Creamy Gemelli with Roasted Cauliflower, Gentle Saffron, and Crunchy Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower, onion, and 2 garlic cloves on a tray; add 2 tablespoons olive oil, 1 teaspoon salt, and the black pepper. Toss well and roast for 22 to 25 minutes, until the cauliflower is tender and browned at the edges.

2. 2

   While the vegetables roast, place the saffron threads in the hot water and let them steep for 10 minutes.

3. 3

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

4. 4

   Bring a large pot of salted water to a boil. Cook the gemelli until al dente, following the package time. Reserve 180 ml / 3/4 cup of the cooking water before draining.

5. 5

   Transfer the roasted cauliflower, roasted onion, the 2 roasted garlic cloves, the remaining raw garlic clove, the saffron infusion, cooking cream, grated Manchego, and 60 ml / 1/4 cup of pasta water to a blender or food processor. Blend until very smooth. Add a little more pasta water if needed to make it silky.

6. 6

   Heat the large skillet over medium-low heat with the remaining tablespoon of olive oil. Pour in the cauliflower sauce and cook for 2 minutes, stirring. Add the drained pasta and toss well to coat. Gradually add more pasta water if you want a looser texture.

7. 7

   Turn off the heat and add the lemon zest and most of the chopped parsley. Toss, taste, and adjust with the remaining salt if needed.

8. 8

   Serve immediately topped with the toasted almonds, the rest of the parsley, and, if desired, a little extra grated Manchego.