Description
A hearty Sicilian pasta dish featuring tender cauliflower, garlic, and crispy breadcrumbs, tossed with spaghetti or linguine for a satisfying meal. Perfect for a comforting dinner!
Ingredients
Scale
- 1 medium head of cauliflower, cut into small florets
- 12 ounces of pasta (preferably spaghetti or linguine)
- 4 tablespoons of extra virgin olive oil
- 3 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes (adjust to taste)
- 1/2 cup of breadcrumbs (preferably homemade or panko)
- 1/4 cup of grated Parmesan cheese (plus more for serving)
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Start by bringing a large pot of salted water to a boil. This will be used to cook both the cauliflower and the pasta.
- Once the water is boiling, add the cauliflower florets and cook for about 5 minutes, or until they are tender but still firm. You want them to hold their shape.
- Using a slotted spoon, remove the cauliflower from the pot and set it aside in a bowl. Do not discard the boiling water; you will use it to cook the pasta.
- In the same pot of boiling water, add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.
- Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the pasta in a colander. Set it aside.
- In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it can turn bitter.
- Add the cooked cauliflower to the skillet and stir to combine with the garlic and oil. Cook for an additional 3-4 minutes, allowing the cauliflower to absorb the flavors.
- Next, add the breadcrumbs to the skillet. Stir them in and cook for another 2-3 minutes until they are golden brown and crispy. This will add a wonderful texture to the dish.
- Add the drained pasta to the skillet with the cauliflower and breadcrumbs.
- Pour in the reserved pasta water, a little at a time, while tossing the pasta to combine everything. You want to create a light sauce that coats the pasta without making it too watery. You may not need all the reserved water, so add it gradually.
- Stir in the grated Parmesan cheese, chopped parsley, and lemon juice. Season with salt and pepper to taste. Toss everything together until well combined and heated through.
- Once everything is well mixed and heated, remove the skillet from the heat.
- Serve the pasta in bowls, garnishing with additional Parmesan cheese and a sprinkle of fresh parsley on top for a pop of color.
- If you like, you can drizzle a little extra olive oil over the top for added richness.
Notes
- For a more robust flavor, consider adding anchovies to the garlic and oil at the beginning. They will melt into the sauce and add a wonderful umami flavor.
- If you want to add more vegetables, consider tossing in some chopped tomatoes or olives for a Mediterranean twist.
- Feel free to adjust the amount of red pepper flakes based on your spice preference. You can also omit them entirely if you prefer a milder dish.
- For a vegan version, simply omit the Parmesan cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes