Name: Roasted Cauliflower & Hazelnut Carbonara Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 medium cauliflower, cut into florets; 1 cup hazelnuts; 4 slices bacon, chopped; 4 cloves garlic, minced; 4 large eggs; 1 cup grated Parmesan cheese; 1/2 cup heavy cream; Salt and pepper, to taste; Fresh parsley, for garnish

Roasted Cauliflower & Hazelnut Carbonara Recipe

Elianore Gladden Modified: February 18, 2024

Photos of Roasted Cauliflower & Hazelnut Carbonara Recipe

How To Make Roasted Cauliflower & Hazelnut Carbonara

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

1 medium cauliflower, cut into florets
1 cup hazelnuts
4 slices bacon, chopped
4 cloves garlic, minced
4 large eggs
1 cup grated Parmesan cheese
1/2 cup heavy cream
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

Preheat oven to 425°F (220°C).
Spread the cauliflower florets and hazelnuts on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Roast in the oven for 20-25 minutes, or until cauliflower is golden brown and tender, and hazelnuts are toasted. Remove from oven and set aside.
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
In the same skillet, sauté the minced garlic until fragrant, about 1 minute.
In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream.
Add the cooked cauliflower, hazelnuts, and bacon to the skillet with the garlic. Stir to combine.
Pour the egg mixture into the skillet and cook over low heat, stirring constantly, until the sauce thickens and coats the cauliflower, about 2-3 minutes. Be careful not to scramble the eggs.
Season with salt and pepper to taste.
Serve the roasted cauliflower and hazelnut carbonara with fresh parsley as a garnish.