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Cavatelli with roasted cauliflower and bacon

Makes 4 to 6 servings
Makes 4 to 6 servings


  • 1 small head cauliflower florets, trimmed into 3/4-inch pieces
  • 5 tablespoon extra-virgin olive oil
  • 1/4 cup low sodium chicken broth or water
  • 6 ounce thick-cut bacon, cut into matchstick strips
  • 6 ounce garlic cloves, very finely chopped
  • 3/4 cup dry white wine
  • 1 pound imported mezze penne rigate or garganelli
  • 5 1/2 cup grated pecorino cheese
  • 1/3 cup roughly chopped flat-leaf parsley
  • Preparation

    Baking Directions:

    Preheat the oven to 500 degrees F.

    Combine the cauliflower with 2 tablespoons of olive oil in a baking dish and toss to coat.

    Season with salt and pepper, then drizzle all over with the chicken broth.

    Roast about 15 minutes, until golden and tender.

    Bring a very large pot of generously salted water to a boil.

    Cook the bacon in the remaining 3 tablespoons of olive oil in a heavy-bottomed pot until golden.

    Add the garlic and cook for 30 seconds more.

    Add the white wine, 1 teaspoon of salt, and plenty of pepper.

    Bring to a simmer, then remove from the heat.

    Cook the pasta according to package directions until al dente.

    When the pasta is ready, use a spider to lift it out of the water and transfer to the bacon mixture, allowing the water dripping from the pasta to fall into the pot.

    Add the roasted cauliflower and enough of the reserved pasta water to make a light sauce.

    Raise the heat to high, toss well, add the pecorino and parsley and toss again.

    Serve warm.

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