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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?