A buttery, peppery pasta dish topped with meaty nutty roasted cauliflower that comes together in only 30 minutes.
Author: Gravel & Dine
Recipe type: Main
Serves: 2 servings
Ingredients
½ medium head of cauliflower, broken into small florets
2 T fresh rosemary, finely chopped
1-1/2 T extra virgin olive oil
kosher salt
8 oz dried bucatini (or spaghetti if you can't find bucatini)
3 T butter
½ T coarsely ground black pepper
¼ c freshly grated Parmesano Reggiano cheese.
¼ c freshly grated Romano cheese
more cheese for topping
Instructions
Preheat oven to 450 degrees and line a cookie sheet with parchment paper.
In a large bowl toss together the cauliflower, rosemary, olive oil and a pinch of salt. Spread on a baking sheet and bake for 18-20 minutes, turning once or twice until it begins to brown.
While the cauliflower is roasting, cook the bucatini. Boil in a large pot of salted water according to package directions until al dente. Reserve a cup of pasta water and drain the pasta.
In a large skillet, melt a tablespoon and a half of butter over medium-low heat. Add the black pepper and cook for a minute. Add about a half cup of the reserved pasta water and bring to a simmer. Add the remaining butter and melt.
Add pasta and remove from heat. Add the cheese a bit at a time until a sauce forms and coats the pasta.
Add the roasted cauliflower and toss with the pasta. Top with a little extra grated cheese.
Serve in bowls
Recipe by Gravel & Dine at https://gravelanddine.com/roasted-cauliflower-cacao-di-pepi-pasta/