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Healthy Recipes

Healthy recipe: Roasted cauliflower capellini

Food blogger Sara Forte shares this healthy recipe from her cookbook The Sprouted Kitchen: A Tastier Take on Whole Foods.
By Robyn Shanks
Roasted cauliflower capellini Roasted cauliflower capellini recipe, Sprouted Kitchen
Photography Hugh Forte © 2012

Ingredients 1 head cauliflower (about 3 pounds) 2 tablespoons extra-virgin olive oil 2 teaspoons lemon pepper Sea salt and freshly ground pepper 1 teaspoon freshly grated nutmeg 1/2 pound whole grain or brown rice capellini or spaghetti 3 tablespoons unsalted butter 2 tablespoons white balsamic vinegar Handful of fresh basil leaves, cut into thin slivers 1/2 cup chopped toasted hazelnuts Shaved Pecorino, for garnish (optional)

Directions 1. Preheat the oven to 425°F.

2. Bring a large pot of salted water to a boil over high heat for the capellini. Meanwhile, cut the cauliflower into 1-inch florets, discarding the thick middle stem. Spread the florets on a rimmed baking sheet and toss with the olive oil, making sure each piece is coated. Sprinkle with the lemon pepper, 1/2 teaspoon of salt, and the nutmeg and toss again. Roast, gently stirring about halfway through the cooking time, until there are lots of brown caramelized spots, 25 to 30 minutes.

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3. Cook the capellini according to the package instructions. Meanwhile, 
in a large sauté pan over medium heat, warm the butter and swirl it around the pan until it starts to bubble and just begins to smell toasty, about 2 minutes. Turn off the heat. Drain the pasta, reserving a bit of the water. To the pan with the browned butter, add the capellini, a splash of the pasta water, the balsamic vinegar, basil, half of both the cauliflower and the hazelnuts, and a pinch or two of salt and toss everything to combine. Divide the capellini among four bowls and top each serving with a portion of the remaining cauliflower and hazelnuts and a few grinds of pepper. Garnish with some shaved Pecorino and serve immediately.

Serves 4

Reprinted with permission from The Sprouted Kitchen by Sara Forte, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.

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