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Pasta with Cauliflower, Garlic and Toasted Breadcrumbs
This pasta dish is a true one-pot dinner. We don’t boil the noodles separately—rather, we add them to the pot along with the cauliflower and just enough water to cook both through. Toasted breadcrumbs sprinkled on just before serving offer a welcome textural contrast. We prefer Japanese-style panko over standard dry breadcrumbs for their light, airy texture that, when toasted, takes on a remarkable crispness.
4
Servings
Tip
Don’t forget to stir the cauliflower-pasta mixture during cooking to ensure it isn’t sticking to the bottom of the pot.
25 minutes
Ingredients
-
4
tablespoons extra-virgin olive oil, divided
-
1
cup panko breadcrumbs
Directions
-
01In a large pot over medium, heat 2 tablespoons of oil until shimmering. Add the panko and cook, stirring occasionally, until golden brown, about 3 minutes; transfer to a small bowl.
Reviews
February 21, 2023
Leftover cauliflower go-to!
I made this for just me. My hub is not a cauliflower fan. I sauteed the cauliflower with the pancetta and garlic after adding the tomato paste. Also added crushed red peppers to the bread crumbs. The flavors melded well, but I could make out the sweetness of the cauliflower and the flavor of the pancetta was just muted slightly. I'll be making this again!
November 11, 2023
So delicious
Fantastic flavor! Check the pasta at the 8-minute mark to ensure it doesn't overcook.
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