Spicy Whole-Wheat Pasta with Roasted Cauliflower, Brown Butter and Garlic
Serves: 4
  • 12 ounces whole-wheat spaghetti
  • 1 medium head cauliflower cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon salt + more to taste
  • ¼ teaspoon red pepper flakes + more to taste
  • 6 tablespoons butter
  • 5 garlic cloves, thinly sliced
  • 1//2 cup pine nuts
  1. Turn the oven to broil.
  2. Toss the cauliflower with olive oil, 1 teaspoon salt and ¼ teaspoon red pepper flakes. Roast until slightly charred, about 15 minutes.
  3. Cook pasta in a large pot of salted water until just under aldente. Reserve 1 cup of starchy water. Drain and set aside.
  4. In the same pot you cooked the pasta in, melt the butter over a medium-high heat. Cook until butter begins to brown, swirling pan as it browns. Once the butter becomes a chestnut brown and smells nutty, turn the heat off and throw in garlic and pine nuts, cook until toasted, about 1 minute. Be sure to not burn. Immediately toss in spaghetti.
  5. Turn the heat back on low. Add in parmesan cheese and toss. Add in cauliflower. Add enough starchy liquid to form a sauce. Season with salt, pepper and red pepper flakes.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/spicy-whole-wheat-pasta-roasted-cauliflower-brown-butter-garlic/