March 17, 2015

Creamy Roasted Cauliflower Carbonara

Cauliflower has always been that one vegetable. The one everyone avoids on the veggie tray. The one everyone thinks is pointless to eat. But cauliflower cooked, better yet roasted? That's a whole other story. It transforms from a crumbly, bland mess to a soft, flavorful side dish.
And carbonara? It's one of my favorite pasta dishes. I don't think I've actually had "authentic" carbonara, which is just eggs and Parmesan, but this recipe is one of my favorites. Why not add some half and half to make it a truly creamy dish?

I really just can't believe how well the cauliflower complemented the carbonara. I also can't why either, but it was delicious just the same. And I want more. And I think you'll love it. Even if you aren't a big cauliflower fan.

I promise.

Creamy Roasted Cauliflower Carbonara
Adapted from How Sweet It is and Our Life in the Kitchen
6 slices thick-cut bacon, cooked and chopped
1 large head cauliflower, chopped
2 Tbsp. olive oil
1 tsp. black pepper, divided
8 oz. fettuccine
1 tsp. minced garlic
2 eggs
3/4 cup half & half
1/2 cup grated Parmesan

1. Preheat the oven to 425 degrees F. Place the chopped cauliflower on a baking sheet. Toss olive oil with cauliflower and sprinkle with 1/2 tsp. pepper.
2. Roast for 20 to 25 minutes, tossing occasionally, until the cauliflower is charred and golden. While the cauliflower is roasting, boil the water for the fettuccine and cook it according to box directions.
3. Whisk together the garlic, eggs, half & half, cheese and 1/2 tsp. black pepper.
4. As soon as the pasta is done, drain it and add it to back to its pot. Pour the half & half mixture over the top and cook, tossing it all together over low heat. {Make sure the eggs get cooked, but not overcooked. The sauce will be done once it thickens.}

5. Add the bacon, cauliflower and stir together just until it’s mixed. Serve with additional Parmesan on the side and enjoy!

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