![Roasted Cauliflower and Hazelnut Orecchiette - Orecchiette con cavolfiore arrosto e nocciola Roasted Cauliflower and Hazelnut Orecchiette - Orecchiette con cavolfiore arrosto e nocciola](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/33228F33-EDE6-4A4C-9CEC-614DC160015A/Derivates/6a1ac5e6-495b-4d52-9fac-61ef9df777c7.jpg)
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Roasted Cauliflower and Hazelnut Orecchiette - Orecchiette con cavolfiore arrosto e nocciola
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Ingredients
Roasted Cauliflower
- 1 cauliflower (approx. 650-700 g), cut in small florets
- 2 sprigs fresh thyme, leaves only
- ½ tsp ground nutmeg
- 1 pinch fine sea salt, plus 1 tsp for cooking pasta
- 1 pinch ground black pepper
- 1 Tbsp olive oil
-
100
g Parmesan cheese, cut in pieces (2 cm)
or vegetarian hard cheese, cut in pieces (2 cm) - 50 g blanched hazelnuts
- 1200 g water, for cooking pasta
- 300 g dried pasta, orecchiette shape
Brown Butter Sauce
- 150 g unsalted butter, diced
- 1 tsp fine sea salt
- 150 g double cream
- 1 tsp garlic powder
- 1 pinch ground black pepper
- Nutrition
- per 1 portion
- Calories
- 2711 kJ / 652 kcal
- Protein
- 16.7 g
- Carbohydrates
- 41 g
- Fat
- 46 g
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