Best Roasted Cauliflower And Mushroom Carbonara Recipes

CAULIFLOWER CARBONARA

Steps:

• Preheat oven to 450°F. Remove outer leaves and core of cauliflower. Cut florets into 3/4" pieces. Transfer to a rimmed baking sheet. Add 1/4 cup oil, 1 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, tossing once halfway through, until cauliflower is deeply charred in spots, 30-35 minutes. Immediately grate garlic over hot cauliflower and toss to combine (you're counting on the residual heat to soften the garlic); set aside.
• Meanwhile, cook bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, 8-10 minutes. Transfer bacon and 1 Tbsp. bacon fat to a large bowl. Add egg yolks, 1 cup Parmesan, 2 tsp. pepper, and remaining 2 Tbsp. oil. Whisk to combine with a fork (it will be very thick, but that's okay).
• Add pasta and 1/2 cup cooking liquid to bowl with egg yolk mixture and toss vigorously and continuously with a wooden spoon to create a creamy emulsified sauce that coats pasta, adding more cooking liquid as needed. This may require more tossing than you expect! Keep at it for at least 1 minute. Taste and adjust seasoning, if needed. Add roasted cauliflower and parsley and toss again to coat.
• Divide pasta among bowls. Top with more Parmesan and a few generous cranks of pepper.

ROASTED CAULIFLOWER AND MUSHROOM CARBONARA

Steps:

• Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
• Start cooking the pasta as directed on the package.
• Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
• Mix the egg, cheese, pepper and salt and parsley in a bowl.
• Drain the cooked pasta reserving some of the water.
• Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.

CAULIFLOWER-AND-MUSHROOM ROAST

Steps:

• Preheat oven to 450 degrees with racks in upper and lower thirds. Brush cauliflower on both sides with 4 tablespoons oil; spread in a single layer on a rimmed baking sheet. Toss mushrooms with 3 tablespoons oil; spread on a second sheet. Toss bread with remaining 1 tablespoon oil. Season all with salt and pepper.
• Place cauliflower on top rack; roast 10 minutes. Add mushrooms on bottom rack; roast 15 minutes more. Flip cauliflower and mushrooms. Sprinkle bread over mushrooms; roast 10 minutes more. Remove from oven; transfer mushrooms and bread to sheet with cauliflower. Top with cheese; roast until melted and bubbly, 5 to 7 minutes more. Serve immediately.

ROASTED CAULIFLOWER AND MUSHROOMS

Steps:

• Preeat oven to 350.
• Spray a casserole dish with cooking spray.
• Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well.
• Pour into prepared casserole dish.
• Bake, uncovered, 40-45 minutes (stir occasionally) or until vegetables are tender and golden.

ROASTED CAULIFLOWER & HAZELNUT CARBONARA

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the oil, thyme and seasoning, and spread out on a large baking tray. Roast for 15-20 mins until starting to soften and caramelise. Sprinkle the hazelnuts over the cauliflower and cook for another 5 mins until the nuts are lightly toasted and the cauliflower cooked through. Meanwhile, cook the pasta following pack instructions.
• Drain the pasta, reserving the cooking water, then return to the pan. Take the baking tray out of the oven and add the cauliflower and hazelnuts to the pasta, then stir in the Parmesan, egg, cream, parsley and 1 tbsp of cooking water. The heat from the pasta should be enough to just cook the egg without scrambling it. If the sauce is too thick, add a splash more cooking water. Check the seasoning and serve.