Roasted Cauliflower Fettuccine

Definitely a winner!  The recipe recommends fresh cauliflower, but it turned out great with a bag of frozen cauliflower, saving time, effort, and money.  You could probably substitute the bacon for pre-cooked, real bacon bits, and save even more time.  This recipe is light and flavorful, and perfect for a weeknight dinner, or a special occasion.

  • 1 head cauliflower, cut into florets  1 bag frozen cauliflower
  • 3 T water
  • 1/4 t kosher salt
  • 1/4 t black pepper
  • 4 1/2 t olive oil, divided
  • 8 ounces uncooked fettuccine
  • 1 1/2 ounces pancetta or cured bacon, finely chopped
  • 1 1/2 t grated lemon rind
  • 1 T fresh lemon juice
  • 2 teaspoons chopped fresh thyme 1 t thyme
  • 1 1/2 t minced fresh garlic
  • 2 ounces grated Parmesan cheese


1. Preheat oven to 400°.

2. Combine first 4 ingredients; drizzle with 2 teaspoons olive oil. Toss. Arrange mixture on a baking sheet; bake at 400° for 40 minutes or until cauliflower is tender and golden, stirring twice.*

3.  Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

4. Heat a large skillet over medium heat. Add pancetta bacon to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove pancetta bacon; set aside. Add remaining 2 1/2 teaspoons oil to drippings in pan. Add 1/2 cup reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until emulsified, stirring constantly with a whisk. Add rind, juice, thyme, and garlic to pan. Add pasta; toss. Remove from heat. Add cauliflower and pancetta bacon; toss. Top with cheese. Serve immediately.

*Since I used frozen cauliflower, it cooked much more quickly.  If you use frozen, check after 25 minutes.

Recipe from Cooking Light.


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