This Roasted Cauliflower Fettuccine begins with fresh, naturally grown ingredients, clean flavors and brilliant whites. Like waking up to a new snow that’s settled on the frozen ground.
I like white. Ask Ranger Craig. He’ll tell you I have an obsession with white. It seems every trip to Costco I come home with a package of white towels, white wash cloths, or white kitchen rags. Last trip I came home with white bed linens. I like white.
It’s a good thing I like white. I read recently that cauliflower is making a comeback (I didn’t get the memo that it left) and so this Roasted Cauliflower Fettuccine had to make a comeback too.
I’ve been preparing cauliflower for years. Even when it wasn’t the cool veggie. I like cauliflower. Roasted, baked with lots of good quality cheese, steamed and mashed. I even like it raw or fried with a spicy aioli for dipping.
Cauliflower is my inspiration for this winter white Roasted Cauliflower Fettuccine with Garlic Béchamel and Toasted Pine Nuts. Fresh, enticing, distinctive in flavor and sporting the color of winter. The taste of comfort… like a soft white blanket.
This is a simple dish. Simply flavored with its few ingredients. To change things up I like playing with different types of cheese. I’ve used Manchengo, a firm goats cheese, Parrano, and mixed a few other fave Italian cheeses with it as well. If you don’t care for garlic, substitute with 1 shallot finely chopped.
Delicious Wishes and Loads of Love