Roasted Turmeric Cauliflower, Kale and Shrimp Pasta + Brown Butter Recipe
Easy enough for a weeknight meal, but delicious enough for a weekend dinner party!
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.
Nutrition
Calories: 518kcal | Carbohydrates: 63g | Protein: 24g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 179mg | Sodium: 1904mg | Potassium: 784mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1854IU | Vitamin C: 74mg | Calcium: 128mg | Iron: 3mg
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