First published in Wish October 2008
FOOD >> RECIPE
Roasted Cauliflower & Pancetta Parpadelle
The subtle taste of baked cauliflower is complemented by the bold flavour of pancetta
Ingredients (Serves 6)
|1||head cauliflower, cut into small florets|
|¼ tsp||chili flakes|
|12 slices||pancetta, cut into thin strips|
|½ cup||extra-virgin olive oil|
|2||cloves garlic, thinly sliced|
|500g||parpadelle or other ribbon pasta|
|¼ cup||chopped fresh parsley|
|Parmesan, for grating|
- Preheat oven to 450°F. Bring a large pot of salted water to a boil. Line a sheet pan with parchment paper and set aside.
- In a bowl, toss cauliflower, chili flakes and pancetta with ¼ cup oil. Season with salt and pepper, transfer to sheet pan and bake 15 minutes. Stir in garlic and panko, and continue to bake until cauliflower is tender and panko is golden.
- Cook pasta until al dente. Strain and return pasta to pot, toss with parsley and remaining oil, and season with salt and pepper. To serve, divide noodles in warmed bowls, top with roasted cauliflower and garnish with grated Parmesan.
Nutrients per serving: 633 calories, 30 g fat, 19 g protein, 76 g carbs, 4 g fibre.