Roasted Cauliflower and Lemon Pasta – take two

8 Jul

I’ve tried before, and I’ve tried again – this time with more success, thanks in part to this recipe from Healthy Green Kitchen.

You’ll need:

1 head of cauliflower, cut into florets
5-10 garlic cloves, unpeeled
2 shallots, peeled and halved; or some thickly sliced onions
olive oil
salt and pepper
pasta
breadcrumbs or crushed biscotti – 1/4 cup or so
grated Parmesan cheese
lemon zest
lemon juice (from 1.5 – 2 lemons)

Preheat your oven to 425 and line a baking sheet with foil. Put your cauliflower florets, garlic, and onions or shallots on, drizzle with oil and season with salt and pepper. Toss a bit and pop into the oven. The cauliflower will need about 30 minutes (stir once halfway through), but the garlic may be done before then, especially if you’re using small cloves. Keep an eye on them, and pull them when they’re mushy, but before they go as hard as little rocks, which they will do if you overcook them.
While the veggies are roasting, put on a pot of salted water to boil, zest one lemon, and get to toasting your crunchies (breadcrumbs or biscotti) in a little bit of olive oil. Once they’re toasted and golden, combine with the lemon zest and parmesan (a couple of big spoonfuls is good, but who am I to limit your cheese intake? I did BIG spoonfuls personally.). You can also add some parsley for a bit of green, but I tend to skip it. You’ll also want to juice your lemons – I used 1 and a half lemons to get my desired level of lemon flavor in the pasta – but if you just add it bit by bit, you’re bound to get right to where you want to be, based on your lemons and taste preferences. Start with a half of a lemon and work up from there.
Cook your pasta, and when done, drain – reserving a cup or so of the pasta water.
Your veggies should be done too, so just give the garlic cloves the slip (out of their skins that is), and give them and the onions/shallots a bit of a chop.
Put the pasta back in the pot and add all of the roasted veggies. Add your lemon juice, tbsp by tbsp (or half by half, since you usually get about 1 tbsp of juice from a half of a lemon).
Add the reserved pasta water bit by bit to make the pasta a little saucier, and definitely silkier. You don’t want it watery though, so take it easy, and stir between additions!
Serve with the toasted crunchies/cheese mixture sprinkled on top.

So, so, so yummy.

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One Response to “Roasted Cauliflower and Lemon Pasta – take two”

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  1. » Cauliflower and Lemon Pasta – Take Three See Jen Eat - January 17, 2017

    […]  I have since given up on recreating the original since it was so long ago, and I’ve tried so many other things since then that I’m not sure I even remember what it tastes like […]

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