Roasted Cauliflower Fettuccine

Posted by Jill on September 7, 2012 in Food, Healthy Dishes, Main Dishes | 6 comments

Have you ever had roasted cauliflower before? If not, I highly suggest you go make it right now. I love to roast cauliflower and broccoli together. I could eat the whole pan. It’s sooooo good.

The only problem with this recipe is that it didn’t make enough for our family of 6. Next time I’m going to double it for sure.

This pasta dish has some of my favorite things in it: lemon, roasted cauliflower, bacon, cheese, and garlic. This is a new favorite that I will make again and again.

Roasted Cauliflower Fettuccine

recipe from Cooking Light Magazine September 2012 Edition

Ingredients:

• 1 head cauliflower, cut into florets
• 3 T water
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 tsp olive oil, divided
• 8 ounces uncooked fettuccine
• 1 & 1/2 oz pancetta or bacon, finely chopped
• 1 & 1/2 tsp grated lemon rind
• 1 T fresh lemon juice
• 2 tsp fresh thyme, chopped
• 1 & 1/2 tsp fresh garlic, minced
• 2 oz parmigiano-reggiano cheese, shaved (about 1/2 cup)

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet or dish with parchment paper and set aside.
2. Combine cauliflower, water, salt and pepper and drizzle with 2 tsp of olive oil. Arrange on baking sheet, and bake for 40 minutes, stirring twice, until golden brown.
3. While cauliflower is roasting, cook pasta according to package directions. Drain, making sure to save 1/2 of pasta water.
4. Heat a large skillet over medium heat. Add bacon to pan and cook for 5 minutes until crisp. Remove bacon, set aside. Add 2 tsp of oil to the pan drippings and the 1/2 cup pasta water. Bring to a boil over high heat.
5. Boil for 30 seconds, whisking constantly. Add lemon rind, juice, thyme, and garlic to pan. Add cauliflower and baco; toss. Top with cheese, and serve immediately.
6. Enjoy!

– Jill

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