Roasted Cauliflower & Orecchiette Pasta

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

Meanwhile, halve, peel, and thinly slice the onion. Roughly chop the parsley leaves and stems. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the ricotta, lemon zest, the juice of 2 lemon wedges, half the parmesan, and up to half the garlic paste; season with salt and pepper.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

In the pan of reserved fond, heat the butter on medium-high until melted. Add the sliced onion. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the capers, remaining garlic paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. 

To the pot of cooked pasta, add the cooked onion, roasted cauliflower, cream, cooked pancetta, the juice of the remaining lemon wedges, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the remaining parmesan. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the seasoned ricotta and chopped parsley. Enjoy!