Thursday, June 28, 2012

Pasta with Roasted Cauliflower, Garlic and Walnuts

As promised, here is the dish I served at last weekend's dinner party.  This dish had amazing flavor - a creamy roasted garlic sauce, oven roasted cauliflower then topped with toasted walnuts.  And surprisingly it also tasted very good reheated (just add some pasta water before refrigerating).  I really like how the cauliflower was tender and took on a sweet flavor after the roasting.  This is a nice light dish that was definitely company worthy. 

Recipe Source:  ATK Pasta Revolution



Also, if you are looking for a good table wine that isn't too expensive, this brand was recommended by the folks at Trader Joe's (under $5).  It went well with the dinner - a red that wasn't too heavy or had too much of a "bite"


Hope you enjoyed the posts this week from start to finish!


Pasta with Roasted Cauliflower, Garlic and Walnuts Serves: 6-8 Calories: na Prep Time to Table: na
Recipe : American Test Kitchen Pasta Revolution

 Ingredients:
-2 head garlic
-6 T olive oil pls 1 tsp
-2 T fresh lemon juice
-1/2 tsp red pepper flakes
-1 head cauliflower
-S&P
-1/4 tsp sugar
-1 lb campanelle pasta
-1/2 cup parmesan or romano cheese grated
-1/4 cups toasted walnuts, chopped coarse

Preparation:
1. Cut garlic to expose cloves; drizzle with each with ½ tsp olive oil and wrap tight in foil (cut sides up). Roast at 500 degrees until very tender about 35-40 minutes. Cool packet for 10 minutes, unwrap and gently squeeze out garlic into a small bowl. Mash with fork then add lemon juice and pepper flakes and then slowly whisk in ¼ cup olive oil (at this point place a rimmed baking sheet in oven and let heat for about 10 minutes)
2. Cauliflower – remove outer leaves and cut stem flush with bottom. Cut head pole to pole in 8 equal sections. Toss with 2 T oil and place on the heated baking sheet (cut side down), combine 1 tsp salt, ½ tsp pepper and sugar and sprinkle evenly over cauliflower. Roast until browned and tender – about 30 – 35 minutes. Remove and cool slightly and cut into ½” pieces
3. Cook pasta al dente and be sure to remove 1 cup of pasta water before draining and set aside. Return pasta to pot, add cauliflower, garlic sauce and cheese and ¼ cup pasta water. Season with S&P and additional lemon juice if desired. Toss to combine and use more water if needed. Serve and sprinkle walnuts on top

Notes:

4 comments:

  1. Oh man...... I LOVE roasted cauliflower! Def making this baby!

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  2. What a beautiful white dish and it is a complete meal. Thanks for sharing this healthy recipe with us on foodie friday.

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  3. Thanks for inviting me over. I love the name of your blog. Why can't I think of interesting titles?

    This is the recipe for me and I don't want to leave without it. Would you be kind enough to link it to the Recipe Box. That way, I will surely remember the recipe and so will all the others who visit the Recipe Box.

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  4. Oh so scrumptious! Thanks so much for sharing at Mix it up Monday :)

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