Creamy One-Pan Cauliflower Pasta with Crunchy Breadcrumbs | TasteToronto
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Creamy One-Pan Cauliflower Pasta with Crunchy Breadcrumbs

15 mins Prep Time

45 mins Cook Time

Ingredients

  • 2 cups orecchiette, macaroni or ditalini

  • 2 1/2 cups cold vegetable stock

  • 3 tablespoons olive oil

  • 2 garlic cloves, minced

  • 1 medium onion, diced

  • Salt and pepper, to taste

  • 1 medium-size cauliflower (7-8 cups), cut into small florets

  • 2 tablespoons unsalted butter

  • 2 cups Parmesan, finely grated

  • 1 tablespoon fresh lemon juice

  • To finish: red pepper flakes, finely chopped parsley

  • 2 tablespoons olive oil

  • 1 garlic clove, minced

  • 1/2 cup Panko breadcrumbs

  • Salt and pepper, to taste

  • 1/4 cup Parmesan, grated

Directions

Creamy One-Pan Cauliflower Pasta with Crunchy Breadcrumbs

7 Steps

  • Step 1

    Start by soaking your small pasta of choice in a medium bowl along with the vegetable stock. Stir occasionally as you prepare the other ingredients to ensure that the noodles soak evenly and don’t stick together.

  • Step 2

    Next, prepare the breadcrumbs by adding olive oil to a large pan over medium heat. Add garlic, breadcrumbs, salt and pepper. Stir everything together and cook for 2 minutes until golden and fragrant. Remove the pan from the heat before adding the Parmesan. Stir to combine and set aside.

  • Step 3

    Using the same pan over medium heat, add olive oil, garlic, onion and a pinch of both salt and pepper. Cook for about 3-4 minutes, stirring often, until the onions are translucent.

  • Step 4

    Add the cauliflower florets along with another pinch of salt and stir everything together. Cook the cauliflower for 20-25 minutes until tender and golden. The cauliflower should break down slightly as it cooks so use the back of a wooden spoon to crush the florets.

  • Step 5

    Once the cauliflower is cooked through, add the soaked pasta and stock to the pan. Stir constantly as the mixture comes to a simmer and cook for 5-6 minutes until the noodles have reached your desired consistency. Add a 1/4 cup of water if the pasta needs more cooking time or if the pan is looking too dry.

  • Step 6

    Turn the heat off then add butter, Parmesan and lemon juice. Stir together to create a glossy sauce, adding a splash more water if need be. Season to taste with salt and pepper.

  • Step 7

    Finish with reserved breadcrumbs, red pepper flakes and parsley.

Ingredients

  • 2 cups orecchiette, macaroni or ditalini

  • 2 1/2 cups cold vegetable stock

  • 3 tablespoons olive oil

  • 2 garlic cloves, minced

  • 1 medium onion, diced

  • Salt and pepper, to taste

  • 1 medium-size cauliflower (7-8 cups), cut into small florets

  • 2 tablespoons unsalted butter

  • 2 cups Parmesan, finely grated

  • 1 tablespoon fresh lemon juice

  • To finish: red pepper flakes, finely chopped parsley

  • 2 tablespoons olive oil

  • 1 garlic clove, minced

  • 1/2 cup Panko breadcrumbs

  • Salt and pepper, to taste

  • 1/4 cup Parmesan, grated

Tags:

Crunchy Breadcrumbs

One-Pan Cauliflower Pasta

Creamy Cauliflower Pasta

Creamy One-Pan Cauliflower Pasta

Creamy One-Pan Cauliflower Pasta with Crunchy Breadcrumbs