Updated: Aug 28, 2021
Okay I know this has been a long stretch of pasta dishes, but with all the fresh veggies in the market I have been doing the salads and sides, but the Veggies need to be the main event.
This recipe I came by when the fish I bought the day before was not very fresh and when I opened the package, well, I was not happy. So, faced what to make with a few friends coming over for dinner, I looked at my counter and saw the cauliflower and the fennel and thought hmm, let’s give this a try. I also had ricotta cheese leftover from a cake I had made for dessert, (that recipe is on its way, I need to make it once more before posting) I thought, “I got this”.
Hope you enjoy this recipe.
Roasted Cauliflower, Fennel Pasta
1 head of Cauliflower, cut into medium pieces
1 fennel bulb, tops removed, halved, and sliced, save the fennel leaves
1 large yellow onion, halved and sliced
4 roasted garlic cloves, smashed and minced
1/3 cup olive oil
red chili flakes to taste
salt and pepper to taste
1 lb. linguini
3 tablespoons of unsalted butter
1 cup ricotta cheese
½ cup Asiago cheese
1/3 roasted pine nuts
Salt and Pepper to taste
Preheat oven to 425 degrees
Line baking sheet with parchment.
Place cauliflower, fennel, and onions into a large bowl.
Whisk together the smashed garlic, olive oil, red chili flakes, salt, and pepper. Pour over veggies and toss to coat well. Pour out onto a baking sheet, if some of the veggies are not coated drizzle with a little olive oil. Roasted for about 30 to 40 minutes until cauliflower starts to char and caramelize, remove from oven.
Meanwhile cook pasta as directed on the package, drain but reserve about 1 ½ cups of pasta water.
Place butter and 1 cup of the pasta water in a large bowl and whisk until butter melts. Now add pasta, fennel leaves, and Asiago and toss to coat. Now add veggies, pine nuts, and toss. Top with ricotta cheese and drizzle with olive oil and serve.