Go Back
Crispy Cauliflower Pasta Dream! Cauliflower pasta: Try this easy garlic butter recipe with crispy pangrattato and lemon zest. Perfect for a quick weeknight dinn

Crispy Cauliflower Pasta Dream!

Cauliflower pasta has never been so exciting! This recipe elevates humble cauliflower into a star, paired with perfectly cooked pasta and a mouthwatering garlic butter sauce. The crispy pangrattato adds an irresistible crunch. This dish is perfect for anyone looking to add more vegetables to their meals without sacrificing flavor. It’s a quick and satisfying option for busy weeknights or a delightful side dish.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Calories: 550
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. 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.
  3. Add the cauliflower florets to the skillet. Cook, stirring occasionally, for about 3 minutes. Add the sliced red onion, salt, and pepper.
  4. 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.
  5. 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.
  6. 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.
  7. 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.