Roasted Cauliflower Fettuccine

Roasted Cauliflower Fettuccine
Roasted Cauliflower Fettuccine

PREP TIME

12

minutes

TOTAL TIME

64

minutes

SERVINGS

--

servings

PREP TIME

12

minutes

TOTAL TIME

64

minutes

SERVINGS

--

servings

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)

Directions

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.

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