Collezione Penne with Spicy Roasted Cauliflower, Pecorino, and Basil2019-10-03
Riced cauliflower is a great way to maximize utilization of the popular but humble brassica. Here it’s roasted for flavor depth, then simmered in a mixture of vegetable stock and Calabrian chili oil. This simple but flavorful, hearty pasta dish can be fully vegan if you swap in a vegan cheese or omit it.
Preheat oven to 400°F.
In a food processor, grate cauliflower until the size of small florets or riced. Toss cauliflower with olive oil, season with salt and pepper, then roast in oven for 5-7 minutes or until browned.
Bring a pot of water to boil. Meanwhile, in a large skillet over medium/high heat, add vegetable broth and Calabrian oil; bring to a simmer and add cauliflower.
Cook pasta according to the directions, drain, and toss the pasta with the sauce.
Remove from the heat; toss with cheese and garnish with micro basil.
- 4 pkgs Barilla® Collezione Penne
- 12 cups riced cauliflower
- ¾ cup extra virgin olive oil
- ½ gal vegetable broth
- 2 cups pecorino romano cheese, grated
- 3 tbsp, or to taste, Calabrian chili oil
- 2 cups micro basil
- salt and black pepper, to taste
Chef Recommended Cuts
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Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries
Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.