Pasta with Roasted Cauliflower | Veggies Forward

My new year resolution is to continue the healthy trend of a plant-based plan. The minimalist approach of pasta with cauliflower is originally derived from a Marcella Hazan recipe. First, you cook the cauliflower in a pot of water. Later on, when the cauliflower is ready, use the same water to cook the pasta. It can’t be more simple. According to Mark Bittman, bread crumbs came about in 2000.

To make it a more healthyish dish, I vary the amount of pasta. Instead of one pound of pasta to one head of cauliflower, I use half the amount of pasta. That’s plenty of pasta for me.

Cauliflower is a great ingredient to cook with because it can take on whatever flavor you prefer. Instead of boiling, I roast the whole cauliflower, my default method. There is a preset formula in my convection-steam oven on perpetual standby. (Roast at 350°F and 50% steam for at least one hour.) What you get is a crusty nutty cauliflower on the exterior while the meat stays tender inside. It has a very satisfying flavor and texture overall.

I trim the cauliflower after roasting it. Then add the pieces in the skillet together with the garlic-infused olive oil. Toss in the cooked pasta. I won’t hesitate to turn up the heat and let the cauliflower and pasta commingle a bit. When it looks dry, you have a choice of using cream or pasta water, it’s up to you. Cream makes the dish creamier (alfredo-like sauce) and pasta water makes it lighter and healthier.

For the finishing touch, I use some homemade breadcrumbs. (You can flavor the crumbs with parmesan cheese, if you like.) Furthermore, a sprinkle of cheese and a dash of fresh herb amplify the savory note and freshness to this perfect ensemble.

This is more than a recipe; this is a way of life by varying the ratio and adding more veggies to the mix.

Print Recipe

Pasta with Cauliflower

Serves: 3-4

Ingredients

• 1 head cauliflower, about 1 pound
• Salt and black pepper
• 1 tablespoon minced garlic
• ¼ cup olive oil
• 1 pound penne, fusilli or other cut pasta (I reduced it to 1/2 lb)
• 1 cup coarse bread crumbs

Instructions

1

Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Add about a tablespoon of salt to the water and boil cauliflower until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.

2

Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot and same water as was used for the cauliflower.

3

When the garlic is ready, add the cauliflower to skillet and turn heat to medium. Cook, stirring occasionally. When pasta is just about done — it should be 2 or 3 minutes short of the way you like it — drain it, reserving about a cup of cooking liquid.

4

Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.

Notes

https://cooking.nytimes.com/recipes/1014577-pasta-with-cauliflower