Roasted Cauliflower, Swiss Chard, & Hazelnut Pasta

There’s nothing that brings solace like a home-cooked meal. Especially now, it's an opportunity to reflect with gratitude while embracing a new season filled with the comforts of home, good food and family.  Thankfully, Aran Goyoaga, author, chef, and photographer, has just the recipes for the coming months.

Rooted in a love for food that spans generations, her second cookbook, Cannelle et Vanille, features approachable, family-friendly recipes that center around bringing joy and kinship around the table.  Below, she shares an easy but elevated recipe that is perfect for an everyday dinner with loved ones.

 

 

Roasted Cauliflower, Swiss Chard, & Hazelnut Pasta

 

"There is a lot going on in this pasta dish: the smokiness from the roasted cauliflower, the earthy cumin, the briny anchovies, the tender chard, the crunch from the hazelnuts. If you are avoiding grains, you can make this without the pasta and instead serve it with a fried egg and some fresh herbs. This makes for a great lunch too."

 

Ingredients:  

Makes 4 to 6 servings

• 1 small (1 ½ pounds or 680 g) head cauliflower, cut into medium florets

• 5 tablespoons extra-virgin olive oil, divided

• 2 teaspoons ground cumin

• 2 thyme sprigs

• 1 ½ teaspoons kosher salt, divided

• ½ teaspoon freshly ground black pepper, divided

• 12 ounces (340 g) gluten-free dry spaghetti or fresh pasta

• 2 oil-packed anchovy fillets (optional)

• 2 cloves garlic, thinly sliced

• 4 packed cups chopped Swiss chard (about 5 leaves and stems)

• 1 lemon, zested and juiced

• 2 tablespoons finely chopped Italian parsley

• 2 tablespoons coarsely chopped toasted hazelnuts

• 2 tablespoons finely grated Parmesan cheese

 

 

Directions:

1. Preheat the oven to 400 degrees F. Toss together the cauliflower, 3 tablespoons of the olive oil, cumin, thyme, 1 teaspoon of the salt, and pepper on a baking sheet, making sure the cauliflower is well coated with oil and spices. Bake for 30 minutes, or until the cauliflower is tender and caramelized. 

 

2. While the cauliflower is baking, fill a large pot with generously salted water and bring it to a boil. Add the spaghetti, stir, and cook until al dente, about 10 minutes (check box for cooking time if not using fresh pasta). Reserve 1/2 cup of the pasta cooking water before draining.

 

3. Heat the remaining 2 tablespoons olive oil in a large sauté pan over medium heat. Add the anchovies and garlic. Stir and cook for 30 seconds, until the anchovies dissolve into the oil, then add the Swiss chard and remaining 1⁄2 teaspoon salt. Toss together and cook for 3 minutes, or until the chard is wilted. Add the reserved pasta water and simmer for 5 minutes.

 

4. Increase heat to medium high. Add the spaghetti, roasted cauliflower, and lemon juice and zest to the pan, and toss everything together for about 1 minute. Serve immediately with a sprinkle of parsley, hazelnuts, and Parmesan.

 

© 2019 By Aran Goyoaga. All rights reserved. Excerpted from Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood by permission of Sasquatch Books.

 

 

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Photography by Aran Goyoaga & Dorothee Brand