Cauliflower and Pasta with a Pecan Mustard Lemon Sauce

I don't know who it is that had the brilliant idea of developing colored cauliflower, but that person was a genius. And I'm still enough of a child that I'm much more willing to eat cauliflower when it's bright orange or purple than I am when it's plain old white. So, of course, I couldn't resist buying a head of orange cauliflower at the farmer's market on Friday. But there is still a big difference between buying the orange cauliflower and actually finding an appetizing way to eat it. In fact, until I discovered what good things roasting does to cauliflower I would only eat it if it was covered in a cheese sauce. This recipe combines the roasting with a great sauce, both of which do wonders for improving the cauliflower's flavor.

Cauliflower and Pasta with a Pecan Mustard Sauce

8 ounces whole wheat spaghetti
1 medium head cauliflower
1/2 cup roughly chopped pecans
1/2 vidalia onion
4 tbsp butter
1/2 tbsp olive oil
1/2 cup chicken stock
2 tbsp whole grain mustand
2 tbsp lemon juice
zest of one lemon

Preheat the oven to 400 degrees. Slice the cauliflower into florets and the onion into half moons. Toss the cauliflower and onion with the olive oil and spread them out on a cookie sheet lined with parchment paper. Roast the cauliflower for 15 minutes, until it has softened.

While the cauliflower is roasting, melt the butter in a small pan mixing into it the mustard, lemon juice and lemon zest.  Start boiling a pot of water for the pasta. After the cauliflower has roasted for 15 minutes pour half of the sauce over the cauliflower and onions and roast for another 10 - 15 minutes, until the cauliflower is starting to brown at the edges and is fork tender.

Salt the pasta water and cook the pasta for 10 minutes until it is al dente. While the pasta is cooking mix the pecans and chicken stock into the sauce. When the pasta is cooked drain it and put it back into the pasta pot. Add the sauce and pecans to the pasta and toss to coat, adding the cauliflower and onions. Serve garnished with chopped fresh parsley. Bon Appetit!


Serves 4

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