Roasted Cauliflower Carbonara
A vegetable-forward riff on carbonara that replaces pasta with roasted cauliflower, combining egg, cheese, and guanciale or bacon in a creamy sauce. The cauliflower florets are roasted until caramelized, then tossed with the warm egg-and-cheese mixture while retaining a firm bite.
Ingredients
Method
Preheat the oven to 425°F (220°C). Cut the cauliflower into 1-inch florets and toss with 3 tbsp olive oil, salt, and black pepper on a sheet pan.
Roast the cauliflower for 20–25 minutes, stirring halfway through, until the edges are golden and caramelized.
While the cauliflower roasts, cook the diced bacon in a large skillet over medium heat until crispy, about 5–7 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
In a bowl, whisk together the 3 eggs, grated Parmesan, heavy cream (if using), lemon juice, and red pepper flakes. Season lightly with salt and black pepper.
Remove the roasted cauliflower from the oven and add it to the skillet with the bacon off the heat. Stir to combine and cool for 1 minute.
Pour the egg mixture over the warm cauliflower and bacon, stirring gently and constantly for 1–2 minutes. The residual heat will cook the eggs into a creamy sauce; do not allow the mixture to boil or the eggs will scramble.
Transfer to serving plates and garnish with fresh parsley. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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