Tender, roasted cauliflower florets tossed with whole wheat spaghetti, crispy strips of prosciutto, fresh herbs, and a super simple shallot-white wine sauce. My Spaghetti with Roasted Cauliflower & Crispy Prosciutto is a lovely pasta that is irresistibly tasty and full of fall flavors.
(To view this recipe, click on the blue title of the blog post above*)
Spaghetti with Roasted Cauliflower & Crispy Prosciutto
Ingredients:
- 1 lb. whole wheat spaghetti
- Extra virgin olive oil
- Salt & pepper
- 1 head of cauliflower, cut into individual florets
- 2 oz. thinly sliced prosciutto, cut into strips
- 2 Tablespoons unsalted butter
- 1 teaspoon anchovy paste
- Crushed red pepper flakes
- 3 shallots, peeled and thinly sliced
- 1 clove of garlic, minced
- ½ cup dry white wine
- Fresh basil and fresh Italian parsley
- Parmesan cheese, grated
Directions:
- Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper; one for the cauliflower and the other, the sliced prosciutto. Place the florets in a single layer on one baking sheet and the prosciutto strips on the other. Drizzle olive oil over the florets and season them with a pinch of salt and pepper.
- Roast the cauliflower for 25 minutes, turning once, until they are tender and lightly caramelized. Roast the prosciutto strips for 18-20 minutes, or until crispy and browned.
- In the meantime, bring a large pot of salted water to a boil. Drop in the spaghetti and cook according to the package directions—about 10-12 minutes, or until al dente. Drain and place in a large mixing bowl.
- To make the sauce, place 1 Tablespoon of olive oil, the butter, the anchovy paste, and a pinch of crushed red pepper flakes in a straight-sided saute pan. Heat over medium heat until the butter is melted. Add in the shallots and garlic and cook, stirring often, for 5-7 minutes or until the shallots are tender. Add in the white wine, season the sauce with ½ teaspoon salt and ¼ teaspoon of black pepper, and cook over low heat for 10-12 minutes. Toss the roasted cauliflower and the white wine sauce with the cooked pasta. Top each plate of pasta with fresh herbs, the crispy prosciutto and a grating of cheese.
Tagged: basil, cauliflower, crispy prosciutto, Parmesan cheese, parsley, pasta. fall, prosciutto, roasted cauliflower, shallots, spaghetti, white wine, whole wheat pasta
Leave a Reply