Campanelle with Roasted Cauliflower, Garlic, and Walnuts

Campanelle with Roasted Cauliflower, Garlic, and Walnuts is a delightful pasta dish that showcases the robust flavors of roasted cauliflower, complemented by the savory richness of garlic and the crunch of toasted walnuts. The high-heat roasting process transforms the mild cauliflower into a sweet and nutty sensation, making it a perfect companion for the campanelle pasta. A lemony dressing with roasted garlic adds a zesty touch to the dish, while fresh parsley and Parmesan complete the sauce with a burst of freshness. This recipe offers a tantalizing combination of textures and flavors, making it a delightful choice for any pasta lover.

SERVES 4 TO 6

INGREDIENTS:

• 2 garlic heads, top quarter cut off to expose garlic cloves
• 6 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 head cauliflower (2 pounds)
• Salt and pepper to taste
• ¼ teaspoon sugar
• 2 tablespoons lemon juice, plus extra as needed
• ¼ teaspoon red pepper flakes
• 1 pound campanelle pasta
• 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
• 1 tablespoon chopped fresh parsley
• ¼ cup walnuts, toasted and chopped coarse

INSTRUCTIONS:

1. Adjust the oven rack to the middle position and place a large rimmed baking sheet on the rack. Preheat the oven to 500 degrees Fahrenheit. Take two garlic heads and cut off the top quarter to expose the garlic cloves. Drizzle each head with ½ teaspoon of olive oil, then wrap them securely in aluminum foil. Place the garlic packet on the oven rack and roast until the garlic becomes very tender, approximately 40 minutes.
2. Meanwhile, remove the outer leaves from the cauliflower and cut the stalk flush with the bottom. Slice the cauliflower head from pole to pole into 8 equal wedges. In a bowl, toss the cauliflower with 2 tablespoons of olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the sugar. Once the oven is preheated, carefully place the cauliflower wedges, cut side down, on the hot baking sheet in an even layer. Roast the cauliflower until it turns well browned and tender, which typically takes about 20 to 25 minutes.
3. After roasting, transfer the cauliflower to a cutting board, allowing it to cool slightly. Then, cut the cauliflower into ½-inch pieces. Also, transfer the garlic packet to the cutting board and let it cool for 10 minutes. Unwrap the garlic, gently squeeze the cloves from the skin, and transfer them to a small bowl. Mash the garlic cloves smooth using a fork. Stir in the lemon juice and red pepper flakes, then slowly whisk in the remaining ¼ cup of olive oil to create the lemony dressing with roasted garlic.
4. Bring 4 quarts of water to a boil in a large pot. Add the campanelle pasta and 1 tablespoon of salt. Cook the pasta, stirring often, until it reaches the al dente stage. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot. Add the chopped cauliflower, garlic sauce, grated Parmesan cheese, chopped parsley, and ¼ cup of the reserved cooking water to the pasta. Toss everything to combine, seasoning with salt, pepper, and extra lemon juice to taste. Add more reserved cooking water as needed to achieve the desired consistency of the sauce.
5. To serve, sprinkle individual portions of Campanelle with Roasted Cauliflower, Garlic, and Walnuts with the chopped toasted walnuts and additional grated Parmesan cheese for added flavor and texture. Enjoy this delectable pasta dish bursting with the delightful tastes of roasted cauliflower, garlic, and crunchy walnuts!