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Pasta with Cauliflower, Olives and Sun-Dried Tomatoes
Naturally sweet and mild in flavor, cauliflower pairs well with bold ingredients. In this recipe, we create a plant-based pasta dish that packs a punch thanks to briny olives, tangy-sweet sun-dried tomatoes and lots of garlic. A toasty breadcrumb topping spiked with red pepper flakes adds crisp texture. We like to use Japanese-style panko because it’s light and airy and crisps beautifully when toasted. Finish the dish with chopped fresh herbs or grated cheese, if you like; see the suggestions below.
4 to 6
Servings
40 minutes
Ingredients
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4
tablespoons extra-virgin olive oil, divided
-
½
cup panko breadcrumbs
Directions
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01In a 12-inch nonstick skillet over medium, combine 1 tablespoon oil, the panko, half of the garlic, ¼ teaspoon pepper flakes and ¼ teaspoon each salt and black pepper. Cook, stirring often, until the panko is golden brown, about 3 minutes. Transfer to a small bowl; set aside. Wipe out the skillet.
