This cozy dish adds some flavorful roasted vegetables to a cheezy pasta. PICTURE: Andrew Scrivani for The New York Times
Pasta With Roasted Cauliflower and Blue Cheese (Serves 3-4)


  • 1 head cauliflower, cut into 2cm florets
  • 1/4 cup extra-virgin olive oil
  • 3/4 teaspoon kosher salt, more as needed
  • 1 teaspoon freshly ground black pepper
  • 1 large or 2 small leeks, halved and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon thyme leaves, more for serving
  • 230g short pasta such as campanelle, orecchiette, conchiglie, farfalle or fusilli
  • 3 tablespoons unsalted butter, cubed, at room temperature
  • 170 Gorgonzola dolce, crumbled, at room temperature
  • Fresh lemon juice, to taste
  • 2 tablespoons chopped chives, for serving


  • Heat oven to 220 degrees. In a large bowl, toss cauliflower with olive oil, salt and 1/4 teaspoon pepper. 
  • Spread onto a rimmed baking sheet in an even layer, and bake for 20 minutes.
  • Add leeks, garlic and thyme to the cauliflower on the sheet pan, then roast another 20 minutes, tossing the vegetables halfway through, until they are very tender and deeply caramelized.
  • Meanwhile, bring a large pot of heavily salted water to a boil. Cook pasta until it is 1 minute shy of being al dente. (It will continue to cook in the residual heat of the pot.) 
  • Scoop out about 1 cup pasta water (a coffee mug is good for this), then drain pasta. 
  • Return the pasta to the empty pot, along with butter, Gorgonzola, remaining 3/4 teaspoon pepper and 1/2 cup pasta water, stirring to melt cheese.
  • Toss roasted vegetables into pasta, then stir in lemon juice and salt and pepper to taste. 
  • Add more pasta water if mixture looks dry. 
  • To serve, spoon into bowls and top with chives and sprinkle of thyme leaves.

The New York Times