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Pan-Roasted Cauliflower & Pasta with Tomato-Cream Sauce Recipes from The Kitchn

kept bymlehet
recipe byThe Kitchn

1 large head cauliflower (about 2 pounds)
2 tablespoons olive oil, divided
1/2 pound pasta
2 14.5-oz cans fire-roasted diced tomatoes (see Recipe Note)
1 yellow onion, diced small
2 cloves garlic, minced
Pinch red pepper flakes
4 ounces prosciutto, sliced into ribbons
1/4 cup heavy cream
Basil, sliced into ribbons, to serve



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