Description
I think brassicas — cabbage, broccoli, Brussels sprouts — are the most delicious winter vegetables. And cauliflower is my favorite! I love it roasted, raw, or sauteed. All brassicas are a significant source of nutrients and have unique compounds that may help reduce heart disease and cancer.
Ingredients
Units
Scale
- 1 head of garlic
- 3 tablespoons, plus 1 teaspoon olive oil, divided
- 1 large head cauliflower, cut into bite-sized florets
- Salt, to taste
- Freshly ground black pepper
- A pinch of crushed red pepper flakes
- 12 ounces pound rigatoni, penne or your favorite pasta shape
- 1/2 cup freshly grated parmesan, plus more for serving
- Juice of 1/2 lemon
- 1/4 cup roughly chopped toasted walnuts (see note)
- 1/4 cup fresh Italian parsley, finely chopped
Instructions
- Preheat the oven to 425 degrees. Cut 1/4-inch off the top of the garlic so that the tops of the cloves are exposed. Drizzle with 1 teaspoon of oil and a small pinch of salt. Wrap in foil and roast until deeply golden, about 30 minutes (you can do this while doing step 2 roasting). When done, open foil and allow to cool.
- On a large sheet pan, toss the cauliflower with 1 tablespoon of oil, salt, pepper, and red pepper flakes and arrange in an even layer. Roast alongside the garlic, mixing halfway through, until golden brown, about 30 minutes.
- In a large pot of boiling salted water, cook the pasta according to the package directions to al dente. Reserve 1/4 cup of pasta water, then drain.
- Squeeze garlic cloves out of head into a small bowl and smash into a rough paste with a fork.
- In same pot pasta was cooked in, add smashed garlic, reserved pasta water, and parmesan. Stir to melt the cheese and evenly distribute the garlic. Add the pasta and toss to coat. Add the remaining 2 tablespoons oil and lemon juice and season with more salt, pepper, and red pepper flakes, to taste. Toss in the roasted cauliflower.
- Garnish with toasted walnuts, chopped parsley, and more parmesan to serve.
Notes
To toast the walnuts, and most nuts, spread them out on a baking sheet and pop them in a 350-degree oven. No oil is needed. Walnuts and pecans typically take 5 to 7 minutes. Denser nuts like almonds or hazelnuts will take 8 to 10 minutes. Always use a timer! Nuts tend to burn easily.