Filed Under: cook, italian, main-dish, spicesherbs, Under 20 Mins

Roasted Cauliflower & Pancetta Pappardelle

The subtle taste of baked cauliflower is complemented by the bold flavour of pancetta

April 8th, 2012

Prep Time
15 minutes
Cook Time
15 minutes
  • 1 head cauliflower, cut into small florets
  • 1/4 teaspoons chili flakes
  • 12 slices pancetta, cut into thin strips
  • 1/2 Cups extra-virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 Cups panko
  • 500 gram pappardelle or other ribbon pasta
  • 1/4 Cups chopped fresh parsley
  • Parmesan, for grating
  1. Preheat oven to 450°F. Bring a large pot of salted water to a boil. Line a sheet pan with parchment paper and set aside.

  2. In a bowl, toss cauliflower, chili flakes and pancetta with ¼ cup oil. Season with salt and pepper, transfer to sheet pan and bake 15 minutes. Stir in garlic and panko, and continue to bake until cauliflower is tender and panko is golden.

  3. Cook pasta until al dente. Strain and return pasta to pot, toss with parsley and remaining oil, and season with salt and pepper. To serve, divide noodles in warmed bowls, top with roasted cauliflower and garnish with grated Parmesan.

Nutrients Per Serving

Nutrients per serving: 633 calories, 30 g fat, 19 g protein, 76 g carbs, 4 g fibre.

Roasted Cauliflower & Pancetta Pappardelle

One response to “Roasted Cauliflower & Pancetta Pappardelle”

  1. Nicole says:

    I got this recipe from the magazine a few years back. It’s absolutely amazing!! I add more garlic, cause we like garlic. I also use about 20 slices of pancetta. The pasta I use fettucine, cheaper than parpadelle.

Leave a Reply

Your email address will not be published.