Pasta with Roasted Cauliflower, Garlic, and Walnuts

Name: Pasta with Roasted Cauliflower, Garlic, and Walnuts
Yield: Serves 4
Ingredients: 2 heads, garlic, papery skins removed, top quarter of heads cut off and discarded; 6 tablespoons plus 1 teaspoon, extra-virgin olive oil; 1 head, cauliflower (about 1 1/2 pounds) (see note); , Table salt and ground black pepper; 1/4 teaspoon, sugar; 1 pound, pasta (see note); 1/4 teaspoon, red pepper flakes; 2 - 3 tablespoons, juice from 1 lemon; 1 tablespoon, fresh parsley leaves, chopped; 2 ounces, Parmesan cheese, grated (about 1 cup); 1/4 cup, chopped walnuts, toasted

43 comments

By Marcus Walser

Appears in Cook's Illustrated September/October 2009

The problem with this dish isn’t the vegetables or pasta. It’s the sauce.

SERVES4

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WHY THIS RECIPE WORKS

For a roasted vegetable pasta recipe with sweet and complex vegetables, we sliced the vegetables to maximize the surface area available for browning; tossed them with oil, salt, pepper, and a little sugar to jump-start caramelization; and r...

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