Roasted Cauliflower and Hazelnut Orecchiette - Orecchiette con cavolfiore arrosto e nocciola

Name: Roasted Cauliflower and Hazelnut Orecchiette - Orecchiette con cavolfiore arrosto e nocciola
Prep time: 20 min
Cook time: 40 min
Total time: 40 min
Yield: 6 portions
Ingredients: 1 cauliflower; 2 sprigs fresh thyme; ½ tsp ground nutmeg; 1 pinch fine sea salt; 1 pinch ground black pepper; 1 Tbsp olive oil; 100 g Parmesan cheese; 50 g blanched hazelnuts; 1200 g water; 300 g dried pasta; 150 g unsalted butter; 1 tsp fine sea salt; 150 g double cream; 1 tsp garlic powder; 1 pinch ground black pepper

4.4 43 ratings

Prep. 20 min

Total 40 min

6 portions

Ingredients

Roasted Cauliflower

cauliflower (approx. 650-700 g), cut in small florets
1
fresh thyme leaves only
2 sprigs
ground nutmeg
½ tsp
fine sea salt plus 1 tsp for cooking pasta
1 pinch
ground black pepper
1 pinch
olive oil
1 Tbsp
Parmesan cheese cut in pieces (2 cm)
100 g
vegetarian hard cheese, cut in pieces (2 cm)
blanched hazelnuts
50 g
water for cooking pasta
1200 g
dried pasta orecchiette shape
300 g