Roasted Cauliflower Capellini
- 1 head cauliflower (about 3 pounds)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons lemon pepper
- Sea salt and freshly ground pepper
- 1 teaspoon freshly grated nutmeg
- ½ pound whole grain or brown rice capellini or spaghetti
- 3 tablespoons unsalted butter
- 2 tablespoons white balsamic vinegar
- Handful of fresh basil leaves, cut into thin slivers
- ½ cup chopped toasted hazelnuts
- Shaved Pecorino, for garnish (optional)
Instructions:
You could serve this with some roasted chicken, perhaps put a poached egg on top, or stir in some cooked chickpeas for a bit of extra protein.
- Preheat the oven to 425°F.
- Bring a large pot of salted water to a boil over high heat for the capellini. Meanwhile, cut the cauliflower into 1- inch florets, discarding the thick middle stem. Spread the florets on a rimmed baking sheet and toss with the olive oil, making sure each piece is coated. Sprinkle with the lemon pepper, ½ teaspoon of salt, and the nutmeg and toss again. Roast, gently stirring about halfway through the cooking time, until there are lots of brown caramelized spots, 25 to 30 minutes.
- Cook the capellini according to the package instructions. Meanwhile, in a large sauté pan over medium heat, warm the butter and swirl it around the pan until it starts to bubble and just begins to smell toasty, about 2 minutes. Turn off the heat. Drain the pasta, reserving a bit of the water. To the pan with the browned butter, add the capellini, a splash of the pasta water, the balsamic vinegar, basil, half of both the cauliflower and the hazelnuts, and a pinch or two of salt and toss everything to combine. Divide the capellini among four bowls and top each serving with a portion of the remaining cauliflower and hazelnuts and a few grinds of pepper. Garnish with some shaved Pecorino and serve immediately.