Roasted Cauliflower and Fettuccine


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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

Ingredients:

  • 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

Instructions:

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.

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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).

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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.

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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).

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

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

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Mangia!

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