Cauliflower Linguine with Ricotta and Dill

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Time 1 hr
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

CAULIFLOWER

  • 2 lbs Cauliflower, cut into florets
  • 4 cloves Garlic, sliced
  • 2 tbsp Olive oil , extra virgin
  • 1 tsp Salt
  • 1 tsp Red chili flakes

PASTA

  • For pasta water Salt
  • ½ lb Linguine pasta
  • 1 cup Dill , chopped
  • 2 tbsp Lemon
  • 1 cup Ricotta cheese
  • For drizzling Olive oil , extra virgin
  • To taste Salt

METHOD

  • Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
  • In a bowl, combine cauliflower and garlic with olive oil, salt and red chili flakes. Place on baking sheet.
  • Roast in preheated oven, stirring halfway through, until caramelized (about 30 to 45 minutes).
  • Bring a large pot of salted water to a boil. Add linguine and cook until a few minutes before al dente. Drain water, reserving 1 cup cooking water. Set pasta aside.
  • Combine linguine with roasted cauliflower, dill and lemon. Stir in ¼ cup pasta water, adding more if it appears dry.
  • Add pasta to a large serving bowl. Top with several large dollops of ricotta cheese. Finish with olive oil and salt. Serve.

NOTES

  • Any long pasta noodle is suitable 
  • The smaller the cauliflower is chopped, the more crisp and charred it will get
  •