Rating: 4 stars
14 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rozanne Gold
Recipe by Cooking Light September 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
12 mins
total:
1 hr 4 mins
Yield:
Serves 4 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

Nutrition Facts

410 calories; fat 13.6g; saturated fat 4.9g; mono fat 4.9g; poly fat 0.8g; protein 19.3g; carbohydrates 55.7g; fiber 7.7g; cholesterol 20mg; iron 3.1mg; sodium 583mg; calcium 222mg.
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