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Pasta with Roasted Cauliflower, Arugula & Prosciutto

Scott Phillips

Servings: 4

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

Nutritional Information

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


  • 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.


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Reviews (22 reviews)

  • metaeuphoric | 03/03/2021

    I don’t get the fuss. Made it because it was on the list of the greatest fine cooking recipes of all time (#5). Wow, were we disappointed. It’s not inedible or anything, but it’s a very strange flavor profile and the meat paste you make to provide the main flavors for the recipe is not appealing. If you want something familiar and comforting and great, I’d recommend skipping this one.

  • RobynRene | 01/16/2016

    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

  • User avater
    bakesalot | 09/13/2015

    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.

  • MML | 06/02/2014

    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.

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