Take a comforting pasta to a new, uber-tasty level. Sautéed cauliflower and prosciutto make this dish outstanding.
Cooking the cauliflower in a butter and olive oil combination took the most time while preparing this dinner. It wasn’t hard to do, but does require you to be attentive and make sure the vegetable slices didn’t burn and to turn each one over to brown both sides.
Once that part was done, cooking went quickly as I cooked the squished up anchovies, garlic, rosemary, and pepper flakes in the same skillet. I added some chicken broth, simmered it for a few minutes, then added the cooked pasta, sliced prosciutto, cheese and butter, tossing to combine. Dinner was served. 
Linguine with Pan-Roasted Cauliflower and Prosciutto
- Total Time: 133 minutes
- Yield: 4 servings 1x
Description
Golden, pan-roasted cauliflower and salty prosciutto are tossed with linguine in a deeply savory anchovy-rosemary sauce. A sophisticated and flavorful pasta dish.
Ingredients
- Kosher salt
- 2 oz (57g) or 4 Tbs (59ml) unsalted butter
- 2 Tbs (30ml) extra-virgin olive oil
- 1 small head cauliflower (about 1 1/2 lb / 0.68kg,cut into 1 1/2-inch / 3.8cm florets and halved lengthwise (about 5 cups / 1.2L))
- 12 oz (340g) linguine
- 6 anchovy fillets (rinsed well,patted dry,and finely chopped (about 1 Tbs / 15ml))
- 1 Tbs (15ml) finely chopped fresh rosemary
- 2 medium cloves garlic (finely chopped)
- 1/4 tsp (1.2ml) crushed red pepper flakes
- 2/3 cup (158ml) lower-salt chicken broth
- 6 thin slices prosciutto or speck (cut crosswise into 1/4-inch / 0.6cm strips)
- 1/2 oz (14g) finely grated cheese (1/2 cup / 118ml)
- 1 Tbs (15ml) chopped fresh flat-leaf parsley
Instructions
- Bring a large pot of well-salted water to a boil.
- Meanwhile, heat 1 tablespoon (15 ml) of the butter and 1 tablespoon (15 ml) of the oil in a 12-inch (30 cm) skillet over medium heat. Add half of the cauliflower, flat side down in a single layer, and season lightly with salt. Cook until golden brown on one side, about 2 minutes. Flip and cook until the cauliflower is tender, about 3 minutes more. Transfer to a plate. Repeat with the remaining cauliflower, 1 tablespoon (15 ml) butter, and 1 tablespoon (15 ml) oil; set aside.
- Boil the pasta according to package directions until al dente.
- Meanwhile, melt 1 tablespoon (15 ml) of the butter in the skillet over medium heat. Add the anchovies, rosemary, garlic, and crushed red pepper flakes. Cook, stirring, until the garlic is softened, about 2 minutes. Add the broth, and cook until reduced by half, 2 to 3 minutes more.
- Reserve 1/2 cup (118 ml) of the pasta water, and then drain the pasta. Add the pasta to the skillet along with the prosciutto (or speck), half of the grated cheese, and the remaining 1 tablespoon (15 ml) butter; toss until the butter is melted. Add the cauliflower, toss to combine, and season to taste with salt. Add some pasta water to loosen the sauce, if necessary. Serve topped with the remaining cheese and the parsley.
- Prep Time: 15 minutes
- Cook Time: 118 minutes
- Category: Main Course
- Cuisine: Italian
Frequently Asked Questions
How do I prevent the cauliflower from burning while sautéing it?
To prevent burning, make sure to sauté the cauliflower on medium heat and turn each slice frequently to ensure even browning.
Can I substitute the prosciutto with another type of meat?
Yes, you can substitute prosciutto with cooked pancetta or bacon for a similar flavor profile, but keep in mind that the cooking times may vary slightly.
What can I use instead of anchovies in this recipe?
If you prefer not to use anchovies, you can substitute them with a teaspoon of Worcestershire sauce or a dash of soy sauce to add umami flavor.
