Spaghetti with Cauliflower and Brussels Sprouts

Preheat an oven to 400°F (200°C).

Using a Philips pasta maker fitted with the spaghetti die, use the flour, egg and water to make spaghetti according to the manufacturer’s instructions.

Put the cauliflower on a baking sheet, drizzle with 2 Tbs. of the olive oil and season generously with salt and pepper. Toss to evenly coat the cauliflower and spread in a single layer. Roast until just tender and golden brown, 14 to 16 minutes.  

Meanwhile, in a food processor, process the baguette pieces until fine crumbs form. In large sauté pan over medium heat, warm the remaining 2 Tbs. olive oil. Add the bread crumbs and sauté, stirring frequently, until the bread is toasted and golden brown, 4 to 5 minutes. Stir in the garlic and a pinch each of salt and pepper. Stir in the lemon juice and brussels sprouts and sauté until just wilted, about 2 minutes.

Meanwhile, bring a large pot two-third full of salted water to a boil over high heat. Add the pasta and cook until al dente, about 3 minutes. Drain the pasta.

Add the pasta to the sauté pan with the bread crumb and brussels sprout mixture, tossing to combine and adding more olive oil if needed to lightly coat the pasta. Toss in the cauliflower and season to taste with salt and pepper. Divide between 2 serving bowls and serve immediately, passing the pecorino romano alongside for sprinkling on top. Serves 2.

Williams-Sonoma Test Kitchen