Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hour
1 head cauliflower (about 3 pounds)
2 tablespoons extra virgin olive oil
2 teaspoons lemon pepper
1 teaspoon freshly grated nutmeg
½-pound whole grain or brown rice capellini or spaghetti
3 Tablespoons unsalted butter
2 Tablespoons white balsamic vinegar
Handful of fresh basil leaves cut into thin ribbons
½ cup chopped toasted hazelnuts
Shaved Pecorino for garnish (optional)
Sea Salt and freshly ground pepper to taste
Preheat the oven to 425 degrees Fahrenheit. Bring a large of pot of salted water to a boil over high heat for the capellini. Meanwhile, cut the cauliflower into 1-inch florets, discarding the thick middle stem. Spread the florets on a rimmed baking sheet and toss w the olive oil, making sure each piece is coated. Sprinkle with the lemon pepper, a ½ teaspoon of salt and the nutmeg and toss again. Roast, gently stirring about halfway through the cooking time, until there are lots of brown caramelized spots, about 25-30 mins.
Cook the capellini according to the package instructions. Meanwhile, in a large sauté pan over medium heat, war the butter and swirl it around the pan until it starts to bubble and just begins to smell toasty, about 2 minutes. Turn off the heat. Drain the pasta, reserving a bit of the water.
To the pan with the browned butter, add the capellini, a splash of the pasta water, the balsamic vinegar, basil, half of both the cauliflower and the hazelnuts, and a pinch or two of salt and toss everything to combine. Divide the capellini among four bowls and top each serving a portion of the remaining cauliflower and hazelnuts and few grinds of pepper. Garnish with some shaved Pecorino and serve immediately.
Try adding roasted chicken if you want to add protein
Recipe Courtesy of The Sprouted Kitchen: A Tastier Take on Whole Foods