Penne with Roasted Cauliflower, Rosemary and Bacon
Looking for ways to incorporate more veggies into your nightly dinner rotation? This recipe lets roasted cauliflower do the trick.
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking dish
- Skillet
- Pot
- Colander
- Stove
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 small head of cauliflower, about 2 pounds before trimming
- 2 Tablespoons Challenge European Style Butter, melted
- salt
- freshly ground pepper
- ¼ cup low-sodium chicken broth (or water)
- 1 Tablespoon olive oil
- 6 slices thick-cut smoked bacon, cut crosswise into matchstick strips
- 1 Tablepoon minced fresh rosemary
- 6 cloves garlic, pressed or minced
- ¾ cup dry white Vermouth
- 1 pound dried imported penne pasta
- 2 Tablespoons very cold unsalted European butter, cut into 4 cubes
- 1½ cups grated Parmesan cheese, preferably imported (about 3 ounces)
- 4 Tablespoons roughly chopped Italian parsley (optional)
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