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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
- 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)
- Preheat oven to 450 degrees.
- Toss cauliflower with olive oil, salt and pepper.
- Spread onto a rimmed baking sheet and roast, tossing occasionally until browned and just tender, about 15 minutes.
- 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.
- 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.
- 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.
- Bake the cauliflower, covered with foil for 20 minutes.
- Remove foil, sprinkle 1/4 cup of the Pecorino Romano cheese and the chopped walnuts on top and bake, uncovered, another 10 minutes.
- Remove cauliflower and set aside.
- Pour cream into a large saucepan and heat til it begins to thicken.
- Add cooked pasta to sauce. Mix til coated. Place in pasta bowl and top with cauliflower mixture.
- Garnish with the remaining 1/4 cup cheese and sage leaves.
- This recipe was entered in the contest for Your Best Walnuts & Sage