Radiatore Pasta Recipe
with roasted cauliflower, crispy kale, breadcrumbs, Pecorino Romano cheese & aged balsamic vinegar
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Roast the Cauliflower
Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until golden brown and tender.
- 2
Cook the Pasta
While the cauliflower is roasting, bring a large pot of salted water to a boil. Add the radiatore pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 3
Prepare the Kale
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped kale and sauté for about 5-7 minutes until crispy. Remove the kale from the skillet and set aside.
- 4
Toast the Breadcrumbs
In the same skillet, add another tablespoon of olive oil. Add the breadcrumbs and cook over medium heat, stirring frequently until golden brown and crispy, about 3-5 minutes. Remove from heat.
- 5
Combine Pasta and Ingredients
In a large mixing bowl, combine the drained pasta, roasted cauliflower, sautéed kale, and toasted breadcrumbs. Add the grated Pecorino Romano cheese and drizzle with aged balsamic vinegar. Toss gently to combine, adding reserved pasta water as needed to achieve desired creaminess.
- 6
Serve
Serve warm, garnished with additional Pecorino Romano cheese and a sprinkle of black pepper.