Cauliflower Breadcrumb Orecchiette Pasta (Print Version)
Orecchiette with golden cauliflower and toasty breadcrumbs, finished with Parmesan and fresh herbs.
# What You’ll Need:
→ Pasta
01 -
12 ounces orecchiette pasta
02 -
Salt, for boiling water
→ Vegetables
03 -
1 medium head cauliflower, cut into small florets (about 1 pound)
04 -
2 tablespoons olive oil
→ Breadcrumb Topping
05 -
3 tablespoons olive oil
06 -
1 cup fresh or panko breadcrumbs
07 -
2 garlic cloves, finely chopped
08 -
1/2 teaspoon crushed red pepper flakes (optional)
09 -
Zest of 1 lemon
10 -
2 tablespoons chopped fresh parsley
11 -
1/2 cup grated Parmesan cheese, plus more for serving
12 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 -
Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20 to 25 minutes, stirring halfway through, until golden and tender.
03 -
Bring a large pot of salted water to a boil. Cook orecchiette until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
04 -
While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat. Add breadcrumbs and toast, stirring frequently, until golden brown, about 3 to 4 minutes. Add garlic and red pepper flakes, cook for 1 minute more. Remove from heat, then stir in lemon zest and parsley. Season with salt and pepper.
05 -
Add drained pasta and roasted cauliflower to the skillet with the breadcrumb mixture. Toss gently to combine, adding reserved pasta water as needed to moisten. Stir in grated Parmesan cheese.
06 -
Serve immediately, garnished with extra Parmesan cheese and additional parsley if desired.
# Additional Tips:
01 -
For a vegan version, use dairy-free Parmesan or omit the cheese entirely.
02 -
To enhance flavor, add toasted pine nuts or substitute basil for parsley as desired.
03 -
Pairs well with a chilled Pinot Grigio or Sauvignon Blanc.