Baked candele with cauliflower lemon cream, caramelized onion, fior di latte mozzarella, and parmesan almond crust

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Bring a large pot of water to a boil and add about half of the salt.

2. 2

   On a large baking tray or dish, toss the cauliflower with 1 1/2 tbsp olive oil, a pinch of salt, black pepper, and half of the fresh thyme. Roast at 220°C / 425°F for 20 minutes, until tender with browned edges.

3. 3

   Meanwhile, heat a large skillet over medium-low heat. Add 1 1/2 tbsp olive oil and the butter. Add the yellow onion with a pinch of salt and cook for 15-18 minutes, stirring occasionally, until very soft and caramelized. Add the garlic and cook for 1 minute more.

4. 4

   Cook the candele or ziti pasta in the boiling water for 2 minutes less than the package directions. Reserve 120 ml / 1/2 cup of the pasta water and drain the pasta.

5. 5

   Transfer the roasted cauliflower to a blender with the heavy cream, vegetable broth, lemon zest, 2 tbsp lemon juice, nutmeg, 30 g / 1/3 cup grated parmesan, and 60 ml / 1/4 cup of the reserved pasta water. Blend until smooth and creamy. Add a little more pasta water if you want a looser sauce.

6. 6

   In a small bowl, mix the breadcrumbs, sliced almonds, the remaining 40 g / just under 1/2 cup grated parmesan, the rest of the fresh thyme, and a pinch of black pepper.

7. 7

   In a baking dish, combine the drained pasta with the cauliflower lemon cream, caramelized onion, and fior di latte mozzarella. Stir well so all ingredients are evenly distributed.

8. 8

   Sprinkle the breadcrumb, almond, and parmesan mixture over the top. Drizzle with a small thread of the remaining olive oil.

9. 9

   Bake at 200°C / 400°F for 18-20 minutes, until the top is golden and the sauce is bubbling around the edges. If desired, broil for 1-2 minutes for extra color, watching closely.

10. 10

    Let rest for 5 minutes before serving so the cream can settle. Serve hot.