Roasted Turmeric Cauliflower, Kale and Shrimp Pasta + Brown Butter – easy enough for a weeknight meal, but delicious enough for a weekend dinner party!
This bowl of deliciousness. I want it again. And again. …… and again. I love pasta and I love seafood – (check out my favorite seafood pasta recipe) and I wanted to try and come up with a new recipe that is weeknight-worthy. This is what happened.
I don’t know you guys, there is something about the roasted turmeric cauliflower that makes this bowl of pasta just so much better …. the flavor just lends itself to the brown butter and they meld together to make this “sauce” that is so unique and flavorful. Add in some roasted kale and shrimp. This will be making an appearance in my kitchen repeatedly. It is officially on my “weeknight dinner ideas” list. You guys have one of those too, right?
Have you guys roasted cauliflower before?
Caaaause its amazing. You should try it. Even if it isn’t for this recipe, just give it a try. Toss some olive oil or butter or homemade ghee on it with some salt – 425 for 30-40 minutes. Maybe rotate it once. You will just be snacking on it after you pull it out of the oven (undoubtedly burning your mouth because you won’t be able to wait until it cools to try it)
I just love this dish. And I hope you guys do too! Let me know what you think and Enjoy!
I hope you guys are having an awesome week! I have been taking it a little slow the past 2 weeks (I blame YOU allergies), but starting to feel a bit better and ready to throw a bunch of new recipes at you guys! Watch out – the rest of April is going to be exciting!!!
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Made this recipe and loved it?!
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Ingredients
- 1 head of cauliflower
- 3 tablespoons olive oil, divided
- 2 teaspoons turmeric
- 3 ½ teaspoons kosher salt, divided
- 3 cups kale, chopped
- 1 pound large shrimp, shelled with tail on (thawed)
- 16 ounces fettuccine noodles, sub gluten-free pasta
- 1 cup reserved pasta water
- 1 pint cherry tomatoes, halved
- ¼ cup salted butter
Serving Suggestion:
- parmesan cheese, freshly grated
Instructions
- Prep: Preheat oven to 425℉. Line two small sheet pans with parchment paper. Set aside.
- Roast Cauliflower: Cut off the leaves and core of 1 head of cauliflower. Then cut into bite-sized florets. Spread cauliflower florets in an even layer on one parchment-lined sheet pan. Drizzle with 1 tablespoon olive oil, toss to coat. Then season with 2 teaspoons turmeric and 1 teaspoon kosher salt. Toss again. Move to the oven to bake for 20 minutes.
- Boil Water: While that bakes, bring a large pot of water to a boil so it is ready when you need it.
- Shrimp + Kale: Take the other parchment-lined baking sheet and add 3 cups kale to one side and 1 pound large shrimp on the other side. Drizzle 1 tablespoon olive oil over the kale and another tablespoon over the shrimp. Toss each one separately. Then sprinkle 1 teaspoon kosher salt over the whole pan.
- Roast Shrimp + Kale: After the cauliflower has baked for 20 minutes, give it a toss, and return it to the oven. At this time, place the pan of shrimp and kale in the oven too. Bake everything for 10 minutes.
- Cook Pasta: Add 16 ounces fettuccine noodles to the pot of boiling water and cook until al dente, per package instructions. Reserve 1 cup pasta water before draining! Return the drained pasta to the pot.
- Combine: Toss the halved tomatoes in the pot and mix to warm. Add the roasted cauliflower, kale, shrimp, 1 cup reserved pasta water, and 1 ½ teaspoons kosher salt to the pot and toss again. Remove from the heat.
- Brown Butter: In a small skillet, brown ¼ cup salted butter by allowing it to melt and simmer until it turns a brown color and has a very strong nutty smell.
- Serve: Pour brown butter over pasta and enjoy immediately with some parmesan cheese!
Notes
- Gluten-Free: simply use gluten-free noodles.
- Dairy-Free: use a plant-based butter and either omit the parmesan cheese or use a dairy-free alternative.
Richard says
I liked this recipe. If I made it again I would toss the kale in fresh chopped garlic before baking. I went pretty heavy on the turmeric on the cauliflower and turned everything pretty yellow. I think next time I would add a little onion powder to the cauliflower with the turmeric, and sprinkle on just 1 tablespoon of turmeric.
Gramma says
Sounds scrumptious! Bet it would go over well in Montana!!
Erin says
I bet it would too!! ?