Roasted Cauliflower Carbonara
Roasted cauliflower carbonara is a cozy dish full of rich flavor and comforting textures. It’s made with crispy bacon, parmesan and golden roasted cauliflower. Serve it over pasta or enjoy it on its own for a satisfying meal.
Servings: 4
Equipment
- Dutch Oven or Saucepan
- Pot Large
- Box Grater or Microplane
Ingredients
- 1 Head cauliflower
- ½ Cup olive oil
- 1 Teaspoon sea salt
- 2 Teaspoon black pepper coarse
- 2 Cloves garlic
- 6 Ounces bacon chopped
- 4 egg yolks
- 1 Cup parmesan cheese freshly grated
- 1 Pinch red pepper flakes
To Garnish
- 4 Tablespoon parsley fresh, chopped
- ¼ Cup parmesan cheese shaved or grated
Pasta (Optional)
- 1 Pound rigatoni gluten free or regular
Instructions
- Preheat the oven to 425°F.
- Chop cauliflower into 1-inch florets. Toss with 2 tablepsoons of olive oil, sea salt, a pinch of black pepper, and garlic powder.
- Spread onto a foil-lined baking sheet and place into the oven on the top rack. Roast for 40 minutes.
- When 15 minutes remain for the cauliflower, start preparing the sauce. Add bacon to a Dutch oven over medium-high heat. Sauté for 4 to 5 minutes and lower heat. Add the garlic and a pinch of red pepper flakes and stir. *Don't drain the fat drippings.*
- If serving with pasta, start to cook 1 pound of rigatoni or your choice of pasta, following the package directions.
- In a small mixing bowl, beat the egg yolks. Whisk in remaining olive oil, parmesan, ground black pepper, and salt.
- Add cauliflower to the Dutch oven and toss to coat in the fat drippings.
- Next, pour the sauce over the cauliflower and stir. Cook for 4 minutes, stirring constantly to prevent the eggs from scrambling.
- If servicing with pasta, drain the pasta and place in serving bowls. Top with carbonara sauce.
- Garnish with fresh chopped parsley and freshly grated parmesan cheese.
Notes
Roast cauliflower until browned: This adds maximum flavor and texture.
Don’t drain the bacon fat: It helps coat the cauliflower and boosts richness.
Stir constantly when adding eggs: Prevents the sauce from scrambling.
Add the sauce off the heat: The residual heat is enough to cook the eggs gently.
Don’t drain the bacon fat: It helps coat the cauliflower and boosts richness.
Stir constantly when adding eggs: Prevents the sauce from scrambling.
Add the sauce off the heat: The residual heat is enough to cook the eggs gently.
Nutrition
Calories: 1263kcal | Carbohydrates: 95g | Protein: 32g | Fat: 84g | Saturated Fat: 28g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 44g | Cholesterol: 256mg | Sodium: 1208mg | Potassium: 773mg | Fiber: 7g | Sugar: 6g | Vitamin A: 846IU | Vitamin C: 75mg | Calcium: 462mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
