Ingredients
Serves 4
- Fine sea salt
- 1 1/2- to 2-pound cauliflower, leafy greens saved, small florets cut from stalk, stalk discarded
- 1 pound brussels sprouts, ends trimmed, halved lengthwise
- 1/4 cup olive oil
- 1 1/2 teaspoons ground cumin
- 1 teaspoon crushed chile flakes
- 1 teaspoon ground mustard
- 1/2 teaspoon ground turmeric
- Freshly ground black pepper
- 8 ounces shells, elows, farfalle, fusilli, or orecchiette pasta
- 1 cup heavy cream
- 3 garlic cloves, finely grated
- 12 ounces aged white cheddar, grated
- 3 ounces finely grated parmesan or pecorino cheese, plus more for finishing
- 1/2 cup chopped dill or parsley
Instructions
- Preheat the oven to 425 degrees.
- Bring a large pot of salted water to boil. While the water is heating, add the cauliflower, Brussels sprouts, and spices to a large bowl; toss well to coat. Season with salt and pepper. Spread the seasoned vegetables on a parchment-lined sheet pan and roast for 35-45 minutes or until tender, with many crispy, browned edges.
- While the veggies are roasting. Cook pasta until al dente, reserve ½ cup pasta water when done cooking, then drain pasta.
- While pasta and vegetables are cooking, heat the cream in a Dutch oven or other large skillet over medium heat. Add the garlic; once it starts to bubble, stir in the cheddar, parmesan, and cooked pasta. Stir until the cheese is melted and then keep cooking, stirring occasionally until the cheese sauce has thickened enough to coat the pasta, about 5 minutes. Turn off heat. Stir in small splashes of pasta water if the sauce gets too thick.
- To serve, stir in ¼ cup of the dill into the pasta and divide among plates. Top with the roasted vegetables. Sprinkle the remaining ¼ cup dill and more grated parmesan, if desired.
Notes
Christian Reynoso is a chef, recipe developer, and writer. Originally from Sonoma, he lives in San Francisco.