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The Best Roasted Cauliflower (& Dinner Party Menu!)

A recent dinner party menu & trust me, you need this cauliflower recipe in your life! 😉🙌🏻

Last weekend we had few friends over for dinner and I’m sharing the menu below. Most of the dishes we serve at dinner parties are really simple wine food – Mike did the grilling (wild-caught salmon and also filet mignon, not pictured) for the main dishes and I did the apps and sides. I like things I can make ahead (like the caprese). Another one of my tips if you can’t make the full dish ahead is to prep as much as you can prior – for example, for the arugula salad, I toast the pine nuts ahead, grate the cheese, and zest the lemon and keep everything covered and fresh until time to assemble.

But trust me, you need this super-delicious roasted cauliflower recipe in your life! 😉🙌🏻

Pesto Pasta Salad with Peas

Recipe courtesy of Ina Garten
Prep Time 20 minutes
Cook Time 12 minutes

Ingredients

Pasta

  • ¾ lb. fusilli pasta
  • ¾ lb. bow tie pasta
  • ¼ cup extra
  • virgin olive oil
  • 1 ½ cups pesto packaged or see recipe below
  • 1 10-ounce package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • 1 ¼ cups good mayonnaise
  • ½ cup freshly grated Parmesan
  • 1 ½ cups frozen peas defrosted
  • cup pine nuts
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper

Pesto

  • ¼ cup walnuts
  • ¼ cup pine nuts
  • 2 tablespoons chopped garlic 6 cloves
  • 5 cups fresh basil leaves packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 ½ extra virgin olive oil
  • 1 cup freshly grated Parmesan

Preparation

Pasta

  1. Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

Pesto

  1. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Processed with VSCO with av4 preset

Here’s our full dinner menu:

364E1C91-6DAD-4D8D-B222-172C7E584E52.JPG
Cheese Platter with St. Andre, Truffle Cheese, Drunken Goat, Aged Proscuitto, Speck, Castelvetrano Olives, Artichokes, Pickled Cucumbers, Herbed Mozzarella & Roasted Marcona Almonds
grilled-salmon-simple.jpg
Simple Gilled Salmon with Dill, Lemon, Salt & Pepper
Simple-Arugula-Salad.jpg
Arugula Salad with Shaved Pecorino, Lemon Zest & Toasted Pine Nuts
caprese-salad-modifica.jpg
UAV Mozzarella with Tomatoes, Basil Pesto, Olive Oil & Fresh Basil

I always pick up dessert from a local bakery, because who has the time?! Last but not least 100% don’t forget the dessert wine!

Here was our full wine menu:

Bon Appétit!

xx — BB

9 comments on “The Best Roasted Cauliflower (& Dinner Party Menu!)

  1. Barbara

    Just had a roasted cauliflower steak for lunch at a fav NYC lunch spot and it was different and delicious. Thank you for the recipe!!

    • breebasham

      Yum, now THAT sounds good!! What spot in NYC do you like for lunch?

  2. That is your best cheese plate yet!

  3. Your food pics are beautiful. You could be a food stylist! Great work. Will definitely try the cauliflower recipe.

    • breebasham

      Thank you!! I honestly need to get going with a DSLR, I’m taking all of these on my iPhone right now. 😂But I love doing it! Let me know how you guys like the recipe if you end up trying it! It’s one of my all-time faves…

  4. Sara Stith

    I’m going to make that cauliflower dish!

  5. Pingback: Simple, Delicious Thanksgiving Recipes – The Modifica

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