Roasted Cauliflower Fettuccine

Or as I called it last night - Roasted Fart Fettuccine. Roasted cauliflower kind of stinks when cooking :-) BUT this was GOOD!! And it looks fancy, so make it when you want to feel fancy!


Roasted Cauliflower Fettuccine

1 head cauliflower, cut into florets
1/2c chicken stock
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 1/2 teaspoons olive oil, divided
8 ounces uncooked fettuccine
1 1/2 ounces chopped bacon
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
2tsp dried thyme
1T dried parsley
1 1/2 teaspoons minced fresh garlic
2 ounces Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Preheat oven to 400*
Drizzle the cauliflower with teaspoons olive oil. Sprinkle with salt & pepper. Toss. Arrange mixture on a baking sheet; bake at 400° for 40 minutes or until cauliflower is tender and golden, stirring twice. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
Heat a large skillet over medium heat. Add bacon to pan, and cook for 5 minutes or until crisp, stirring frequently. Remove bacon; set aside. Add remaining 2 1/2 teaspoons oil to drippings in pan. Add chicken stock & reserved cooking liquid to drippings in pan; bring to a boil over high heat. Boil 30 seconds or until emulsified, stirring constantly with a whisk. Add rind, juice, thyme, and garlic to pan. Add pasta; toss. Remove from heat. Add cauliflower and bacon, toss. Top with cheese. Serve immediately.

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