Serves 4
Instead of lemon pepper, you can mix grated lemon rind and regular black pepper together.
| 1 | head cauliflower (about 3 pounds), cored and cut into florets |
| 2 | tablespoons olive oil |
| 2 | teaspoons lemon-pepper |
| Salt and pepper, to taste | |
| 1 | teaspoon freshly grated nutmeg |
| ½ | pound whole-grain or brown-rice capellini or other thin spaghetti |
| ½ | cup chopped hazelnuts |
| 3 | tablespoons unsalted butter |
| 2 | tablespoons white balsamic vinegar |
| Handful of fresh basil leaves, cut into thin slivers |
|
| ½ | cup shaved pecorino (for garnish) |
1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet.
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”