Whole-Wheat Penne with Spicy Roasted Cauliflower

Whole-Wheat Penne with Spicy Roasted Cauliflower is rated 4.0 out of 5 by 2.
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Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 6

Roasting cauliflower caramelizes it and brings out its sweetness. Try it in this spicy, Sicilian-style recipe tossed with whole-wheat pasta, capers and fresh herbs topped with crisp bread crumbs and nutty Parmigiano-Reggiano cheese.

Ingredients:

  • 4 slices country-style whole-grain bread, each about 1/2 inch
      (12 mm) thick
  • 2 garlic cloves, peeled but left whole
  • 2 heads cauliflower, each about 2 lb. (1 kg)
  • 3 Tbs. olive oil
  • 1/2 tsp. sea salt, plus more, to taste
  • 3/4 lb. (375 g) whole-wheat penne
  • 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
  • 1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley
  • 3 Tbs. capers, drained
  • 1 tsp. red pepper flakes
  • 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese

Directions:

Preheat an oven to 300°F (150°C).

Place the bread slices on a baking sheet and toast in the oven until crisp and dry, about 30 minutes. Rub one side of each slice with 1 of the garlic cloves. Let cool, then tear the bread into chunks. Put the chunks in a food processor and process to coarse crumbs. Increase the oven temperature to 400°F (200°C).

Cut each cauliflower into quarters. Discard any leaves and the cores and cut into slices 1/4 to 1/2 inch (6 to 12 mm) thick. Mince the remaining garlic clove. Put the cauliflower in a large baking pan, drizzle with the olive oil, sprinkle with the minced garlic and the 1/2 tsp. salt and toss gently to coat evenly. Roast, turning the slices over after 10 minutes, until the cauliflower is browned on the edges and tender when pierced with a fork, about 20 minutes.

Meanwhile, bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta and cook until al dente, about 12 minutes or according to the package instructions. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the cooking water. Return the pasta to the pot and add the cauliflower, lemon juice, parsley, capers, red pepper flakes and reserved cooking water and toss to combine. Stir in the bread crumbs and cheese and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013).

Rated 3 out of 5 by from interesting idea but flawed specifics I have two big complaints about this recipe: 1. There is either an error in the quantity of cauliflower specified - 4 POUNDS with just 12 OUNCES of pasta - OR the proportions are way off. The photo clearly shows that the pasta predominates the dish, whereas if one makes the recipe "as is," there is WAY MORE cauliflower than pasta! 2. The photo is also misleading in terms of the size of the cauliflower pieces. It shows tiny florets, whereas if one roasts the cauliflower in 1/2" slices per the instructions, one winds up with huge slices/pieces of cauliflower, NOT tiny florets! Overall, I think the recipe is an interesting one that needed way better testing!
Date published: 2015-10-19
Rated 5 out of 5 by from Great Dish I made this recipe this weekend and it was a big hit with my fiancé and I! I only used one large head of cauliflower and it was more than enough. It will for sure be going in my favorite recipe binder. The flavors were all balanced nicely. Next time I will probably add more garlic but that is simply because I always double the garlic in a recipe! It wasn't a hard recipe to prepare but there were multiple components so make sure you carve out some time and properly prep the ingredients. Also it is a very budget friendly recipe! I def. recommend this to others!
Date published: 2015-08-18
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