Roasted Cauliflower and Hazelnut Orecchiette - Orecchiette con cavolfiore arrosto e nocciola
TM5 TM6

Roasted Cauliflower and Hazelnut Orecchiette - Orecchiette con cavolfiore arrosto e nocciola

4.3 (18 ratings)

Ingredients

Roasted Cauliflower

  • 1 cauliflower, approx. 650-700 g, cut in small florets
  • 1 Tbsp olive oil
  • 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
  • 100 g Parmesan 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
  • 150 g double cream
  • 1 tsp fine sea salt
  • 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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