Collezione Penne with Spicy Roasted Cauliflower, Pecorino, and Basil

2019-10-03
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

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.

Instructions

Step 1

Preheat oven to 400°F.

Step 2

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.

Step 3

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.

Step 4

Cook pasta according to the directions, drain, and toss the pasta with the sauce.

Step 5

Remove from the heat; toss with cheese and garnish with micro basil.

Ingredients

  • 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
Recipe Type:

Leave a Reply

Your email address will not be published. Required fields are marked *

Chef Recommended Cuts
Related Recipes:
  • Barilla® Chickpea Rotini with Arugula, Sweet Tomatoes, Wheat Berries, Red Quinoa, Farro, Creamy Cilantro Ginger Dressing, and Crunchy Wild Rice

  • Barilla® Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint

  • Lamb Ragout with Berbere

  • 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

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 222g
Servings Per Container

Amount Per Serving
Calories 410
Calories from Fat 126
% Daily Value*
Total Fat 14gg
22%
Saturated Fat 3gg
15%
Trans Fat 0gg
Cholesterol 15mgmg
5%
Sodium 410mgmg
17%
Total Carbohydrate 60gg
20%
Dietary Fiber 1gg
4%
Sugars 3gg
Protein 15gg
30%

Vitamin A %
Vitamin C %
Calcium 164mg%
Iron 3mg%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
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.