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Pasta with Roasted Cauliflower, Arugula & Prosciutto

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Serves 4

  • by Pamela Anderson from Fine Cooking
    Issue 96

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.

  • Kosher salt
  • One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
  • 1 pint grape tomatoes
  • 3 Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • 9 large fresh sage leaves
  • 4 large cloves garlic, peeled
  • 6 thin slices prosciutto (about 4 oz.)
  • 12 oz. dried orecchiette
  • 5 oz. baby arugula (5 lightly packed cups)
  • 3/4 cup grated Parmigiano-Reggiano

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.

Serving Suggestions

Finish the meal with a quick weeknight dessert: Warm Chocolate-Nut Brownies.

nutrition information (per serving):
Calories (kcal): 530; Fat (g): 16; Fat Calories (kcal): 150; Saturated Fat (g): 3.5; Protein (g): 23; Monounsaturated Fat (g): 8; Carbohydrates (g): 73; Polyunsaturated Fat (g): 2; Sodium (mg): 1100; Cholesterol (mg): 20; Fiber (g): 7;

Photo: Scott Phillips

This was wonderful! I subbed a couple things because I used what was available. I used ham instead of pancetta and goat cheese instead of Parmesan. My husband, two boys (6&3) and I really enjoyed the meal, I will make again!

Would give this 3.75 if I could. Good, not great. Satisfying and ok. mostly non-meat alternative when you want to get away from meat. Leftovers tomorrow may reveal different spin...will let you know....ok, so next day, was even less impressed. Have lowered rating, it remains in the fridge uneaten.

Easy, healthy weeknight meal. The arugula was the prominent flavor. We liked this, didn't love it.

This was so good. I too was worried about the amount of sage but in the finished recipe it was subtle. The only change that I made was by accident. When I went to add the prosciutto I discovered that I only had pancetta. I added the pancetta to the garlic sage mixture and then sautéed the mixture on the stove for about five minutes to cook the pancetta until it was mostly cooked. I then added the meat, garlic and sage mixture to the cauliflower in the oven to finish cooking. This was any easy recipe to pull together with terrific results. My whole family loved it!

I used farfalle and doubled the cauliflower, increasing the sage, prosciutto, and garlic a little, too--it was delicious.

cooked this tonight. such a simple recipe - and a great combination of ingredients! will definetly cook again

A favorite with the whole family - good way to slip cauliflower to the little ones. I've used spinach instead of arugula with good results and have left prosciutto out for my vegetarian. It's still good without prosciutto, but the rest of us prefer that extra layer of flavor.

Easy to prepare weeknight meal. I used spinach in place of arugula because it was handy. Enjoyed by the whole family.

Deeeelicious. I cut the recipe in half because I was just interested in testing the recipe but I'll definitely be making this again! I accidentally forgot to reserve pasta water, so I just used a smidgen of hot tap water to give it some moisture and it seemed to work out just fine. Also, no food processor currently so I just chopped and chopped and chopped, I also rough chopped the spinach just for my personal preference.. turned out great! Lots of flavor, though careful not to add much or any salt when seasoning the cauliflower, prosciutto definitely does the salting for you

This recipe is a perfect example of layering flavors and texture. The sweet grape tomatoes paired with the salty prosciutto and the peppery arugula is a mouthful of heaven. Then you've got the al dente pasta, melting tomatoes, slight crunch of the cauliflower, bits of proscuitto, and the slightly wilted arugula. The flavors of the garlic, sage, and parm reg are just right -- I was concerned about the amount of sage, too, but it's not overpowering in the least. Very pleasant. We managed to get 6 generous servings over two meals but I also served broccoli with it one night and a salad the next.

This pasta was pretty good, but could have had more flavor.

This was a real surprise - yum. As I was making it I got nervous about the sage but once it's ground up with the prosciutto and garlic it just blends really well with the roasted cauliflower. I had some baby arugula and some wild spikey arugula and I don't recommend the wild, the stems are too rigid for this recipe. The baby arugula just gave it a nice color and peppery flavor and wilted perfectly. My husband couldn't get enough of this dish I will definitely be making it again. I don't think some people would even figure out there is cauliflower in this! It looks even better than the picture.

This is one of my new favorite pasta dishes. It is so easy to make and packed with flavor. The only thing I recommend is watching the amount of salt you add to the roasting vegetables because the pancetta adds a lot of saltiness on its own.

This is a simple, yet delicious, recipe. I used a whole cauliflower because we love it roasted. Be sure to add lots of freshly ground black pepper just before serving.

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