- 4
Ingredients
- 1 lb chopped cauliflower
- 2 Tbsp olive oil
- salt and pepper
- 2-4 Tbsp olive oil
- 1 cup bread crumbs
- salt
- 2-4 Tbsp olive oil
- 1 chopped onion
- 1 Tbsp minced garlic (2-3 cloves)
- salt
- 8 oz pasta
- black pepper
- 1/4 cup chopped parsley
- 1/2 1 tsp crushed red pepper
- 1/2 cup grated parmesan
Preparation
Step 1
Heat oven to 425F. Toss cauliflower with olive oil and salt and pepper on baking sheet. Roast until tender and beginning to brown, 20 minutes.
Put 2-4 Tbsp olive oil in large skillet over medium heat. Add bread crumbs, sprinkle with salt and cook, stirring, until golden, about 5 minutes. Remove.
Add 2-4 Tbsp olive oil to pan. When hot, add onion, garlic and salt. Cook, stirring, until onion softens, about 5 minutes. Add roasted cauliflower and remove from heat. Cook pasta in boiling water until tender. Drain, reserving 1 1/2 cups cooking water. Toss pasta with cauliflower mixture, bread crumbs, black pepper, and some of the reserved pasta water. Heat, stirring in more cooking water if necessary to make a sauce. Garnish with parsley, crushed red pepper and parmesan.