In this Roasted Cauliflower Capellini recipe, the cauliflower is caramelized until it gives off a nice nutty smell. A thin coating of brown butter makes the whole dish rich enough without being too heavy.
Photo By Hugh Forte/Courtesy Ten Speed Press
The Sprouted Kitchen by Sara Forte (Ten Speed Press, 2012) features 100 tempting recipes that take advantage of fresh produce, whole grains, unsaturated fats, and natural sugar alternatives—with vivid flavors and seasonal simplicity at the forefront. This recipe for Roasted Cauliflower Capellini comes from chapter 3: Mains. You can purchase this book from the Mother Earth Living store: The Sprouted Kitchen.
Roasted Cauliflower Capellini
• 1 head cauliflower (about 3 pounds)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons lemon pepper
• Sea salt and freshly ground pepper
• 1 teaspoon freshly grated nutmeg
• 1/2 pound whole grain or brown rice capellini or spaghetti
• 3 tablespoons unsalted butter
• 2 tablespoons white balsamic vinegar
• Handful of fresh basil leaves, cut into thin slivers
• 1/2 cup chopped toasted hazelnuts
• Shaved Pecorino, for garnish (optional)
1. Preheat the oven to 425°F.
2. Bring a large pot of salted water to a boil over high heat for the capellini. Meanwhile, cut the cauliflower into 1-inch florets, discarding the thick middle stem. Spread the florets on a rimmed baking sheet and toss with the olive oil, making sure each piece is coated. Sprinkle with the lemon pepper, 1/2 teaspoon of salt, and the nutmeg and toss again. Roast, gently stirring about halfway through the cooking time, until there are lots of brown caramelized spots, 25 to 30 minutes.
3. Cook the capellini according to the package instructions. Meanwhile, in a large sauté pan over medium heat, warm the butter and swirl it around the pan until it starts to bubble and just begins to smell toasty, about 2 minutes. Turn off the heat. Drain the pasta, reserving a bit of the water. To the pan with the browned butter, add the capellini, a splash of the pasta water, the balsamic vinegar, basil, half of both the cauliflower and the hazelnuts, and a pinch or two of salt and toss everything to combine. Divide the capellini among four bowls and top each serving with a portion of the remaining cauliflower and hazelnuts and a few grinds of pepper. Garnish with some shaved Pecorino and serve immediately.
Reprinted with permission from The Sprouted Kitchen by Sara Forte, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.