Food, Glorious Food

Finally, a post that has nothing to do with riding your bike in the winter!

A few weeks ago, Jon and I devoured an entire recipe of Roasted Cauliflower in one sitting (that is pancetta, not cauliflower, pictured at left). Cooking the cauliflower in an oven at high heat caramelizes the sugars (yes, cauliflower has natural sugars!) and makes it taste candied. Ever since then, I have been literally fantasizing about eating roasted cauliflower again. So it was this past Friday afternoon, instead of doing the company's work, that I was busily figuring out what to make for dinner that could accommodate roasted cauliflower.

A search on my favorite recipe repository for Gourmet and Bon Apetit magazines--Epicurious--pulled up this recipe for Whole Wheat Linguine with Cauliflower, Pancetta, and Parmesan. I modified the recipe based partly on other readers' comments and partly on my own hankerings. I initially was going to omit the pork (pancetta) and replace it with arugula but in the end I used both. Here is my version of the recipe. Note: this could easily become a vegetarian recipe by omitting the pancetta and replacing the chicken broth with vegetable broth.

Fettucine with Roasted Cauliflower, Pancetta, Arugula, and Two Cheeses

1 recipe Roasted Cauliflower

1 cup panko bread crumbs
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1/4 lb thinly sliced pancetta
4 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes
1 cups reduced-sodium chicken broth
1 lb fresh fettucine pasta
4 cups fresh greens such as arugula, chopped chard, or spinach
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving
4 ounces fresh goat cheese
1/3 cup chopped fresh flat-leaf parsley

Prepare cauliflower according to recipe directions. While cauliflower is cooking, fry pancetta in non-stick pan until crisp. Remove to drain on paper towel lined plate. Do not wash pan. To the pan, add 1 tablespoon olive oil. When hot, add panko bread crumbs and salt. Cook over medium heat, stirring often, until golden brown. Transfer to a small plate or bowl to cool.

Cook pasta until al dente, drain.

Meanwhile, heat remaining 1 tablespoon of olive oil in the pan. When hot, add garlic and red pepper flakes and saute on moderately high heat for a few minutes. Add broth, continue to cook for several minutes. Add greens and stir until wilted.

Combine all ingredients in a large serving bowl, placing pancetta on top. Serves 6 - 8.


P.S. I have no idea why this picture turned out so yellow, my apologies.