Poor cauliflower. A much-maligned vegetable. That is, of course unless it's covered in cheese sauce, or wallowing in glorious creaminess as soup.
I never knew roasting it could be so damn good.
Unfortunately its white-on-whiteness doesn't photograph well, but it IS delicious.
1 large clove garlic, halved
1 cup cream
3 sprigs rosemary, 1 sprig finely chopped
A pinch of ground nutmeg
Salt and pepper
1 pound whole wheat penne pasta
1 head cauliflower, roasted
1/2 cup grated Pecorino Romano cheese, plus more to pass around the table
1/2 cup walnuts, toasted and chopped
To roast the cauliflower, preheat your oven to 220 C. toss bite-size florets in olive oil, add salt and pepper. bake for 30 minutes. Oh so sweet and uber-delicious.
1. Rub the inside of a small saucepan all over with the garlic. Add the cream, the two whole rosemary sprigs and the nutmeg; season with pepper and cook over medium-low heat until reduced by half, about 10 minutes. Discard the rosemary.
2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and transfer the pasta to a serving bowl. Add the rosemary cream, cauliflower and Pecorino Romano cheese; toss to coat.
3. Season with salt and pepper and top with the walnuts and chopped rosemary. Pass more cheese around the table. Easy peasy.
It's almost Rachael Ray week on Veggie Mama... haha. Recipe here.