Ingredients

1 head of garlic

3 tbsp. plus 1 tsp extra-virgin olive oil, divided

Kosher salt

1 large head cauliflower, cut into florets

Freshly ground black pepper

Crushed red pepper flakes

1 lb. rigatoni

1/2 c. freshly grated Parmesan, plus more for serving

Juice of 1/2 lemon

1/4 c. roughly chopped toasted walnuts

Preparation

Step 1Preheat oven to 425°. Cut ¼” off the top of head of garlic so that the tops of the cloves are exposed. Drizzle with 1 teaspoon oil and a small pinch of salt. Wrap in foil and roast until deeply golden, about 45 minutes. When done, open foil and allow to cool until cool enough to handle. Step 2On a large sheet tray, toss cauliflower with 1 tablespoon oil, salt, pepper, and red pepper flakes and arrange in an even layer. Roast alongside garlic, until golden and bottoms start to crisp, about 30 minutes. Step 3In a large pot of boiling salted water cook pasta according to package directions to al dente. Reserve ½ cup of pasta water, then drain. Step 4Squeeze garlic cloves out of head into a small bowl and smash into a rough paste with a fork. Step 5In same pot pasta was cooked in, add smashed garlic, reserved pasta water, and Parmesan. Stir to mostly melt cheese and evenly distribute garlic. Add pasta and toss to coat. Add remaining 2 tablespoons oil and lemon juice and season with more salt, pepper, and red pepper flakes. Toss in roasted cauliflower. Step 6Garnish with toasted walnuts and more Parmesan to serve.

Roasting cauliflower brings out deep nutty flavors and crisps up the florets really beautiful. You will also be roasting a whole head of garlic and creating what some of us in the Delish kitchen called “edible gold”. When garlic is roasted it takes on a beautiful golden color and gets so soft its nearly spreadable. It still has a bit of the spicy kick garlic normally provides, but it also adds a caramelized sweetness that is next level. In this recipe it gets mashed into a paste to create a light sauce for the pasta that adds a ton of flavor. It’s simple, light, and perfect for when you want comfort without being weighed down by something overly rich. The toasted walnuts on top add a nice bite and really complete the dish. Serve with a peppery arugula salad or bright peas. 

Have you made this yet? Let us know how it went in the comments below!