Name: Pasta With Roasted Cauliflower, Garlic, and Walnuts for Two
Total time: 1 h 15 min
Ingredients: 1 head garlic, outer papery skins removed and top quarter of head cut off and discarded; ½ teaspoon plus 3 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice, plus extra for seasoning; ⅛ teaspoon red pepper flakes; ½ head cauliflower (1 pound), cored and cut into 1-inch florets; Salt and pepper; ⅛ teaspoon sugar; 6 ounces (2 cups) campanelle; ¼ cup grated Parmesan cheese, plus extra for serving; 2 teaspoons minced fresh parsley; 2 tablespoons chopped walnuts, toasted

Why This Recipe Works

Cutting the cauliflower into small pieces and sprinkling it with sugar maximized caramelization, and cooking it on a preheated baking sheet significantly reduced the roasting time. Roasted garlic turned out to be a key ingredient in our sauce; mashed with a little extra-virgin olive oil and lemon juice, it created a creamy puree with an earthy sweetness. Parsley, toasted walnuts, and Parmesan provided additional layers of flavor.

Before You Begin

Other pasta shapes can be substituted for the campanelle; however, their cup measurements may vary. Note that the garlic will still be in the oven when you add the cauliflower to the hot baking sheet.

Instructions

Adjust oven racks to middle and lower-middle positions and heat oven to 500 degrees. Place garlic head, cut side up, in center of 12-inch square of aluminum foil. Drizzle ½ teaspoon oil over garlic and wrap securely. Place packet on lower rack and place rimmed baking sheet on upper rack. Roast garlic for 35 minutes. Transfer packet to cutting board, let cool for 10 minutes, then unwrap garlic. Gently squeeze to remove cloves from skin, transfer cloves to small bowl, and mash smooth with fork. Stir in lemon juice and pepper flakes, then slowly whisk in 2 tablespoons oil.

While garlic roasts, toss cauliflower, remaining 1 tablespoon oil, ½ teaspoon salt, ⅛ teaspoon pepper, and sugar together in large bowl. Working quickly, carefully arrange cauliflower in single layer on hot baking sheet. Roast cauliflower until well browned and tender, 10 to 15 minutes, stirring halfway through roasting. Transfer cauliflower to cutting board, let cool slightly, and chop into ½-inch pieces.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add garlic mixture, chopped cauliflower, 2 tablespoons reserved cooking water, Parmesan, and parsley and toss to combine. Adjust consistency with remaining reserved cooking water as needed and season with salt, pepper, and extra lemon juice to taste. Sprinkle individual portions with walnuts. Serve, passing extra Parmesan separately.