Roasted Cauliflower Fettuccine Recipe

Name: Roasted Cauliflower Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, cut into florets; 3 tablespoons water; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 1/2 teaspoons olive oil, divided; 8 ounces uncooked fettuccine; 1 1/2 ounces pancetta or cured bacon, finely chopped; 1 1/2 teaspoons grated lemon rind; 1 tablespoon fresh lemon juice; 2 teaspoons chopped fresh thyme; 1 1/2 teaspoons minced fresh garlic; 2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Servings: persons

1 head cauliflower, cut into florets
3 tablespoons water
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 1/2 teaspoons olive oil, divided
8 ounces uncooked fettuccine
1 1/2 ounces pancetta or cured bacon, finely chopped
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh thyme
1 1/2 teaspoons minced fresh garlic
2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

1
Preheat oven to 400u00b0.
2
Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss. Arrange mixture on a baking sheet; bake at 400u00b0 for 40 minutes or until cauliflower is tender and golden, stirring twice. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
3
Heat a large skillet over medium heat. Add pancetta to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove pancetta; set aside. Add remaining 2 1/2 teaspoons oil to drippings in pan. Add 1/2 cup reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until emulsified, stirring constantly with a whisk. Add rind, juice, thyme, and garlic to pan. Add pasta; toss. Remove from heat. Add cauliflower and pancetta; toss. Top with cheese. Serve immediately.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head cauliflower, cut into florets, 3 tablespoons water, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and more.

Yes, Roasted Cauliflower Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Cauliflower Fettuccine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions