Ingredients
The following ingredients have 5 Servings
- 1 cup white wine
- 1 1/2 cups chicken or vegetable stock
- 1/4 cup EVOO – Extra Virgin Olive Oil
- plus additional for drizzling
- 1 tablespoon kosher salt
- Juice of 1 lemon
- 3 tablespoons butter
- 1 tablespoon crushed red pepper flakes
- 2 fresh bay leaves
- 1 medium head cauliflower
- leaves removed and the stem cut out
- Freshly grated nutmeg
- 1 pound dried bucatini or spaghetti or 12 ounces fresh egg tagliatelle
- 6 tablespoons butter
- divided
- 2 to 3 cloves garlic
- finely chopped or grated
- 1 rounded tablespoon coarsely ground black pepper
- 1 3/4 cup freshly grated Pecorino Romano
Instruction
- Preheat oven to 475°F
- In a Dutch oven, add wine, stock, 1/4 cup EVOO, salt, lemon juice, butter, chili flakes and bay leaves in a pot, and bring to a boil
- Add the whole cauliflower and partially cover; reduce heat a bit and cook 15 minutes to soften
- Remove the cauliflower with a spider or 2 spatulas to a rimmed baking sheet
- Place cauliflower in center rack of oven and roast for about 30 minutes until deeply golden in color
- Drizzle with more EVOO and season with flaky sea salt
- Bring a large pot of water to a boil for the pasta
- Salt the water, add the pasta and cook, stirring occasionally, until al dente
- Reserve 1 cup starchy cooking water; drain
- In a large skillet, melt 3 tablespoons butter over medium-low heat
- Add the garlic and black pepper, and swirl for 1 minute
- Add the reserved cup pasta water; simmer
- Add the remaining 3 tablespoons of butter and the pasta; remove from the heat
- Toss, adding the cheese a few handfuls at a time, until a sauce forms and coats the pasta evenly
- Add the roasted cauliflower and season to taste
- Serve in shallow bowls
