Pasta with cauliflower and breadcrumbs is a typical winter or early spring dish…and it’s a very tasty first course. It can be cooked in several versions, I prepared it simply, but I assure you that you will lick your chops because it’s delicious.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pasta with Cauliflower and Breadcrumbs
- 10.5 oz Pasta
- 7 oz Cauliflower
- 3 tbsp Lactose-free vegetable cream
- 3 tbsp Breadcrumbs
- 1 Onion
- to taste Extra virgin olive oil
- to taste Salt and chili pepper
- 1 glass Water
- to taste Parmesan cheese
How to Make Pasta with Cauliflower and Breadcrumbs
First of all, parboil the cauliflower a little; it doesn’t need to be fully cooked, as it will finish cooking in the pan. In a pan, pour the oil and chopped onion and sauté over low heat, then add the cauliflower cut into small pieces, leaving some pieces for plating. Add salt, chili pepper, and a little water. When the cauliflower has softened a bit, add the cream, and a nice sauce will form. Meanwhile, toast some breadcrumbs. Remove the pasta when it’s al dente and pour it into the pan to finish cooking. Mix in a generous handful of Parmesan cheese. Plate by adding the small pieces of cauliflower set aside and sprinkle with the toasted breadcrumbs.
Notes
I recommend cooking the pasta in the cauliflower cooking water; it will be even tastier. For an impressive plating, place the pasta on the cauliflower cream and decorate with edible flowers.
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