Best 2 Creamy Cauliflower Pasta With Pecorino Bread Crumbs Recipes

Indulge in a culinary delight with our creamy cauliflower pasta, a symphony of flavors that will tantalize your taste buds. This hearty and comforting dish features tender cauliflower florets enveloped in a luscious creamy sauce, complemented by the nutty crunch of toasted panko breadcrumbs and the tangy zest of pecorino cheese. With variations including a vegan option, a gluten-free alternative, and a speedy one-pot version, this recipe caters to diverse dietary preferences and time constraints. Embark on a culinary journey with our creamy cauliflower pasta, a versatile and delectable dish that promises to satisfy every palate.

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PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE

Pasta With Bread Crumbs and Anchovies, Sicilian Style image

Here's a delightfully simple yet deeply flavorful Sicilian-style pasta sauce from Paula Wolfert, the prolific Mediterranean cookbook author. As you wait for your pasta to cook, sauté a garlic clove in a good bit of olive oil, then discard the clove. Toss in two cans of anchovy fillets and mash them with the back of your spoon until they dissolve into a fragrant sauce. Drain the pasta, then combine it with the anchovy sauce and serve. Sprinkle with chopped fresh parsley for color and toasted bread crumbs for crunch. If you're serving this as a main course, double the recipe, for four generous servings.

Provided by Paula Wolfert

Categories dinner, easy, quick, pastas, main course

Time 15m

Yield 4 appetizer servings

Number Of Ingredients 7

Ingredients

1/3 cup Sicilian olive oil or substitute a good fruity, green olive oil
1 garlic clove, peeled and halved
2 pinches of red-pepper flakes
2 2-ounce cans flat fillets of anchovy, drained, rinsed, dried and cut small
1/2 pound spaghettini, preferably imported, made of 100 percent durum wheat
2 tablespoons roughly chopped fresh Italian parsley
1 1/4 cups coarse fresh bread crumbs, toasted (see notes)

Steps:

Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 23 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 1290 milligrams, Sugar 2 grams

PASTA WITH ROASTED CAULIFLOWER, PARSLEY, AND BREADCRUMBS

Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs image

Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 9

Ingredients

Coarse salt and ground pepper
1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
1 medium red onion, halved and cut into thin wedges
5 garlic cloves, peeled and halved
1/4 cup olive oil
4 slices white sandwich bread
12 ounces cavatappi or other short pasta
1/4 cup grated Parmesan, plus more for serving (optional)
1/4 cup fresh parsley, chopped

Steps:

Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.

Nutrition Facts : Calories 560 g, Fat 18 g, Fiber 6 g, Protein 18 g

Tips:

- To save time and effort, use pre-riced cauliflower or cauliflower florets that have been chopped into small pieces. - If you don't have heavy cream on hand, you can use milk or half-and-half instead. Just be sure to add a little bit of butter or olive oil to help thicken the sauce. - For a richer flavor, use freshly grated Parmesan or Pecorino cheese. - If you don't have panko breadcrumbs, you can use regular breadcrumbs or even crushed crackers. - To make the breadcrumbs extra crispy, toast them in a skillet with a little bit of butter or olive oil before adding them to the pasta. - If you like a little bit of heat, add a pinch of red pepper flakes to the sauce. - For a vegetarian version of this dish, omit the pancetta or bacon. - Garnish with fresh parsley, basil, or chives for a pop of color and flavor.

Conclusion:

This creamy cauliflower pasta with crispy pecorino breadcrumbs is a delicious and satisfying meal that's perfect for busy weeknights. It's easy to make, and it's packed with flavor. The creamy sauce is made with cauliflower, heavy cream, and Parmesan cheese, and it's tossed with tender pasta and crispy breadcrumbs. This dish is sure to be a hit with your family and friends.