For those who crave the rich flavors of classic carbonara, there’s an innovative twist that’s just as satisfying: roasted cauliflower carbonara. This straightforward recipe requires only a head of cauliflower, much like its traditional counterpart, but adds garlic, egg yolks, and crispy bacon for an unparalleled taste experience. Why not treat yourself to this effortless weeknight dinner tonight?
Why You’ll Love This
This roasted garlic cauliflower recipe is a game-changer, boasting an authentic flavor profile that’s reminiscent of classic carbonara. By substituting heavy cream for eggs, bacon, and parmesan cheese, we’re able to preserve the traditional Italian essence. The best part? This dish is surprisingly easy to prepare, as you can simultaneously roast the cauliflower, cook the pasta, and whip up the sauce – making it an ideal recipe for a stress-free meal.
How to Make this Easy Weeknight Dinner
To bring this dish together, start by roasting the cauliflower to perfection. Simply toss the florets with oil, salt, pepper, and garlic powder, then pop them in the oven until they’re golden brown. While the cauliflower is cooking, cook the bacon in a pan over medium heat, adding some minced garlic and red pepper flakes for added flavor. Don’t forget to cook the pasta al dente at the same time, following the package directions. Once everything is cooked, it’s time to make the sauce. Beat the egg yolks with olive oil, grated cheese, salt, and black pepper until smooth. Next, combine the roasted cauliflower with the crispy bacon fat and mix well. Finally, add the egg yolk mixture and stir until combined. Serve immediately by topping cooked pasta with the cauliflower sauce, garnishing with parsley and parmesan for a finishing touch.
Substitutions and Variations
If you’re looking for alternatives, consider substituting pancetta for the bacon or adding green onions and garlic for added depth. You could also introduce a burst of freshness with peas or experiment with different cheeses like pecorino in place of parmesan. For an extra layer of complexity, add some freshly ground black pepper or smoked paprika to give it a smoky kick. To brighten up the dish, incorporate some lemon zest or a squeeze of fresh juice for a burst of citrus flavor.
What to Serve with Cauliflower Carbonara
While serving the carbonara over hot pasta is a classic combination, there are other options to consider. You could serve it over rice for a lighter meal or enjoy it on its own as a standalone dish. If you do opt for pasta, the choice of shape is up to you. I personally prefer rigatoni with this recipe. For those who don’t want pasta, but still want some carbohydrates, a sweet potato salad with kale would be a tasty accompaniment. Alternatively, pasta with cauliflower and bacon is a versatile combination that can be paired with a variety of side dishes.
Storage Instructions
To ensure optimal freshness and quality, store leftover cauliflower carbonara sauce in an airtight container and consume within three days. Refrigeration is ideal for maintaining its rich flavors and textures.For longer storage, this recipe can be frozen in an airtight container or freezer bag for up to three months. When you’re ready to enjoy it again, simply microwave any leftovers to warm them back up.
Cauliflower Carbonara FAQs
The notion that traditional Italian carbonara relies on heavy cream is a common misconception. In reality, the authentic recipe employs egg yolks and cheese to create a rich and creamy sauce. While adding a splash of cream may enhance the dish, it’s entirely possible to achieve the desired level of creaminess without it.
So, how do you prevent the eggs from scrambling when incorporating them into the pasta? The key is to remove the pot from the heat source before whisking in the eggs. This allows for sufficient residual heat to cook the eggs, while avoiding excessive heat that can scramble them. A technique reminiscent of egg fried rice, perhaps, but not ideal for a silky-smooth carbonara.
Roasted Cauliflower Carbonara Recipe
Roasted Cauliflower Carbonara
Transform your weeknight dinner routine with roasted cauliflower carbonara, an innovative take on the classic Italian dish. The addition of crispy bacon elevates this comforting meal to new heights.
Get started in just 10 minutes with prep time, then let the oven do the work for 45 minutes as you savor the aromas filling your kitchen. In total, you’ll be enjoying a satisfying dinner in about an hour. This recipe serves four, making it perfect for a cozy night in with loved ones.
Instructions
To begin, preheat your oven to 425 degrees Fahrenheit. Next, cut the cauliflower into 1-inch florets and toss them with 2 tablespoons of olive oil, a pinch of sea salt, black pepper, and garlic powder. Spread the mixture onto a foil-lined baking sheet and place it on the top rack of the oven. Roast the cauliflower for 40 minutes. As you approach the 15-minute mark, start preparing the sauce by cooking the bacon in a Dutch oven over medium-high heat. Sauté the bacon for 4 to 5 minutes before reducing the heat and adding minced garlic and red pepper flakes. Do not drain the fat drippings. If serving with pasta, start cooking your chosen type according to package instructions. In a separate bowl, whisk together egg yolks, olive oil, Parmesan cheese, black pepper, and salt until smooth. Once the cauliflower has roasted for 40 minutes, add it to the Dutch oven and toss it in the bacon fat. Next, pour the sauce over the cauliflower and stir well to combine. Cook for an additional 4 minutes, stirring constantly to prevent the eggs from scrambling. If serving with pasta, drain the cooked pasta and place it in serving bowls. Top with the carbonara sauce and garnish with chopped parsley and grated Parmesan cheese.