlic, and toasted walnuts for a flavorful and crunchy experience.
Garlic, papery skins removed, top quarter cut off
0 heads
Extra Virgin Olive Oil, divided
tablespoons
Cauliflower, trimmed and cut into 8 wedges
0 lb
teaspoons
to taste
teaspoons
Pasta
0 lb
teaspoons
Lemon Juice, freshly squeezed from 1 lemon
tablespoons
Flat Leaf Parsley, chopped
tablespoons
Parmesan Cheese, grated
0 oz
Walnuts, chopped, toasted
cups
1. Roast the Garlic
Preheat your oven to 400°F (200°C). Place the garlic heads on a piece of foil, drizzle with 1 teaspoon of olive oil, and seal the packet. Roast in the oven for about 40 minutes until the garlic is very tender and caramelized. This slow roasting process will enhance the garlic's sweetness and flavor.
2. Prepare and Roast the Cauliflower
While the garlic is roasting, trim the cauliflower leaves and cut the stem, then cut the head into 8 wedges. Toss the cauliflower wedges in a large bowl with 2 tablespoons of olive oil, 1 teaspoon of salt, a few grinds of black pepper, and 0.25 teaspoon of sugar. Spread the seasoned cauliflower in a single layer on a baking sheet. Roast in the oven for 20 to 25 minutes until the cauliflower is well browned and tender.
3. Cook the Pasta
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the pasta. Cook until the pasta is al dente according to the package instructions. Drain the pasta, reserving 1 cup of the cooking water.
4. Prepare the Garlic Sauce
Once the garlic is done roasting, squeeze the softened cloves into a small bowl and mash them into a paste with a fork. Stir in 0.25 teaspoon of red pepper flakes, 2 tablespoons of lemon juice, and 1/4 cup of olive oil. Whisk until well combined.
5. Combine the Ingredients
Return the drained pasta to the pot. Add the roasted cauliflower, garlic sauce, 0.25 cup of the reserved pasta cooking water, chopped parsley, and 0.5 cup of grated Parmesan cheese. Toss everything together until the sauce evenly coats the pasta. If the mixture seems too dry, add more reserved pasta water a little at a time until you reach the desired consistency.
6. Serve
Taste and adjust the seasoning with more salt, pepper, and lemon juice if needed. Serve the pasta immediately, topped with the remaining 0.5 cup of Parmesan cheese and the toasted walnuts for a delightful crunch. Enjoy your meal!
Replace the simple emulsion with a homemade pesto sauce. You can stick with traditional basil or get creative with arugula, kale, or even carrot tops.
Swap cauliflower for roasted cherry tomatoes and zucchini, add kalamata olives, capers, and finish with crumbled feta cheese for a Mediterranean-inspired dish.
Add grilled chicken, pan-seared shrimp, or crispy tofu for a protein boost. The cooking technique for the protein can be simple, focusing on proper seasoning and texture.
To create a dish with a kick, add red pepper flakes to the roasted cauliflower, or incorporate a spicy element like harissa or a drizzle of chili oil before serving.
Add the zest of a lemon or orange to the cauliflower before roasting for a zesty, fragrant twist. Alternatively, finish the dish with a squeeze of fresh lemon juice to brighten it up.
Use fresh, organic cauliflower, high-quality pasta, fresh walnuts, and bulbs of garlic with tight skin.
Reserve a cup of pasta water to help emulsify the sauce and adjust consistency.
Preheat your oven, use a heavy, dark-colored baking sheet, and avoid overcrowding the pan. A pinch of sugar can encourage caramelization.
Cook pasta to al dente for better texture and to avoid mushiness when tossed with other ingredients.
Make garlic confit by slowly cooking whole cloves in olive oil until tender and caramelized for a sweeter, more mellow flavor.
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