Gluten-Free Spicy Cauliflower Pasta

Even those who avoid gluten can enjoy homemade pasta by using our Cup4Cup gluten-free flour and a Philips pasta maker. Xanthan gum is increasingly available in major grocery stores (look for it next to the gluten-free flours and other specialty grains), and is also available at many health food stores. The
manufacturer of the Philips pasta machine recommends measuring the flour and water by weight, so use a food scale to measure these ingredients if you have one.

 

Gluten-Free Spicy Cauliflower Pasta

 

For the cauliflower:

1 head cauliflower, about 1 lb. (500 g)

3 Tbs. olive oil

1/2 tsp. salt, plus more, to taste

1 garlic clove, minced

 

For the pasta:

3 cups plus 2 tsp. (17 1/2 oz./500 g) gluten-free flour, preferably Cup4Cup

4 eggs

1/3 cup plus 1 Tbs. (3.5 fl. oz./100 g) water

1 1/4 tsp. (1/8 oz./4 g) xanthan gum

 

To finish:

3 Tbs. fresh lemon juice

2 Tbs. chopped fresh flat-leaf parsley

2 Tbs. capers, rinsed and drained

1 1/2 tsp. Calabrian chiles in oil, plus more, to taste

2 Tbs. gluten-free dried bread crumbs

1/4 cup (1 oz./60 g) grated Parmesan cheese

Salt and freshly ground pepper, to taste

 

Preheat an oven to 400°F (200°C).

 

Cut the cauliflower into quarters through the stem end. Discard the leaves, cut out and discard the core, and cut the cauliflower into slices 1/4 to 1/2 inch (6 to 12 mm) thick. Put the cauliflower in a large baking dish. Drizzle with the olive oil and sprinkle with the 1/2 tsp. salt and the garlic. Roast until the cauliflower is browned on the edges and tender when pierced with a knife, 20 to 25 minutes, stirring once about halfway through the cooking time.

 

While the cauliflower is roasting, make the fresh pasta: Add the flour, eggs, water and xanthan gum to a Philips pasta maker. Set to 2 servings and fit with the spaghetti extruder attachment. Once the pasta starts to be extruded, cut it into strands of spaghetti about 9 inches (23 cm) long.

 

Bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook until al dente (tender but firm to the bite), about 3 minutes.

 

Drain the pasta, reserving 1/2 cup (4 fl. oz./125 ml) of the cooking water, and return the pasta to the pot. Add the cauliflower, lemon juice, parsley, capers, Calabrian chiles and the reserved cooking water and stir to combine. Stir in the bread crumbs and cheese and taste, adjusting the seasoning with salt and pepper if necessary. Garnish with additional Calabrian chiles to taste and serve immediately. Serves 4.

 

Williams-Sonoma Test Kitchen