Roasted Cauliflower Pasta
- Total Time: 45 minutes
- Servings: Makes 6 small portions
- 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.