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Gravel & Dine

Roasted Cauliflower Cacao di Pepi Pasta

A buttery, peppery pasta dish topped with meaty nutty roasted cauliflower that comes together in only 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main
Ingredients Method

Ingredients
  

  • 1/2 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
  • 1/2 T coarsely ground black pepper
  • 1/4 c freshly grated Parmesano Reggiano cheese.
  • 1/4 c freshly grated Romano cheese
  • more cheese for topping

Method
 

  1. Preheat oven to 450 degrees and line a cookie sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Add pasta and remove from heat. Add the cheese a bit at a time until a sauce forms and coats the pasta.
  6. Add the roasted cauliflower and toss with the pasta. Top with a little extra grated cheese.
  7. Serve in bowls