Pan-Roasted Cauliflower with Caramelized Garlic & Pecorino Over Pappardelle

September 09, 2021

INGREDIENTS

• 1 large head of cauliflower, florets only (Try green or purple Romanesco cauliflower, if available!)
• 8 medium cloves of garlic, sliced thin
• ½ cup Ultra Premium Extra Virgin Olive Oil
• ½ teaspoon red pepper flakes (optional)
• ½ cup grated Pecorino cheese
• ½ cup heavy cream
• sea salt & fresh ground pepper to taste

DIRECTIONS
If using homemade pasta, prepare it an hour in advance of proceeding with the rest of the recipe. If using dried pasta, you will boil the it in the water that was used to blanch the cauliflower.

Bring a large pot of salted water to a boil. In a large sauté pan, heat the olive oil over medium heat. Add the garlic and sauté until light golden brown, being very careful not to burn the garlic! Blanch the cauliflower florets for 2 minutes. Remove, drain, and add to the sauté pan with the garlic along with the red chili flakes. Meanwhile, boil the fresh pasta for 2 minutes or according to package directionsin the same water used to blanch the cauliflower. Drain well and set aside.

Sauté the cauliflower, garlic, and chili flakes for a few more minutes over medium-high heat until the cauliflower begins to get toasty golden brown around the edges. Add 1 cup of pasta water, the Pecorino, and cream to the pan with the cauliflower and garlic. Simmer for a minute until slightly thickened, then add a few grinds of fresh ground pepper. Add the pasta to the pan and toss with the cauliflower. Adjust seasoning with salt to taste. Add more cheese to serve.

Makes 4-6 servings

---

---

Also in Entrées