Pasta with Roasted Cauliflower, Garlic, and Walnuts

Experience the transformative power of high-heat roasting as cauliflower evolves from a mild-mannered vegetable to a flavorful, nutty delight in this pasta dish. By slicing the cauliflower into wedges, we maximize its surface area, creating a golden exterior that adds depth to the flavors. To enhance the browning process, we toss the cauliflower with a touch of sugar and preheat the baking sheet. Cream-based sauces tend to overshadow the nutty cauliflower flavor, while pestos overpower it, so we opt for a simple lemony vinaigrette with roasted garlic. The roasted garlic infuses the dressing with a delightful aroma and complements the natural sweetness of the cauliflower. This dish celebrates the simplicity and bold flavors of cauliflower, offering a unique twist to traditional pasta dishes.

INGREDIENTS:

• 2 garlic heads, top quarter cut off to expose garlic cloves
• 6 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons lemon juice, plus extra as needed
• ¼ teaspoon red pepper flakes
• 1 head cauliflower (2 pounds)
• Salt and pepper
• ¼ teaspoon sugar
• 1 pound campanelle
• 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
• 1 tablespoon chopped fresh parsley
• ¼ cup walnuts, toasted and chopped coarsely

PREPARATION:

1. Adjust the oven rack to the middle position and preheat the oven to 500 degrees Fahrenheit. Place a large-rimmed baking sheet on the rack.
2. Place the garlic heads, cut side up, in the center of a 12-inch square of aluminum foil. Drizzle each head with ½ teaspoon of olive oil and wrap the foil securely. Place the packet on the oven rack and roast until the garlic is very tender, which should take about 40 minutes. Transfer the packet to a cutting board and let it cool for 10 minutes. Unwrap the garlic and gently squeeze to remove the cloves from the skin. Transfer the cloves to a small bowl and mash them smooth with a fork. Stir in lemon juice and red pepper flakes, then slowly whisk in ¼ cup of olive oil.
3. Remove the outer leaves from the cauliflower and cut the stalk flush with the bottom. Cut the cauliflower head from pole to pole into 8 equal wedges. In a bowl, toss the cauliflower wedges with the remaining 2 tablespoons of olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and sugar.
4. Remove the hot baking sheet from the oven and carefully lay the cauliflower wedges, cut sides down, on the sheet in an even layer. Roast the cauliflower until it is well-browned and tender, which should take about 20 to 25 minutes. Transfer the roasted cauliflower to a cutting board and let it cool slightly. Then, cut it into ½-inch pieces.
5. In a large pot, bring 4 quarts of water to a boil. Add the campanelle pasta and 1 tablespoon of salt. Cook the pasta, stirring often, until al dente. Reserve 1 cup of the cooking water, then drain the pasta and return it to the pot. Add the chopped cauliflower, garlic sauce, grated Parmesan, chopped parsley, and ¼ cup of the reserved cooking water. Toss everything to combine. Season with salt, pepper, and extra lemon juice to taste. Adjust the consistency by adding more reserved cooking water if needed.
6. Sprinkle individual portions with walnuts and serve with extra Parmesan.

SPECIAL INSTRUCTIONS:

• Preheating the baking sheet ensures that the cauliflower wedges get a head start in the browning process, resulting in a golden exterior.

TIPS:

• Be cautious when handling the roasted garlic heads as they will be hot. Allow them to cool slightly before unwrapping and squeezing out the cloves.

YIELD:

This recipe serves 4-6 people.

In conclusion, this high-heat roasted cauliflower pasta dish showcases the remarkable transformation of a simple vegetable into a flavorful pasta companion. By subjecting the cauliflower to intense heat, we unlock its full potential, creating a dish that highlights its nutty and sweet nature. The process of slicing the cauliflower into wedges maximizes the surface area, leading to a golden exterior that adds depth and complexity to the flavors.

To complement the cauliflower’s natural sweetness, we avoid overpowering it with heavy cream-based sauces or bold pestos. Instead, a simple lemony vinaigrette with roasted garlic takes center stage. The roasted garlic infuses the dressing with a delightful aroma and elevates the flavors of the dish.

The caramelization achieved through high-heat roasting brings out the cauliflower’s nutty undertones, providing a delightful contrast to the pasta. The campanelle pasta serves as the perfect canvas, capturing the flavors of the roasted cauliflower and dressing in each bite.

Tossed together with grated Parmesan, chopped parsley, and toasted walnuts, this pasta dish offers a delightful combination of textures and flavors. The nuttiness of the walnuts, the sharpness of the Parmesan, and the freshness of the parsley all come together to create a well-balanced and satisfying culinary experience.

Whether you’re looking for a quick and flavorful weeknight dinner or an impressive dish to serve guests, this high-heat roasted cauliflower pasta is sure to please. The simplicity of the ingredients and the ease of preparation makes it accessible to all levels of cooking expertise.

So, preheat your oven, slice your cauliflower, and embark on a culinary journey that celebrates the unique flavors of this versatile vegetable. With each forkful of tender cauliflower, al dente pasta, and tangy vinaigrette, you’ll savor the richness and complexity of this delightful pasta dish.