Pasta With White Beans Roasted Cauliflower Toasted Garlic Breadcrumbs Recipe 485 Food

GARLIC BUTTER CAULIFLOWER PASTA WITH PANGRITATA

Steps:

• Dice the bread into small pieces - you want (at least!) 1/2 cup. Spray generously with oil.
• Heat a large skillet over medium high heat. Add the bread crumbs and saute for about 2 minutes until golden brown. Remove from the skillet into a bowl and sprinkle with salt.
• Return the skillet to the stove. Melt the butter then add the oil. When hot, add the smashed garlic cloves and cook for 1 minute until fragrant.
• Add the cauliflower. Cook, stirring occasionally, for around 3 minutes, then add the red onion and sprinkle with salt and pepper. Continue cooking for another 5 minutes, until the cauliflower is beautiful golden brown but still a bit firm.
• Remove the smashed garlic cloves.
• Meanwhile, cook the pasta in salted boiling water - 1 minute less than the recommended cooking time on the packet!
• RESERVE 1/2 cup of the pasta cooking water. Then drain the pasta or use tongs to transfer it directly to the skillet.
• Pour the reserved pasta cooking water into the skillet along with the red chili flakes, a good pinch of salt and pepper. Gently toss the pasta for 1 to 2 minutes, until the water evaporates - you will be left with a luscious coating of sauce on each strand of pasta (this is called emulsification) and the cauliflower will finish cooking.
• Remove from the stove. Grate over zest of 1/2 the lemon and drizzle over about 2 tbsp of lemon juice. Toss quickly.
• Serve, sprinkled with Pangrattato with freshly grated parmesan and parsley, if using.

ROASTED CAULIFLOWER WITH BROWN BUTTER BREADCRUMBS

Steps:

• Preheat the oven to 450 degrees F.
• Melt 4 tablespoons of the butter in a small skillet over medium heat. Toss the cauliflower, garlic, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet with the melted butter until well coated. Reserve the skillet. Roast the cauliflower until tender and it begins to brown around the edges, 20 to 25 minutes. Transfer to a serving bowl.
• Melt the remaining 2 tablespoons of butter with 1/2 teaspoon salt in the reserved small skillet over medium heat until brown. Add the breadcrumbs and cook, stirring until crisp, about 1 minute. Season the crumbs with a pinch of salt. Sprinkle the cauliflower with the toasted breadcrumbs and the parsley.

PASTA WITH WHITE BEANS, ROASTED CAULIFLOWER, & TOASTED GARLIC BREADCRUMBS RECIPE - (4.8/5)

Steps:

• Preheat oven to 400°F. Coat the cauliflower slabs with 1 Tbsp olive oil and season to taste with salt and pepper. Lay out in an even layer on a baking sheet; roast until browned and crisp, about 20-25 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions (preferably to al dente); drain. While the pasta is cooking, add homemade breadcrumbs to a dry skillet set over medium heat. Toast, stirring often, until crisp and golden-brown, about 4-5 minutes; transfer to a plate. Heat 1 Tbsp olive oil in the skillet over medium heat and add the garlic. Cook, stirring, until fragrant, about 30 seconds; remove skillet from heat. Add the toasted breadcrumbs to the skillet and toss until coated with the garlic olive oil. Season to taste with salt. Toss the beans, toasted garlic breadcrumbs, and remaining 1 Tbsp olive oil with the hot drained pasta. Season to taste with salt and pepper. Serve on top of the roasted cauliflower.

PASTA WITH GARLIC OIL AND TOASTED BREAD CRUMBS

Steps:

• Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. Prepare pasta according to directions on package, reserving 1/2 cup pasta cooking water before draining.
• Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add bread crumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
• Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately.

PASTA WITH ROASTED CAULIFLOWER, PARSLEY, AND BREADCRUMBS

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.