Fusilloni with golden cauliflower cream, pecorino, balsamic roasted grapes, and sage pangrattato

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower and onion on a baking tray, add 2 tablespoons olive oil, 1/2 teaspoon salt, and a little black pepper. Toss well and roast for 25 minutes, stirring halfway through, until the cauliflower is deeply golden and tender.

2. 2

   On another tray or on one side of the same tray, place the seedless red grapes. Add the balsamic vinegar, toss gently, and roast for 12 minutes at 220 °C / 425 °F, until they start to burst but still hold their shape.

3. 3

   Meanwhile, boil the fusilloni in plenty of water with the remaining salt until al dente, following the package timing. Reserve 3/4 cup / 180 ml of pasta cooking water before draining.

4. 4

   For the pangrattato, heat the butter with 1 tablespoon olive oil in a skillet over medium heat. Add 1 minced garlic clove and the fresh sage. Cook for 30 seconds, then add the breadcrumbs and toast for 3 to 4 minutes, stirring, until crisp and golden. Remove from the heat.

5. 5

   Transfer the roasted cauliflower and roasted onion to a blender or food processor. Add 2 garlic cloves, the whole milk, 60 g pecorino, 1/4 teaspoon salt, and black pepper to taste. Blend until very smooth. If needed, add a little reserved pasta water to adjust the texture.

6. 6

   Pour the cauliflower cream into a large skillet over low heat. Add the cooked fusilloni and toss well. Stir in some of the reserved pasta water, a little at a time, until the sauce looks glossy and coats the pasta evenly.

7. 7

   Serve the pasta in warm bowls. Spoon over the balsamic roasted grapes, the remaining pecorino, and the sage pangrattato. Finish with more black pepper and a few final drops of olive oil if desired.

8. 8

   Serve immediately to enjoy the contrast of silky cream, juicy grapes, and crunchy topping.