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Does this happen to you too? A few days have passed since you went to the market and your refrigerator is nearly empty. But you have to go to town tomorrow anyway and don’t want to make a special trip. That was me yesterday.
I’d resolved to Frankenstein something together and wasn’t feeling very excited about it. I was about to turn to our standard Pasta Aglio e Olio (which we love!), but instead I decided to page through a favorite cookbook of mine, having exactly zero faith that inspiration would strike. I was wrong.
Page 140 of Cooking for Friends saved the day. It went like this in my head: “Mmm, that looks good. Huh, I do have cauliflower, and parsley, garlic and capers; no almonds (mmm Almond Pesto), but I have hazelnuts; and I have Parmesan cheese!” In about half an hour we were gobbling it up, complete with satisfied sighs. Maybe next time, Frankenstein.
Bucatini with Charred Cauliflower and Hazelnut Pesto
Ingredients
- 6 ounces dry bucatini or other long pasta like spaghetti or linguini
- 1/2 head cauliflower cut into florets
- 1 clove small garlic
- 1/2 cup fresh Italian parsley
- 2 ounces toasted hazelnuts
- 1 tablespoon capers (I use salt packed that I rinsed – if you have brined, drain before adding.)
- 1/4 cup extra virgin olive oil
- salt and freshly ground black pepper to taste
- 1/2 cup shaved Parmesan cheese
Instructions
- Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup cooking water.
- Heat a stovetop grill pan (or grill pan on the BBQ) over high heat until hot. Add cauliflower and cook, turning often, until lightly charred on all sides, 6 or 7 minutes. Remove from heat.
- Meanwhile, with food processor running, add garlic and parsley to mince. Scrape down sides of bowl and add hazelnuts and capers; pulse until finely chopped. Add charred cauliflower and olive oil; pulse until coarsely chopped.
- In a serving bowl, toss drained pasta, 1/4 cup reserved cooking water and cauliflower mixture until thoroughly combined. Add more cooking water to desired consistency. Season to taste with salt and freshly ground black pepper. Top with Parmesan cheese and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds fantastic! I definitely need to remember it for the next time we suddenly have multiple CSA cauliflowers in the crisper. 🙂
I love it when we have that problem! 🙂 It usually means curry…
This is such an interesting recipe, Marissa! I love that you’ve combined pasta with cauliflower and a really good-sounding pesto. And it’s amazing that you came up with it from an empty fridge!
Thanks, Helen! Cauliflower and hazelnuts make for a hearty pesto – definitely a keeper.
Very cool idea!! I really like this 🙂
Thank you, Sabrina!
Did you say charred cauliflower? I’m in! Love it! Great flavors, pinning!
Thanks, Mira. Definitely love the hint of smokiness in the dish!
I do that all the time – putting the grocery store off until I have other errands to run! Though I must say, what you come up with an empty fridge is WAY more creative than what I come up with – which is usually just pasta with a little butter when I have nothing on hand 😉
Fantastic recipe, Marissa! Pinning for sure.
I LOVE pasta with butter on it – rice too. Sometimes that kind of ultra simple dish is perfect. 🙂
We love less complex pastas like this, with carefully chosen ingredients that work well. Yum!
Julie & Alesah
Gourmet Getaways xx
Thank you!
THIS is what you produce when your cupboards are bare? Jeez, could you make sure your pantry is that bare when I come visit? I’ve been meaning to make cauliflower pasta for ages, you just prompted me 🙂 And I must check out that book! 🙂
haha, thanks Nagi! I can only imagine the masterpieces you come up with… 🙂 Yes, the book is great. I’ve cooked a dozen things from it and enjoyed every one.
I love this dish! And I would have never thought it had been “frankenstein-ed.”
haha, thanks Allie!
When in doubt, turn random ingredients in your fridge into pesto! Lol. That is totally how I operate. 🙂
Well said, Joanne!
Hehe that is me today!! We ran out of food because Mr NQN was home sick this week as was I so we didn’t go out and we ended up eating all of the dinner food for lunch and dinner. I think this is a great save recipe Marissa! I think we’ll end up eating something similar!
So sorry you were both sick, Lorraine. It’s a perfect reason for simple meals, right? Hope you’re both feeling better…
Haha love the imagery of ‘Frankensteining it’! This looks awesome- I’ve yet to try bucatini but it sounds amazing and so does the hazelnut pesto 🙂 Pinning!
Thanks, Medha. You’ve got to try bucatini – it’s a favorite of mine.
Wow!! THIS is what you make when you have nothing in your fridge?? Please come live with me, Marissa…pleaseeee!!! I literally had pasta for dinner last night and normally, I’m not one to crave the same thing the next day, but THIS is the exception. I can practically taste the nuttiness of the hazelnuts and saltiness of the parmesan in my mouth…I’m drooling. Gorgeous, gorgeous meal, Marissa!!
Are you kidding? Of course! But you have to bring dessert. 🙂
Toasted cauliflower and then toasted hazelnuts & capers – this sounds amazing. And with the heat and humidity I won’t have to be in the kitchen too long either. Perfect!
Thank you, Nancy!
Bucatini is new to me, I really like the thickness compared to spaghetti. This sounds quite tasty AND easy. Especially with all the humidity, a fuss free and filling dinner. Thanks!
I can’t wait for you to try bucatini – I know you’ll love it!
Marissa!!!! This looks so awesome!!! Totally in love with it!!! And I’m betting the hazelnuts taste better than the almonds anyhow.
Thanks, Mila! The hazelnuts were great – I’ll try it with almonds at some point, but wouldn’t be surprised if you’re right. 🙂