Recipes

Gemelli with Roasted Garlic and Cauliflower

  • Serves

    serves 2-4

HELEN ROSNER

Cauliflower is roasted with garlic and cumin until caramelized and sweet before being tossed with gemelli pasta, golden raisins, and slivered almonds for crunch.

Ingredients

  • 12 cup olive oil
  • 2 tsp. ground cumin
  • 3 cloves garlic, peeled and smashed
  • 1 medium head cauliflower, cored and cut into 1” florets
  • Kosher salt and freshly ground black pepper, to taste
  • 8 oz. dried gemelli pasta
  • 12 cup slivered almonds, toasted
  • 13 cup golden raisins
  • 2 tbsp. finely chopped parsley
  • Juice and zest of 2 lemons
  • 13 cup fresh bread crumbs, toasted

Instructions

Step 1

Heat oven to 500°. Toss 1⁄4 cup oil, cumin, garlic, cauliflower, and salt and pepper on a baking sheet; spread out evenly. Bake until cauliflower is golden brown and tender, 25–30 minutes.

Step 2

Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 13 minutes. Drain and set aside.

Step 3

Toss cauliflower mixture with remaining oil, pasta, almonds, raisins, parsley, lemon juice and zest. Season with kosher salt and freshly ground black pepper. Serve topped with bread crumbs.

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