Winter

Pasta with Roasted Cauliflower, Sage and Walnut Sauce

by:
December 30, 2011
0
0 Ratings
Pasta with Roasted Cauliflower, Sage and Walnut Sauce
  • Serves 6
Author Notes

My inspiration for this sauce comes from a recipe I've made for a Potato and Sage Gratin from the Festive Occasions Cookbook by Chuck Williams and Joyce Goldstein. I combined this sauce which is flavored with garlic, sage, and nutmeg with roasted caulifower, toasted walnuts and Pecorino Romano cheese and turned it into a yummy pasta dish. But, it's good enough to stand alone as a side dish if you're not in the mood for pasta! —dinner at sheila's

What You'll Need
Ingredients
  • 1 large caulifower, trimmed and cut into large florets
  • 1/4 cup olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 cup Whole milk
  • 2 cups heavy cream
  • 5-6 garlic cloves, peeled and smashed
  • 8 Fresh sage leaves, chopped fine plus a few whole leaves for garnish
  • 1 and 1/2 teaspoons Kosher salt
  • 1 teaspoon Freshly gound black pepper
  • 1/4 teaspoon Freshly grated nutmeg
  • 1/2 cup Toasted walnuts, chopped
  • 1/2 cup Freshly grated Pecorino Romano cheese
  • 3/4 pound cellentani pasta, cooked al dente (or pasta of your choosing)
Directions
  1. Preheat oven to 450 degrees.
  2. Toss cauliflower with olive oil, salt and pepper.
  3. Spread onto a rimmed baking sheet and roast, tossing occasionally until browned and just tender, about 15 minutes.
  4. While cauliflower is roasting, bring the milk, cream, garlic and sage to a boil in a saucepan. Lower the heat and simmer for 15-20 minutes. Season with salt, pepper and nutmeg.
  5. When the cauliflower is done, remove it from the oven and reduce oven temperature to 375 degrees. Put the cauliflower in a baking dish, scraping up any browned bits.
  6. Pour the cream mixture over, cover with foil and let sit for 10 minutes while you toast the walnuts in a dry skillet on top of the stove on low heat. When cool, coarsely chop the walnuts.
  7. Bake the cauliflower, covered with foil for 20 minutes.
  8. Remove foil, sprinkle 1/4 cup of the Pecorino Romano cheese and the chopped walnuts on top and bake, uncovered, another 10 minutes.
  9. Remove cauliflower and set aside.
  10. Pour cream into a large saucepan and heat til it begins to thicken.
  11. Add cooked pasta to sauce. Mix til coated. Place in pasta bowl and top with cauliflower mixture.
  12. Garnish with the remaining 1/4 cup cheese and sage leaves.
Tags:
Contest Entries

See what other Food52ers are saying.

Popular on Food52

0 Reviews