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Roasted Cauliflower, Pepper and Serrano Ham Pappardelle


1 bag of Al Dente Pappardelle

1 head of cauliflower

1 red pepper

8 thin slices of Serrano ham (crisped in oven or plain)

½ cup of olive oil

8-10 cloves of garlic

1 cup of vegetable or chicken broth

¼ cup chopped parsley

Red pepper flakes (optional)

Parmesan cheese for garnish (optional)

Cut cauliflower and boil until very soft.  While the cauliflower is boiling, preheat oven to 400F and crisp the Serrano ham (approximately 5-7 minutes depending upon the thickness of the ham). Roast the pepper whole in the oven or on a gas flame or grill.   Pour ½ cup of olive oil in a small sauce pan, place the peeled garlic cloves in the olive oil and poach them until they are lightly golden brown.

When the cauliflower is very soft, drain it well, then place on an oiled baking sheet and season with salt and pepper.  Roast until lightly browned.  With an immersion blender or food processor, puree the cauliflower, 1 cup of stock, poached garlic and ¼ cup of the poaching oil.  Seed and peel some of the char off of the pepper then cut into strips.  Cut the Serrano ham into strips and chop the parsley.

Now we are ready to cook the pasta.  Add 1 bag Al Dente Pappardelle to salted boiling water and cook for 3 minutes.  Drain the pasta and immediately toss it with the remaining ¼ cup olive and season with salt and pepper.  Then toss with roasted cauliflower puree, Serrano ham, roasted pepper and optional red pepper flakes.  Garnish with parsley and parmesan cheese.  Enjoy…we did with a lovely Prosecco.

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