Roasted Cauliflower and Fettuccine


So one day I decided to make a curried cauliflower salad from a recipe I wanted to try out.  It called for roasting some cauliflower with red onion wedges and green beans.  Of course I didn’t have any green beans, so I substituted sugar snap peas.  Same difference, right?  Mine were even frozen.  Horrors!  Anyway, after I roasted the veggies I decided to have a taste.  I was really blown away!  It was good just by itself.  And like usual, I suddenly realized I was late for work anyway, so I didn’t make the salad – I just tossed the veggies in a container and ate it as a side dish by itself.

So, I am really grooving on these roasted cauliflower, red onion, and snap pea combo.  I decided to combine them with another idea I had which was to pan fry prosciutto.  I did that for an asparagus recipe because I thought it would be better than baking it.  I would have more control if I pan fried them (they were supposed to be chips to eat with asparagus – really good!)  So out of all that this recipe was born.

Roasted Cauliflower and Fettuccine

Serves:  4 in just over 30 minutes


  • 1 pound cauliflower, cut into 1-inch florets
  • 1 red onion, cut into thin wedges
  • 2 tablespoons olive oil, divided
  • kosher salt
  • fresh ground black pepper
  • 2 cups green beans or 2 cups sugar snap peas, cut into 1/2-inch pieces
  • 1 cup milk or 1 cup half-and-half
  • 1 cup chicken stock
  • 1 tomato, chopped
  • 1/8 pound prosciutto, thin sliced and chopped into bite-sized pieces
  • 1 tablespoon all-purpose flour
  • 3 ounces gorgonzola cheese, crumbled (optional)
  • 1/2 pound fettuccine, cooked according to package directions


Set a large pot of water to boil and cook the fettuccine according to the package directions.

Preheat your oven to 425°F.

In a large bowl, combine cauliflower florets and onion wedges; drizzle with the olive oil and gently toss with your hands or other utensil to coat the vegetables.

Spread the vegetables out, in a single layer, on a baking sheet and season with salt and pepper; place baking sheet in the oven.

In the same large bowl, mix around the green beans or snap peas to get some oil on them as well; add to baking sheet in the oven.


Let the vegetables roast until they are still crisp-tender, but the cauliflower is beginning to brown on the edges, about 15 minutes (every time I do this it is exactly 15 minutes).


Meanwhile, use a non-stick skillet to cook the prosciutto just until crisp, about 5 minutes.  Also note that the prosciutto will add salt to your finished product, so taste, taste, taste.


In the same skillet, stir in th flour and let that cook a minute or two, while stirring, so that it loses its “raw” flavor.

Slowly, stir in the milk, or half-and-half, stock, and tomatoes.  Stir constantly until your sauce reaches your desired consistency (you can add water if it gets too thick).


Stir in the roasted vegetables and the fettuccine and heat through.


If desired, sprinkle with gorgonzola cheese (also salty), then serve.




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