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Pasta with Roasted Cauliflower, Arugula & Prosciutto

Pasta with Roasted Cauliflower, Arugula & Prosciutto

Over Christmas, my motheri-in-law gave me her January 2009 edition of Fine Cooking magazine.  She told me she bought the magazine for only one recipe, the one on the back cover.  As I flipped through the pages, I saw many many recipes I wanted to try, but guess which one I tried first?  The one on the back cover.

This is the recipe on the back cover.  I was excited about the tomatoes and the type of pasta that I just had to make it right away.  After having such heavy holiday food, it was nice to eat something a bit lighter.

And you know, I don’t think I’ve even remembered to tell my mother-in-law that I made this.  I wonder if she made it yet and liked it just as much as we did!

Pasta with Roasted Cauliflower, Arugula & Prosciutto (Fine Cooking, January 2009)

Serves Four

Kosher salt
One-half medium head cauliflower, cored and cut into 3/4-inch florets (3 1/2 cups)
1 pint grape tomatoes
3 Tbs extra-virgin olive oil
Freshly ground black pepper
9 large fresh sage leaves
4 large cloves garlic, peeled
6 thin slices prosciutto (about 4 oz.)
12 oz. dried orecchiette
5 oz. baby arugula (5 lightly packed cups)
3/4 cup grated Parmigiano-Reggiano

Position a rack in the lower third of the oven and heat the oven to 425˚F. Bring a large pot of well-salted water to a boil.

Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the caulflower begins to turn golden and tender, about 15 minutes.

Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.

Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.


Penny says: Don’t let the other half of the head of cauliflower go to waste!  Use it tomorrow night at dinner.  Place it in a baking dish, cover with plastic wrap and poke holes through the top.  Steam in the microwave for 5 minutes.  Meanwhile, mix 1/2 cup mayo with a couple tablespoons of dijon mustard and a few drops of hot sauce.  Pour over cauliflower and sprinkle with shredded cheddar.  Microwave an additional 2 minutes or until cheese melts.  You can also place under a broiler if you prefer.  This is a delicious side dish!


3 Responses

  1. Looks like a great combo of flavors!

  2. This looks like a fantastic recipe! I love roasted cauliflower, but I’ve never thought of using it in pasta!

  3. I love Fine Cooking magazine. It’s the best food magazine out there.

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