Roasted Cauliflower & Hazelnut Carbonara
Servings: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Adapted from BBC Good Food
Ingredients
1 cu1 large cauliflower
(about 700g), cut into small florets
1 tbsp olive oil
small bunch thyme
leaves picked
3/4c hazelnuts
roughly chopped
2c penne
1/2c parmesan
(or vegetarian alternative), grated
2 eggs
beaten
2 tbsp double cream
small pack parsley
chopped
Instructions
Step 1
Heat oven to 375F. Toss the cauliflower with the oil, thyme and seasoning, and spread out on a large baking tray. Roast for 15-30 mins until starting to soften and caramelize. Sprinkle the hazelnuts over the cauliflower and cook for another 5 mins until the nuts are lightly toasted and the cauliflower cooked through. Meanwhile, cook the pasta following pack instructions.
Step 2
Drain the pasta, reserving the cooking water, then return to the pan. Take the baking tray out of the oven and add the cauliflower and hazelnuts to the pasta, then stir in the Parmesan, egg, cream, parsley and 1 tbsp of cooking water. The heat from the pasta should be enough to just cook the egg without scrambling it. If the sauce is too thick, add a splash more cooking water. Taste test the seasoning, adjust, and serve.
