Load your plate with color and layers of flavor. Bits of salty prosciutto mix perfectly with roasted cauliflower, sweet grape tomatoes and peppery arugula. Pasta night just got a little more interesting.
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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 cauliflower 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.
Finish the meal with a quick weeknight dessert: Warm Chocolate-Nut Brownies.
This is a wonderful dish....all the people who comment....that they made it...but they substituted this for that etc...they DID NOT make this recipe...you should only rate it if you followed the recipe
Serendipitously,with a package of prosciutto needing to be used, I searched on Fine Cooking and came up with this recipe first off -- and it called for the cauliflower that was languishing in my fridge, too. A little leery about the amount of sage, I heeded the reviews and added it anyway. Score! This is a lovely recipe. The only change I made was to substitute Romano cheese, because that's what I usually have on hand. I couldn't believe how quickly this recipe came together. This dish is one more reason that Fine Cooking -- both the magazine and the website -- is my favorite source for recipes. One more thing to mention: I'm usually cooking for two, and this recipe makes enough for two very generous dinners.
Very yummy and super quick! My twin five year olds gobbled it up; so did their parents. Arugula is my favorite green, and it adds a nice peppery-ness to the dish.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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