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kosher salt cauliflower grape tomatoes olive oil fresh ground black pepper sage garlic orecchiette arugula parmigiano-reggiano cheese
Viewed: 31 - Published at: a year agoIngredients
- kosher salt
- 12 head cauliflower, cored and cut into 3/4-inch florets (3 1/2 cups)
- 1 pint grape tomatoes
- 3 tablespoons olive oil
- fresh ground black pepper
- 9 large fresh sage leaves
- 4 large garlic cloves, peeled
- 6 thin slices prosciutto (about 4 oz)
- 12 ounces orecchiette
- 5 ounces baby arugula (5 light packed cups)
- 34 cup parmigiano-reggiano cheese (grated)
Method
- Position rack in the lower third of the oven and heat the oven to 425.
- Bring a large pot of well-salted water to a boil.
- Toss the cauliflower, tomatoes oil, 3/4 tsp salt, and 1/2 teaspoons pepper on a rimmed backing sheet; spread in a single layer.
- Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.
- Meanwhile, pulse the sage and garlic in a food processor until minced.
- Add the prosciutto and pulse until coarsely chopped.
- Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5-7 minutes.
- Boil the orecchiete until al dente, 9-10 minutes.
- Reserve 1 cup pasta-cooking water.
- Drain the pasta and return it to the pot.
- Stir in the roasted cauliflower mixture, arugula, cheese and enough pasta water to moisten.
- Season with salt and pepper.
