Roasted Cauliflower and Hazelnut Orecchiette

Ingredients

• 1 cauliflower (approx. 650-700 g, cut into small florets)
• 2 sprigs fresh thyme (leaves only)
• 0.5 tsp ground nutmeg
• fine sea salt (a pinch for roasting)
• ground black pepper (a pinch for roasting)
• 1 Tbsp olive oil
• 100 g Parmesan cheese (cut in pieces (2 cm); or vegetarian hard cheese)
• 50 g blanched hazelnuts
• 1200 g water (for cooking pasta)
• 300 g dried pasta (orecchiette shape)
• 150 g unsalted butter (diced)
• 1 tsp fine sea salt (for the sauce and pasta water)
• 150 g double cream
• 1 tsp garlic powder
• ground black pepper (a pinch for the sauce)

Steps

1. 1

   Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.

2. 2

   In a large bowl, toss the cauliflower florets with thyme leaves, nutmeg, a pinch of sea salt, a pinch of black pepper, and olive oil until well coated.

3. 3

   Spread the cauliflower onto the prepared baking tray and roast for 20-25 minutes until golden brown and tender.

4. 4

   Place Parmesan cheese into the Thermomix mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.

5. 5

   Place hazelnuts into the mixing bowl and toast 5 min/120°C/speed 1. Chop 3 sec/speed 5. Transfer to a separate bowl and set aside.

6. 6

   Place 1200 g water and 1 tsp sea salt into the mixing bowl and bring to a boil 10 min/100°C/speed 1.

7. 7

   Add 300 g orecchiette and cook for the time indicated on the packet/100°C/reverse/speed soft, or until al dente. Drain pasta through the Varoma dish, reserving a little pasta water, and transfer to a large serving bowl.

8. 8

   To make the Brown Butter Sauce: Place 150 g diced butter into the mixing bowl and heat 5 min/Varoma/speed 1 until it smells nutty and turns brown.

9. 9

   Add 150 g double cream, 1 tsp garlic powder, 1 tsp sea salt, and a pinch of black pepper. Mix 20 sec/speed 3.

10. 10

    Pour the sauce over the cooked pasta. Add the roasted cauliflower, grated Parmesan, and toasted hazelnuts. Toss gently to combine, adding a splash of reserved pasta water if needed to loosen the sauce. Serve immediately.

Notes

If you do not have a Thermomix, you can grate the cheese manually, toast and chop the hazelnuts in a pan/by hand, and prepare the pasta and sauce on a conventional stovetop. Ensure the butter reaches a deep golden brown 'beurre noisette' stage for maximum flavor.

Nutrition per serving

• main
• pasta
• vegetarian
• dinner
• roasted
• cauliflower
• hazelnut
• thermomix