Description
This is the food of my childhood….perfectly roasted, cheesy cauliflower tossed with fried garlic and angel hair spaghetti. Garlic Spaghetti with Parmigiano Roasted Cauliflower comes together in no-time, making it a perfect choice for a busy weeknight meal!
Ingredients
Scale
- 1 cup olive oil, divided
- 1 head of garlic or 10 cloves, peeled and sliced thin
- 1 head cauliflower, cut into florets
- 1 tsp. Kosher salt
- 1/2 cup grated Parmigiano
- 1 lb. Angel Hair pasta
- 1 tsp. hot red pepper flakes
- 1/3 cup chopped fresh parsley
- Parmigiano
Instructions
- Preheat oven to 425 F.
- In a large sauté pan, over medium heat, pour 3/4 cup (10 Tbsp.) olive oil.
- As oil is heating, add sliced garlic and cook for 3 – 4 minutes, until garlic turns golden.
- With a slotted spoon, remove garlic from oil and set aside.
- Remove oil from burner and set aside.
- In a large shallow baking pan, toss the cauliflower florets with remaining olive oil (1/4 cup), and salt.
- Roast, tossing occasionally, for 30 minutes, until soft and golden.
- Remove from oven and add Parmigiano. Toss to combine.
- Roast for another 10 minutes.
- In the meantime, in a large pot of salted boiling water, cook the pasta according to package instructions, until al dente.
- Drain pasta, reserving 1 cup of cooking water, and deliver to a large bowl.
- Add and combine olive oil, fried garlic, red pepper flakes, chopped parsley, roasted cauliflower and as much water as needed to make the mixing of the pasta easy.
- Top with more Parmigiano.
- Serve warm.
