We’re still grasping summer by marrying “corn off the cob” with autumn cauliflower and kale. For deep taste and color… we roast our cauliflower and reserve the greens to add halfway through along with the corn and kale.
1 head cauliflower, rinsed & air-dried
6 leaves of kale, rinsed, air-dried, ribs removed
2 ears of corn, blanched, de-cobbed
Extra virgin olive oil
Freshly ground peppercorns
Red pepper flakes
Flat-leaf parsley, finely chopped
Maldon Sea Salt Flakes
Freshly squeezed lemon juice
1 pound Pappardelle , cooked al dente
Preheat your oven to 425 degrees.
Trim and slice your cauliflower like you would a loaf of bread. Make sure your slices are the same thickness. Reserve the cauliflower greens, remove the ribs and toss the greens in olive oil to lightly coat. Set aside.
Also reserve the cauliflower crumbles and set aside.
Next… remove the ribs from the kale, tear the leaves and toss them in olive oil to lightly coat. Set aside.
Cut the corn off the cobs and set aside.
Spread your prepared cauliflower flat side down on a roasting pan in one layer and drizzle it with olive oil. Place it on a shelf in the lower third of your preheated oven.
When you see it start to lightly brown… about 20 minutes or so… remove it from the oven. Flip the cauliflower with a spatula. Now sprinkle with a generous pinch of red pepper flakes and the corn. Top with the kale and cauliflower greens.
Let all roast until it turns to a rich brown color.
Remove from the oven and toss with the prepared Pappardelle.
To Serve Add…
a handful of grated Pecorino
a handful of toasted breadcrumbs
a generous pinch of finely chopped flat leaf parsley
Maldon Sea Salt Flakes and freshly ground white peppercorns
a drizzle of extra virgin olive oil and
a splash of fresh lemon juice.
Serve HOT!!! Garnish with reserved cauliflower crumbles!