Description
This Cauliflower Pasta features tender cauliflower florets and al dente pasta, all enveloped in a fragrant garlic and olive oil sauce. Topped with crispy breadcrumbs and fresh parsley, its a simple yet delicious dish perfect for any occasion.
Ingredients
Scale
- 1 medium head of cauliflower, cut into small florets
- 12 ounces of pasta (preferably spaghetti or linguine)
- 4 tablespoons of extra virgin olive oil
- 3 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes (adjust to taste)
- 1/2 cup of breadcrumbs (preferably homemade or panko)
- 1/4 cup of grated Parmesan cheese (plus more for serving)
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Wash the cauliflower under cold water to remove any dirt or impurities.
- Cut the cauliflower into small florets for even cooking.
- In a large pot, bring salted water to a boil. Add the cauliflower florets and cook for about 5 minutes until tender but firm.
- Using a slotted spoon, remove the cauliflower and set aside, keeping the water boiling for the pasta.
- In the same pot of boiling water, add the pasta and cook according to package instructions until al dente (about 8-10 minutes).
- Reserve about 1 cup of the pasta water, then drain the pasta in a colander without rinsing.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
- Add the cooked cauliflower to the skillet, stirring gently to coat in the garlic oil. Cook for another 3-4 minutes.
- Stir in the breadcrumbs and toast for 2-3 minutes, stirring frequently.
- Add the drained pasta to the skillet with the cauliflower mixture.
- Pour in about 1/2 cup of reserved pasta water, adding more if desired for a saucier dish.
- Sprinkle in the grated Parmesan cheese and chopped parsley, tossing gently to combine.
- Season with salt and pepper to taste.
- Remove from heat and squeeze the juice of one lemon over the pasta.
- Toss to distribute the lemon juice evenly.
- Serve hot, garnished with additional grated Parmesan cheese and fresh parsley.
Notes
- Adjust the amount of red pepper flakes based on your spice preference.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes