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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cheesy pasta with roasted cauliflower Recipe

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This recipe for Cheesy pasta with roasted cauliflower is from Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salt 1 small head cauliflower, cut into florets
3 tablespoons olive oil
1 pound penne
2 cloves garlic, minced
4 cups baby kale
1 cup heavy cream
Zest and juice of 1 lemon
1/4 teaspoon crushed red pepper, optional
1 cup ricotta
1/4 cup finely grated Parmesan
Directions:
Directions:
Preheat oven to 400ºF. Bring a pot of salted water to a boil. Line a baking sheet with heavy-duty aluminum foil. On sheet, toss cauliflower with 2 Tbsp. oil and sprinkle with salt. Roast until cauliflower is soft, 15 to 20 minutes, stirring once or twice while cooking.

Cook pasta in boiling water until al dente, about 10 minutes or as package label directs. While pasta is cooking, warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add kale and cook, stirring, until wilted, 1 to 2 minutes. Reduce heat to medium-low and add cream, lemon zest and juice, 1/4 tsp. salt and red pepper, if desired. Cook, stirring, until mixture is just bubbling, about 2 minutes.

Drain pasta, reserving 1/2 cup cooking water. Stir pasta into skillet to coat with sauce. Stir in cauliflower, ricotta and Parmesan. If mixture seems dry, stir in reserved cooking water 1 Tbsp. at a time to reach desired consistency. Season with salt and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
12 minutes
Personal Notes:
Personal Notes:
I have substituted baby spinach for the kale.

 

 

 

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