Creamy Campanelle with Smoked Cauliflower, Confit Garlic and Manchego, with Toasted Almonds and Chives

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the cauliflower with 2 tbsp (30 ml) olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer.

2. 2

   In one corner of the same pan, place the garlic cloves with 1 tbsp (15 ml) olive oil and loosely cover them with a small piece of foil. Roast everything for 25 minutes at 220 °C / 425 °F, stirring the cauliflower halfway through, until golden and tender.

3. 3

   Meanwhile, toast the sliced almonds in a large skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden. Remove and set aside.

4. 4

   Bring a large pot of water to a boil. Add the remaining salt to the water and cook the campanelle according to the package until al dente, usually 9 to 11 minutes. Reserve 3/4 cup (180 ml) of pasta water before draining.

5. 5

   Transfer the roasted cauliflower, confit garlic, heavy cream, butter, half of the grated Manchego, lemon zest, lemon juice, remaining smoked paprika, 1/4 tsp black pepper, and 1/2 cup (120 ml) pasta water to a blender. Blend until smooth and creamy.

6. 6

   Heat the large skillet over medium-low heat. Add the cauliflower sauce and let it bubble gently for 1 to 2 minutes. Add the drained pasta and toss well. If needed, add the remaining pasta water little by little to loosen the sauce.

7. 7

   Add the rest of the Manchego and half of the chives. Stir for 1 minute until the cheese melts and the pasta looks glossy and evenly coated. Taste and adjust with salt and pepper if needed.

8. 8

   Serve immediately topped with the toasted almonds, the remaining chives, and, if desired, a little more grated Manchego.

9. 9

   For a deeper golden finish, you can place the roasted cauliflower under the oven broiler for 1 to 2 minutes at 245 °C / 475 °F before blending, watching closely so it does not burn.