Roasted Cauliflower Carbonara: Guest Post by Claire Dieterich

September 27, 2017



 Hi everyone! It's Claire from For the Love of Gourmet and I'm back with another recipe! The first recipe I guest posted here was a tomato and peach salad that is easy and absolutely delicious. I'm so happy to be back on Life with a Dash of Whimsy with another recipe! If you head over to my blog, you can see that I'm a big fan of easy dishes that seem like might be more complicated to make. You can also see that I'm a big fan of pasta! I have quite a few pasta recipes on my blog and they're all simple and delicious, easy enough for a weeknight but fancy enough to serve guests.

 
This roasted cauliflower carbonara is no exception. Cauliflower is hit or miss in our house. I love it, along with our 8 month old, Easton. My husband is not a fan, and our 2 1/2 year old, Lleyton, gives it the side eye until he sees me take a bite. Then maybe he'll take 1-2 bites of it. Thankfully our toddler is a pretty good eater and this is one of the only vegetables he doesn't like. I made this recipe and everyone gobbled it up! Poor little Easton just had some plain cauliflower puree, but he seemed to enjoy himself :)


A lot of people may think that they don't like a certain vegetable: broccoli, cauliflower, Brussels sprouts, and asparagus seem to fall into the "dislike" category. To those people, I encourage you to try them roasted! Drizzling them with olive oil, sprinkling with salt and pepper, maybe some chili powder or garlic, and roasted in the oven truly brings out the flavor in a much more tasty way. For Lleyton, I will chop up a pan of vegetables for him and roast them at the start of the week to have with lunch or dinner. As a busy mom of two, that prep work ensures that I have something healthy to give him when we're rushed for lunch or dinner, and I know it's something that he'll eat! Roast those veggies! 
 

My one extra tip before you dive into this easy recipe is regarding the addition of the beaten eggs. Make sure that the pot is on LOW heat and that you are stirring the pasta as you add it. Otherwise you will end up with scrambled eggs in your pasta! Enjoy! p.s. Thank you to Katie for having me guest post on your blog. It has been so fun for me to post on the blog of someone I truly admire and respect!


Roasted Cauliflower Carbonara

Cuisine: Pasta
Prep time:
Cook time:
Total time:
Serves: 4 servings

Ingredients

  • 1 lb. spaghetti
  • 1 large head cauliflower
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. chili powder
  • 4 tbsp. olive oil, divided
  • 6 slices bacon, cubed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 eggs, beaten
  • 1/2 cup finely grated parmesan cheese

Instructions
  1. Preheat oven to 400 degrees Fahrenheit and line a rimmed baking pan with aluminum foil.
  2. Cut cauliflower into small florets. Drizzle with 3 tbsp. of the olive oil and then sprinkle with salt, pepper, and chili powder. Toss with hands to coat and bake for 20-25 minutes until tender and golden brown.
  3. Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and toss with 1 tbsp. olive oil. Set aside.
  4. In the same pot, add bacon and cook until browned. Add onion and garlic and cook until onion is translucent.
  5. Return pasta to pot and mix to coat. Turn heat to low, and while tossing the pasta, add in beaten eggs. Continue to stir until eggs are fully cooked. This will only take a few minutes and you will notice the pasta becoming less slippery and more difficult to mix as the eggs cook.
  6. Remove from heat and mix in parmesan cheese.
  7. Serve topped with fresh ground black pepper, enjoy!

If you've enjoyed Claire's recipes then be sure to check out her blog, For the Love of Gourmet, and follow her on Instagram!

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