And this Pamela Anderson recipe via Fine Cooking is delicious. I've seen variations using sun-dried tomatoes instead of grape, spinach instead of arugula and ground sage instead of fresh. I love it with fresh sage.
* Exported for MasterCook 4 by Living Cookbook *
Pasta with Roasted Cauliflower, Arugula & Prosciutto
Recipe By : Pam Anderson, contributing editor
Serving Size : 4 Preparation Time:
Categories : *Favorite Main Dish
Pasta Pork
Pork Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
kosher salt1/2 medium head cauliflower, cored and cut into 3/4-inch
-- florets (3 1/2 cups) (I used 4 cups)
1 pint grape tomatoes
3 Tbs extra-virgin olive oil
freshly ground black pepper
9 large leaves fresh sage
4 large cloves garlic, peeled
6 thin slices prosciutto (about 4 oz.)
12 oz dried orecchiette (I used 8 oz)
5 oz baby arugula (5 lightly packed cups)
3/4 cup grated Parmigiano-Reggiano
1. Position a rack in the lower third of the oven and heat the oven to
425°F.
2. Bring a large pot of well-salted water to a boil.
3. Toss the cauliflower, tomatoes, oil, 3/4 teaspoon salt, and 1/2 teaspoon
pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring
once or twice, until the cauliflower begins to turn golden and tender, about
15 minutes.
4. Meanwhile, pulse the sage and garlic in a food processor until minced.
Add the prosciutto and pulse until coarsely chopped.
5. 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.
6. 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..
Recipe Author: Pam Anderson, contributing editor
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Pasta with Roasted Cauliflower, Arugula & Prosciutto
Recipe By : Pam Anderson, contributing editor
Serving Size : 4 Preparation Time:
Categories : *Favorite Main Dish
Pasta Pork
Pork Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
kosher salt1/2 medium head cauliflower, cored and cut into 3/4-inch
-- florets (3 1/2 cups) (I used 4 cups)
1 pint grape tomatoes
3 Tbs extra-virgin olive oil
freshly ground black pepper
9 large leaves fresh sage
4 large cloves garlic, peeled
6 thin slices prosciutto (about 4 oz.)
12 oz dried orecchiette (I used 8 oz)
5 oz baby arugula (5 lightly packed cups)
3/4 cup grated Parmigiano-Reggiano
1. Position a rack in the lower third of the oven and heat the oven to
425°F.
2. Bring a large pot of well-salted water to a boil.
3. Toss the cauliflower, tomatoes, oil, 3/4 teaspoon salt, and 1/2 teaspoon
pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring
once or twice, until the cauliflower begins to turn golden and tender, about
15 minutes.
4. Meanwhile, pulse the sage and garlic in a food processor until minced.
Add the prosciutto and pulse until coarsely chopped.
5. 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.
6. 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..
Recipe Author: Pam Anderson, contributing editor
- - - - - - - - - - - - - - - - - -