Roasting cauliflower teases out its sweetness and flavor. Toss it with fresh bucatini pasta and parmesan cheese plus a splash of the pasta water for a quick sauce. Toasted panko adds texture and a squeeze of lemon completes the dish.
Contains: milk, wheat.
What You Get
Grated Parmesan cheese
What You'll Need
Chile flakes (optional)
Preheat the oven to 450°F. Line a sheet pan with foil. Bring a pot of salted water to a boil. Core and cut the cauliflower into florets until you have 3 cups, reserving the rest for another use. In a large bowl, whisk together 2 tablespoons olive oil and 1 tablespoon vinegar, 1 teaspoon of the smoked paprika, and a pinch of cayenne, if you want a little heat. Add the cauliflower and toss to coat. Arrange on the prepared pan and season with salt and pepper.
Transfer the pan to the oven and roast until the cauliflower is tender and beginning to brown, about 30 minutes. Once out of the oven, add a squeeze of lemon. Set aside.
Meanwhile, pour 1 cup of the panko in a bowl, drizzle with 1 tablespoon olive oil, season with salt, and stir to coat. In a frying pan over medium-high heat, toast the panko until lightly golden, 3 to 5 minutes. Transfer to a plate and set aside.
When the water is boiling, add the bucatini and cook until al dente, about 3 minutes or according to package directions. Reserve ½ cup of the pasta water and drain the pasta in colander.
Combine the bucatini and the roasted cauliflower in the pot off the heat, along with the reserved pasta water and half of the parmesan, and toss to coat. Season with salt and a pinch of chile flakes, if you want some heat. Pile the bucatini and cauliflower into bowls and sprinkle with the crispy crumbs and the remaining cheese. Drizzle lightly with olive oil, season with pepper, and serve warm.