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
large caulifower, trimmed and cut into large florets
Freshly ground black pepper
garlic cloves, peeled and smashed
Fresh sage leaves, chopped fine plus a few whole leaves for garnish
1 and 1/2 teaspoons
Freshly gound black pepper
Freshly grated nutmeg
Toasted walnuts, chopped
Freshly grated Pecorino Romano cheese
cellentani pasta, cooked al dente (or pasta of your choosing)
In This Recipe
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.