Ingredients

The following ingredients have 5 Servings
  • 2 heads cauliflower
  • cut into florets
  • Olive oil spray or extra-virgin olive oil (EVOO)
  • for drizzling
  • 3 tablespoons Za'atar spice blend
  • store-bought or see recipe below
  • Salt and white pepper or finely ground black pepper
  • 1 cup milk or low-fat milk
  • 2 tablespoons butter
  • 2 large cloves garlic
  • crushed
  • A little freshly grated nutmeg
  • to taste (1/16 to ⅛ teaspoon)
  • 1 cup grated Parmigiano-Reggiano cheese
  • 12-16 ounces fettuccine
  • ¼ cup ground sumac
  • 3 tablespoons toasted sesame seeds
  • 3 tablespoons za'atar leaves (optional)
  • 3 tablespoons dried dill
  • 3 tablespoons dried parsley
  • 2 tablespoons dried marjoram or oregano
  • 2 tablespoons granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander

Instruction

  • Preheat oven to 425˚F with rack at center
  • Bring a large pot of water to a boil, 5-6 quarts
  • Place 1 head of cauliflower florets, 2-3 cups, in a bowl and toss with EVOO and za’atar, salt and pepper
  • Scatter on large, parchment-lined baking sheet
  • Roast until tender and browned at edges, 25 minutes
  • Salt boiling water and cook remaining head of florets, 10-12 minutes, until fork-tender and remove the cauliflower with a spider to transfer to a high-power blender or food processor
  • Meanwhile, heat milk, butter and crushed garlic, seasoning the milk with salt, pepper and nutmeg
  • Add hot milk to blender or processor
  • Add cheese to cauliflower and hot milk, then puree sauce until very smooth
  • Taste to adjust seasonings
  • Cook fettuccine 1 minute less than package directions in the boiling, salted water, reserving ½ cup starchy water before draining
  • Toss pasta with sauce and, if necessary, a splash of pasta cooking water
  • Serve pasta in large bowl or individual shallow bowls topped with za’atar-roasted florets