Pasta with Cauliflower, Bacon and Breadcrumbs– the “Almost Meatless” flavorful dish

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.

Course main

Cuisine American

Keyword Pasta with Cauliflower

Prep Time 1 20

Cook Time 25

Total Time 1 45

Servings servings

Calories 628kcal

Author Debby - www.AFeastfortheEyes.net

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

NOTE: Since I had a small head of cauliflower, I halved all of the ingredients, which yielded 4 servings

Recipe source: Cook's Illustrated Magazine, March/April 2014

Nutrition