Boiled cauliflower can be a bit boring and …well, mushy. However, when cauliflower is drizzled with olive oil and seasoned with salt and pepper–then roasted– this vegetable takes on a nutty flavor that is a game changer. Added to pasta, with some lemon juice and a layer of panko crumb and bacon makes even the most resistant lover of cauliflower change their mind.
Cauliflower. Love it or hate it? Husband and I love it. Son doesn’t. Until I made this dish. True story.
I admit, that steamed– or, heaven forbid– boiled cauliflower can be a bit boring and …well, mushy. However, when cauliflower is drizzled with olive oil and seasoned with salt and pepper–then roasted– this vegetable takes on a nutty flavor that is a game changer.
I doubt that any bacon lover can resist trying a bite of cauliflower, if it has bacon added to it. Am I right? Oh, yeah.
Whenever I buy bacon, in bulk, I freeze the strips in my handy dandy plastic wrap technique. Slicing frozen bacon into thin strips (lardons) is convenient to do.
Once the bacon is cooked until crispy, panko crumbs are added and is seasoned with salt & pepper.
Pasta with Cauliflower, Bacon and Breadcrumbs– the “Almost Meatless” flavorful dish
Ingredients
- 3 slices bacon cut into 1/4-inch pieces
- 1/2 cup panko bread crumbs
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 large head cauliflower 3 pounds, cored and cut into 1-inch florets
- 1 onion chopped fine
- 1/2 teaspoon fresh thyme minced
- 1 pound campanelle pasta I used farfalle
- 5 1/2 cups chicken broth
- 1/2 cup dry white wine
- 3 tablespoons fresh parsley minced
- 1 teaspoon lemon juice plus lemon wedges for serving
Instructions
BACON PANKO TOPPING:
- Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and wipe out skillet.
CAULIFLOWER:
- Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering.
- Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm.
PASTA:
- Heat remaining 1 teaspoon oil in Dutch oven over medium heat until shimmering.
- Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer.
- Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.
- Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste.
- Serve, passing panko mixture and lemon wedges separately.
Notes
I'd happily eat this (minus the bacon)! Definitely my kind of pasta. Love that breadcrumb crunch.
I'm Iin Germany taking care of my mom and I can make this dish here using Speck instead of beacon. Cooks Illustrated is always a good source for recipes.
Man I wish I had seen this last week, I let a head go bad.
I'm dying to try this recipe and the Baked Rigatoni recipe you provide a link for (from Fine Cooking, not Cooks Illustrated as you mentioned above).
I always have a printable recipe card at the end of each post. Did you scroll all the way down? Otherwise, please email me at foodiewife@gmail.com
I made this and at the end decided it was good enough without the pasta! Fabulous.
That makes me happy! Indeed, with those delicious breadcrumbs this would definitely be delicious with the pasta! Thanks for stopping by.