Creamy Cauliflower Pasta With Pecorino Bread Crumbs
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- Kosher salt and black pepper
- 8ounces rigatoni, ziti or campanelle
- 6tablespoons olive oil
- ¾cup fresh coarse or panko bread crumbs
- ½cup finely grated pecorino cheese, plus more for serving
- 1large shallot, finely chopped
- 1medium head cauliflower (about 2 pounds), outer leaves and stem removed, sliced about ½-inch thick (it’s O.K. if it crumbles)
- 1cup heavy cream
- 1tablespoon finely grated lemon zest, plus more for serving
- ½cup finely chopped chives
- Red-pepper flakes (optional)
Nutritional analysis per serving (4 servings)
772 calories; 48 grams fat; 20 grams saturated fat; 1 gram trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 68 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 21 grams protein; 976 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente; drain and reserve about 1 cup of the cooking water.
- Step 2
Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add bread crumbs and season with salt and pepper. Cook, stirring occasionally, until they’re evenly toasted and golden brown, 4 to 6 minutes. Add ¼ cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.
- Step 3
Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.
- Step 4
Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.
- Step 5
Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining ¼ cup pecorino and ¾ cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it’s thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.
- Step 6
Remove from heat. Divide pasta among bowls and top with pecorino bread crumbs, chives, more lemon zest, red-pepper flakes (if using) and more cheese if you like.
Private Notes
Comments
Fat phobia in the United States is getting so tiresome. Eat whole foods and make from scratch. Knock off the processed foods and sugar. You’ll be fine.
With so many frustrated with the cauliflower not being done (personally I have never sauteed cauliflower) please roast it at 400 degrees for about 20 minutes after being tossed with olive oil and a couple pinches of paprika and salt. Toss once. Rest the cauliflower and then saute as directed with the onions as they start to become tender, toss in the cauliflower, and continue with carmelization. A new depth of flower awaits. This recipe is so delicious!
This recipe is for creamy cauliflower pasta. While I am sure your recipe is tasty, you didn't make this recipe.
I was very surprised this recipe relied on. cooking in a pan to get the cauliflower cooked down to a sauce, so i opted for the oven for less labor. Roasted the cauliflower for about 30 minutes and then added in shallots to the dish for 10 min in the oven. i also broke out my immersion blender to get this to a creamier consistency. I used chives to garnish but i think parsley wouldve been really nice too.
We enjoyed this very much - I did thoroughly core the caulflower, cooked it in on the stove top for 20 minutes at a bit higher than medium heat (I put the red pepper flake in while the cauliflower was cooking) and threw in 4 oz of fresh spinach (it could have taken more!) at the end. Will do again!
I made this with Frankie’s 457 Sputino pasta (available at Whole Foods) and I roasted the cauliflower the night before. Make sure to season well—I used a good amount of sea salt in the pasta water and seasoned the sauce quite well. A really simple yet delicious dish. Paired with a Sauvignon blanc. Out of this world!