Roasted Cauliflower Fettuccine

Roasted Cauliflower Fettuccine Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl

Recipe from

Recipe Time

Hands-on: 12 Minutes
Total: 1 Hour, 4 Minutes

Nutritional Information

Calories 410
Fat 13.6 g
Satfat 4.9 g
Monofat 4.9 g
Polyfat 0.8 g
Protein 19.3 g
Carbohydrate 55.7 g
Fiber 7.7 g
Cholesterol 20 mg
Iron 3.1 mg
Sodium 583 mg
Calcium 222 mg

Ingredients

1 head cauliflower, cut into florets
3 tablespoons water
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 1/2 teaspoons olive oil, divided
8 ounces uncooked fettuccine
1 1/2 ounces pancetta or cured bacon, finely chopped
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh thyme
1 1/2 teaspoons minced fresh garlic
2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Preparation

1. Preheat oven to 400°.

2. Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss. Arrange mixture on a baking sheet; bake at 400° for 40 minutes or until cauliflower is tender and golden, stirring twice. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

3. Heat a large skillet over medium heat. Add pancetta to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove pancetta; set aside. Add remaining 2 1/2 teaspoons oil to drippings in pan. Add 1/2 cup reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until emulsified, stirring constantly with a whisk. Add rind, juice, thyme, and garlic to pan. Add pasta; toss. Remove from heat. Add cauliflower and pancetta; toss. Top with cheese. Serve immediately.

Note:

Rozanne Gold,

September 2012
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