Spicy Roasted Cauliflower Pasta with Broccoli Rabe, Parmesan and Pistachios
Cauliflower sometimes gets a bad reputation. One reserved for those boring, mild dishes. The low carbohydrate phase has helped its reputation a little bit. And now I am getting it to a new level of intrigue and spice with this dish. Spicy Roasted Cauliflower Pasta with Parmesan and Pistachios is one for the cauliflower lovers.
My Spicy Cauliflower Story
Inspired by the pre-vacation fridge cleaning endeavors, I found a perfect large head of cauliflower. I broke this up into gorgeous florets. I tossed this into my air-fryer basket spaying liberally with olive oil. It gets roasted until it turns into a gorgeous golden color with specs of char. Dark caramel golden, just bordering into black but stopping a tiny bit short. You know that color?
The rest of the dish somehow makes itself happily in the instant pot. 15 minutes flat. And then there is dinner. The cauliflower is the star of the show. It is important to roast it to a nice crisp texture.
More About this Dinner
Comforting and luscious dinner. With enough richness to feel indulgent and enough vegetable to feel good about the dinner. I cooked and savored this dish with a promise to blog over our vacation. There was just too much action, so, no blogging was done.
And now, we are on the cusp of Labor day. The unofficial end of summer. The house is just about getting into major action. I personally love fall, so, while I wistfully observe the change in pace, I enjoy the crisp welcome for Fall in the air.
Just the right king of inspiration to resurrect my night walking routine. Yes, it will mean less time for saving and cooking recipes. This vacation was an active one. And I felt really good at the end of every day. I want to preserve that well-earned end of the day feeling. For now, here is my recipe for cauliflower pasta.
Pistachio is not a common nut in our household, but here is a beet and pistachio salad.
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A luscious and easy to make vegetarian pasta that a balance of indulgent and healthy.
Ingredients
- 1 medium sized head of cauliflower, cut into florets (about 1 and ½ pounds)
- 4 tablespoons olive oil divided
- 4 cloves of garlic, minced
- 1 and ½ cups chopped broccoli rabe
- 1 tablespoon crushed red pepper flakes, plus more or less to taste
- 8 ounces thick spaghetti
- 1 and ½ teaspoons salt or to taste
- ½ cup half and half
- 1 and ½ ounces parmesan cheese (3/4 cup) grated
- 3 tablespoons pistachios, chopped
- Fresh basil to finish
Instructions
- Pre-heat the oven to 450 degrees, place the cauliflower on a sheet pan. Drizzle with 1 tablespoon olive oil. Roast for about 20 minutes. This can be done in an air fryer if desired. The cauliflower should be well roasted and tender.
- Turn the instant pot onto sauté mode. Add in 1 tablespoon olive oil and half the garlic, when the garlic turn golden add in the broccoli rabe. Cook until just wilted. Remove from the instant pot.
- Add in the remaining olive oil and garlic. Cook for a minute.
- Add in the crushed red pepper flakes and the spaghetti. Add in 1 cup of water and the salt and set to cook on high pressure for 2 minutes.
- Release the pressure after 3 minutes. Stir well to mix in the pasta.
- Turn on the sauté mode. Mix in the half and half and the broccoli rabe and the roasted cauliflower.
- Turn off the sauté mode and let this rest for 2 to 3 minutes to allow the sauce to thicken.
- Stir in the parmesan.
- Serve in bowls garnished with the pistachios and basil.
linda glass
don’t care for broccoli rabe, what can I sub for it, thank you
rinkub@aol.com
Hi Linda, Kale or even just spinach would work.