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The Boston Globe

Food & dining

Recipe for roasted cauliflower capellini

Hugh Forte

Serves 4

Instead of lemon pepper, you can mix grated lemon rind and regular black pepper together.

1head cauliflower (about
3 pounds), cored and cut
into florets
2tablespoons olive oil
2teaspoons lemon-pepper
Salt and pepper, to taste
1teaspoon freshly grated nutmeg
½pound whole-grain or brown-rice capellini or other thin spaghetti
½cup chopped hazelnuts
3tablespoons unsalted
butter
2tablespoons white
balsamic vinegar
Handful of fresh basil leaves, cut into thin
slivers
½cup shaved pecorino (for garnish)

1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet.

Continue reading below

2. Spread the florets on the baking sheet. Toss with the olive oil, lemon-pepper, salt, and nutmeg. Roast the cauliflower, stirring gently halfway through cooking, for 25 to 30 minutes or until the florets caramelize in spots.

3. Meanwhile, bring a large pot of salted water to a boil. Add the capellini or other spaghetti and cook, stirring occasionally, for 5 minutes or until it is tender but still has some bite (times vary according to thickness).

4. In a skillet over medium heat, toast the hazelnuts, shaking the pan constantly, for 5 minutes or until golden. Remove from the pan.

5. Add the butter to the skillet and cook for 2 minutes or until it begins to smell toasty. Remove from the heat.

6. Dip a heatproof measuring cup into the pasta water and remove ½ cup. Drain the pasta and without rinsing, return it to the pot. Add brown butter, 2 tablespoons pasta water, vinegar, basil, half the cauliflower, half the hazelnuts, and a pinch of salt. Toss well.

7. Divide the pasta among 4 bowls. Top each with some of the remaining cauliflower, remaining hazelnuts, and pepper. Garnish with pecorino. Adapted from
“The Sprouted Kitchen”

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