Roasted Cauliflower Linguini

By Hester

Ingredients

• 1 head cauliflower, cut into florets
• 6 Tbsp. olive oil, divided
• salt and freshly ground pepper
• 1 1/2 lbs. linguini pasta
• 1 red onion
• 4 cloves garlice, minced
• 1 1/2 cups whipping cream (35%)
• 1 cup chicken stock
• 1/4 cup parmesan cheese
• pinch nutmeg
• 1 lb. bacon, cooked crisp & crumbled
• 2 Tbsp. chopped fresh parsley
• additional parmesan cheese

Details

Servings 6

Preparation

Step 1

Preheat oven to 375F

On prepared baking sheet, toss cauliflower with 2 Tbsp. of the oil and spread out in a single layer. Season to taste with salt and pepper. Roast in preheated oven for 30 minutes, turning several times, until golden. Set aside and keep warm.

Meanwhile, in a large pot of boiling salted water, cook linguini according to package directins. Drain and toss with 2 Tbsp. of the oil. Return to the pot and keep warm.

In medium saucepan, heat the remaining oil over medium heat. Saute red onion for about 5 minutes or until starting to turn golden. Add garlic and saute for 2 minutes. Add cream, stock, parmesan and nutmeg; increaseheat to medium-high and bring to a boil. Immediately turn off heat and stir until cheese is melted and sauce is smooth. Season to taste with salt and pepper.

Add cauliflower, bacon and parsley to linguini. Pour in cream sauce and toss to coat, adding more stock if linguini appears dry. Serve sprinkled with parmesan.

Variation: Add 1 cup thawed frozen petit green peas with the garlic.