Roasted Cauliflower Pasta
TOTAL TIME: 45 minutes
SERVINGS: Makes 6 small portions
INGREDIENTS
1 head cauliflower, cut into flat florets
3 medium shallots, cut lengthwise into thin wedges
2 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 pound tortiglioni (small rigatoni)
1 cup heavy cream
½ teaspoon anchovy paste or two finely chopped filets, optional
1 teaspoon fresh thyme leaves, plus more for garnish
1/8 teaspoon freshly grated nutmeg
¾ cup grated parmesan
2 ounces pine nuts, toasted
PREPARATION
Preheat oven to 425º. In a large bowl, toss cauliflower with shallots, oil, salt and pepper. Spread on a baking sheet. Roast for 15 minutes and rotate tray and turn vegetables over to ensure even browning. Roast until browned and tender, another 10-15 minutes. Set aside.
Cook pasta until al dente, according to package directions. Reserve 1 cup of the pasta water. Set aside.
Heat a large sauté pan with the cream, anchovy paste (if using), thyme, and nutmeg over high heat. Simmer briskly for 4 minutes to infuse flavors. Add roasted vegetables and cook until thickened and coating the bottom of the pan, about 2 minutes. Add pasta and some of the pasta water if needed to thin sauce. Turn off heat. Stir in half the Parmesan cheese and season to taste with salt and pepper. Garnish with additional thyme and the pine nuts Serve hot in shallow bowls with the remaining Parmesan on the side.