Tortiglioni with smoked cauliflower cream, balsamic roasted grapes, and almond pecorino crumble

Name: Tortiglioni with smoked cauliflower cream, balsamic roasted grapes, and almond pecorino crumble
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Comida Italiana
Ingredients: 11.3 oz dried tortiglioni; 1.1 lb cauliflower; 6.3 oz seedless red grapes; 2.8 oz shallot; 2 cloves garlic; 1/2 cup heavy cream; 2.1 oz grated pecorino cheese; 1.4 oz rustic bread; 1.2 oz almonds; 3 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp smoked paprika; 1 tbsp fresh thyme; 1 tsp lemon zest; 1 1/4 tsp salt; 1/2 tsp black pepper; 3/4 cup pasta cooking water

An original, elegant Italian pasta dish where tortiglioni are coated in a silky roasted cauliflower cream with a gentle smoky note, finished with balsamic roasted grapes and a crunchy almond, bread, and pecorino crumble. The contrast of sweet, savory, and toasted flavors makes it distinctive without being complicated.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g dried tortiglioni (or pasta corta similar)
500 g cauliflower (en floretes small)
180 g seedless red grapes (whole)
80 g shallot (thinly sliced finas)
2 cloves garlic (1 for the cream and 1 for the crumble)
120 ml heavy cream (puede ser cream espesa)
60 g grated pecorino cheese (divided)
40 g rustic bread (desmenuzado or procesado en migas gruesas)
35 g almonds (chopped gruesas)
45 ml olive oil (divided)
15 ml balsamic vinegar
2 g smoked paprika (divided)
4 g fresh thyme (solo the leaves)
2 g lemon zest (finely grated)
8 g salt (more the necesaria for the agua of the pasta)
2 g black pepper (freshly ground)
180 ml pasta cooking water (approx. reservada)

Nutrition facts

per serving

563 kcal

Calories

18 g

Protein

63 g

Carbs

27 g

Fat

5 g

Fiber

58 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree NutsSulfites

Instructions

1
Preheat the oven to 220°C / 425°F. Place the cauliflower and shallot on a baking tray, add 2 tablespoons olive oil, half of the salt, some black pepper, and 1/2 teaspoon smoked paprika. Toss well.
2
On the same tray or a separate one, add the seedless red grapes with the balsamic vinegar, 1 teaspoon olive oil, and a few fresh thyme leaves. Roast everything for 25 minutes at 220°C / 425°F, stirring once halfway through. The grapes should be juicy and the cauliflower deeply golden.
3
Meanwhile, make the crumble. In a medium skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add 1 minced garlic clove and cook for 30 seconds. Stir in the rustic bread crumbs, chopped almonds, 30 g pecorino, the remaining 1/2 teaspoon smoked paprika, and a little black pepper. Toast for 3 to 4 minutes, stirring, until the crumble is crisp and golden. Set aside.
4
Bring a large pot of salted water to a boil and cook the tortiglioni until al dente according to the package, usually 10 to 12 minutes. Before draining, reserve 180 ml / 3/4 cup of the pasta cooking water.
5
Transfer the roasted cauliflower and roasted shallot to a blender or food processor. Add the heavy cream, 30 g pecorino, lemon zest, and 120 ml / 1/2 cup of the reserved pasta water. Blend until smooth. For a deeper roasted flavor, add some tray juices as well. Adjust with salt and black pepper.
6
Pour the cauliflower cream into a large skillet over low heat. Add the drained tortiglioni and toss for 1 to 2 minutes so the pasta is well coated. If the sauce is too thick, gradually add the remaining reserved pasta water until silky.
7
Fold in half of the roasted grapes, mixing gently so they do not burst too much. Serve the pasta hot and top with the remaining grapes, the almond pecorino crumble, and a few extra fresh thyme leaves if desired.
8
Finish with a little more black pepper to taste and serve immediately.

Chef tips

For a lighter sauce, add a bit more pasta water and reduce the cream. Roast the cauliflower until it has dark edges—that is where much of the flavor develops.

Substitutions

You can use rigatoni or mezze maniche instead of tortiglioni. Pecorino can be replaced with Parmesan, and almonds with hazelnuts for a toastier profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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