Yield 4 servings
Cauliflower is a staple in our house. It’s one vegetable on a short list that will receive zero complaints from my often picky-eating children. Roasting is always my go to and here I don’t even bother coring or removing the leaves. It will spend so much time in the oven that even the tough core will submit to a sweet creaminess. The key here is to chop the cauliflower quite small to get more of those crispy charred bits.
1 head cauliflower, cut into small pieces
4 garlic cloves, roughly sliced
2 tablespoons olive oil
1 teaspoon chili flakes
8 ounces linguini
1 cup roughly chopped dill
Juice from 1 lemon
1 cup ricotta
Preheat the oven 425°F
Add the cauliflower and garlic to a sheet tray (parchment lined for easier clean up). Drizzle the olive oil over top along with 1 teaspoon sea salt and the chili flakes. Stir that up a bit to combine.
Roast 30 - 45 minutes or until deeply caramelized stirring halfway through for even roasting.
Cook the pasta according the directions on the package.
Drain the pasta reserving 1 cup pasta water.
Combine the pasta with the roasted cauliflower, fresh dill and a hefty squeeze of lemon. Stir in some of the pasta water starting with 1/4 cup then adding more if it appears dry.
Add the pasta to a serving bowl then finish with several large dollops of ricotta, a drizzle of olive oil and sprinkling of salt, flake if you have it.
Recipe by Not Without Salt at http://notwithoutsalt.com/roasted-cauliflower-linguine-ricotta-dill/