Roasted Cauliflower Fettuccine

14 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
12 Mins
Total Time
1 Hour 4 Mins
Yield
Serves 4 (serving size: 1 1/4 cups)
By Rozanne Gold and Rozanne Gold
September 2012
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

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Ratings & Reviews

LauraB08's Review

ahatfield
January 18, 2015
Truly outstanding! This confirms my theory that all roasted vegetables are delicious. Plus the bacon fat and oil makes a delicious coating for the pasta.

ald0ra's Review

LauraB08
January 07, 2015
I *really* wanted to love this recipe. I like the idea of roasting cauliflower, etc. As one review mentioned that they wished it was "saucier", I share the same sentiment. However I did eat it immediately. There wasn't enough cauliflower; so I roasted broccoli to add more. Personally I didn't think the effort was equal to the taste. Perhaps I might use this as a base and make modifications accordingly.

sterlingfink's Review

MrsDana
August 26, 2014
I have lost count of how many times I have made this! I make it for both regular weeknights and when entertaining. Like another reviewer said once the cauliflower has roasted everything comes together quickly, so it does pay to prep. Cheap, easy, very flavorful.

VeaLea's Review

MelBelle79
May 13, 2014
Tasty and easy to make - but clean-up is a bit on the high side. Read my full review here - http://thecrreeds.blogspot.com/2014/05/roasted-cauliflower-fettuccini.html

LDombeck's Review

ChefAmandaLynn
November 19, 2013
This was good! Roasted cauliflower is so good, pair it with pasta = success!

amberlapp21's Review

ald0ra
March 13, 2013
N/A

debbieshuman's Review

Michael1965
October 23, 2012
I didn't even make the pasta part of this recipe. I made the cauliflower part and it was incredible. We don't normally eat cauliflower but have been searching for other veggie type sides. This worked well. We only cooked it for 35 minutes and it was very tender. We also put foil on the pan to make cleanup easier.

ahatfield's Review

LDombeck
October 04, 2012
I made no changes to this recipe, and thought the finished product was good, but perhaps not worth the effort (particularly not on a weeknight). The leftovers were actually even better, though, and if nothing else, the roasted cauliflower was delicious - I'd do that for a quick side anytime.

ChefAmandaLynn's Review

sterlingfink
September 29, 2012
I love Cauliflower, but this was very bland. I used pancetta rather than bacon, so perharps that made a difference, but I did not think this was saucy at all, and thought it was very bland.

Michael1965's Review

VeaLea
September 21, 2012
both my wife and I enjoyed this recipe. Make sure you have everything ready ahead of time as it cooks quick.
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