Caramelized Cauliflower Fettuccine with California Prunes
This caramelized cauliflower fettuccine is unexpectedly delicious! Patricia Brannan, MS, RD developed this dish to showcase how well California prunes pair with savory entrées like pasta.
Why this recipe works
Why does this recipe for Caramelized Cauliflower Fettuccine with California Prunes work? Prunes and cauliflower might seem like an unexpected combination, but they’re actually a match made in heaven. Roasting the cauliflower brings out it subtle sweetness and allows it to absorb the other flavors showcased in this dish, like briny olives, pungent garlic and fresh herbs. Prunes add subtle sweetness and provide balance to the flavor profile of this pasta, helping to mellow the dish as a whole.
Delicious AND nutritious
Prunes aren’t just delicious, they’re incredibly nutritious, too. They are a healthy powerhouse and provide many essential vitamins and minerals that will level up the nutritional value of any recipe. Prunes are low glycemic and loaded with fiber, polyphenols, boron, potassium, and Vitamin K which collectively can contribute to gut health, reduced inflammation, cancer prevention, blood sugar control, bone health, and reduced cholesterol!
Caramelized Cauliflower Fettuccine with California Prunes, Garlic, and Herbs
Ingredients
- 2 heads cauliflower chopped into small florets
- 1/3 cup tablespoons extra-virgin olive oil
- ½ tsp kosher salt
- ½ tsp black pepper
- 8 large cloves garlic chopped
- 3 shallots thinly sliced
- 2 sprigs fresh rosemary chopped
- 2 leaves fresh sage chopped
- 1 cup whole pitted California prunes chopped
- ½ cup green olives chopped
- ¼ cup walnuts chopped (optional)
- ½ tsp chili pepper flakes
- 8 ounces fettuccine pasta
- 1 bunch fresh parsley stemmed and chopped
- Zest from 1 lemon + 1 tablespoon lemon juice
- 2 ounces grated Parmesan or Pecorino cheese
Instructions
- Preheat the oven to 425°F (220C). Toss the cauliflower florets with 1 tablespoon of the olive oil over a baking sheet and season with a ¼ teaspoon each of salt and pepper. Spread out in a single layer and roast in the oven for 20 minutes until the cauliflower is caramelized and golden brown on the edges. Remove from heat and set aside.
- Meanwhile, heat the remaining olive oil in a large saucepan over medium heat. Once the oil is shimmering in the pan, add the garlic, shallots, rosemary, and sage. Cook, stirring occasionally, until fragrant but not browned, about 2 minutes. Reduce the heat to low and stir in the chopped prunes, olives, walnuts, and chili pepper flakes and continue cooking on low.
- Bring a pot of salted water to a boil. Drop in the pasta, and cook until al dente, about 8 to 10 minutes. Set aside.
- Reserve a ½ cup (120ml) of the pasta water and add it to the saucepan with the prune mixture, stirring, to create a pan sauce. Season with remaining salt and black pepper and increase the heat to medium high. Add the caramelized cauliflower and drained pasta to the pan, along with the parsley, lemon zest, and lemon juice and toss to evenly distribute. The fettuccine should be evenly coated with the cauliflower florets, prunes, herbs, and savory bits.
- Transfer to a large serving platter or to dinner plates, top with grated cheese, and serve warm.
Notes
Nutrition
More cauliflower + prune pairings
Roasted Cauliflower with Peanut Sauce
With it’s spicy, sweet and salty notes, this recipe from Heartbeet Kitchen checks all the right boxes.
Chicken and Prune Pizza with Cauliflower Crust
Sweet and tangy, this Chicken and California Prune Pizza will delight your tastebuds. The combination of blue cheese, red onion, and prunes is utterly irresistible.
Pan-Roasted Cauliflower with Chickpeas and Prunes
Looking to incorporate more plant-based meals into your diet? Try this savory veggie + quinoa dish by Michelle Dudash, RDN.
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