Crispy Cauliflower Pasta Dream!
Enjoy this creamy cauliflower pasta featuring crispy breadcrumbs and tender florets for a comforting and flavorful meal.
Ingredients
- 1 to 2 slices bread (, crusts removed, preferably stale (enough to make 1/2 cup))
- Oil spray (preferably olive oil)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 garlic cloves (, smashed)
- 1/2 large head of cauliflower (, broken/cut into florets about 2"/5cm long (about 4 to 5 cups))
- 8 oz / 250 g fettuccine (or pasta of choice)
- 1/2 red onion (, thinly sliced)
- 1/2 to 1 tsp red chili flakes
- 1 lemon (: 2 tbsp lemon juice + zest of 1/2 the lemon)
Instructions
- Pangrattato: Dice the bread into small pieces (at least 1/2 cup). Spray generously with oil. Heat a large skillet over medium-high heat. Add bread pieces and sauté for about 2 minutes until golden brown. Remove to a bowl, sprinkle with salt, and set aside.
- Return the skillet to the stove. Melt the butter with the olive oil over medium heat. Add the smashed garlic cloves and cook for 1 minute until fragrant.
- Add the cauliflower florets to the skillet. Cook, stirring occasionally, for about 3 minutes. Add the sliced red onion, salt, and pepper.
- Continue cooking for another 5-7 minutes, until the cauliflower is beautifully golden brown but still slightly firm. Remove and discard the smashed garlic cloves.
- Meanwhile, cook the fettuccine in salted boiling water until 1 minute less than the packet's recommended time (al dente). Reserve about 1/2 cup of pasta water before draining.
- Add the drained pasta and lemon juice to the skillet with the cauliflower. Toss well to combine, adding a splash of reserved pasta water if needed to create a light sauce. Stir in red chili flakes and lemon zest.
- Serve immediately, topped generously with the crispy pangrattato.
Notes
- For extra crispy pangrattato, ensure your bread is stale. If it's fresh, toast it lightly first.
- Don't overcook the pasta; it should be al dente as it will finish cooking in the sauce.
- Add a pinch of salt to the pasta water; it seasons the pasta from the inside out.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcook the pasta; it should be al dente as it will finish cooking in the sauce.
- Add a pinch of salt to the pasta water; it seasons the pasta from the inside out.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.