Cauliflower Pasta

Name: Cauliflower Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 4 slices bacon (cut into 1/4-inch pieces); ½ cup whole wheat Panko breadcrumbs; ¼ teaspoon ground black pepper; 4 tablespoons grated Parmesan cheese (divided); 1 1/2 tablespoons extra-virgin olive oil (plus additional as needed); 1 yellow onion (cut into ¼-inch dice); 1 large head cauliflower (cut into florets (about 3 pounds cauliflower or 8 cups florets)); 1 1/2 teaspoons kosher salt (divided); 2 cloves garlic (minced, about 2 teaspoons); 1 teaspoon dried thyme leaves; ¼ teaspoon red pepper flakes; 12 ounces dry pasta (such as penne, rotini, or casaracce); 5 to 6 cups low-sodium chicken broth (divided, plus a few additional splashes as needed); 1 cup frozen peas (thawed, optional); 2 tablespoons chopped fresh parsley; 2 tablespoons freshly squeezed lemon juice

This easy cauliflower pasta cooks in ONE pot and tastes like it came from a restaurant! Garlic, lemon, Parmesan, and breadcrumbs give it incredible flavor.

⏱️ 45 min 🔪 Prep: 10 min 🔥 Cook: 35 min 📊 Medium ⭐ 4.9 (26) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

6 servings

4 slices bacon (cut into 1/4-inch pieces)
½ cup whole wheat Panko breadcrumbs
¼ teaspoon ground black pepper
4 tablespoons grated Parmesan cheese (divided)
1 1/2 tablespoons extra-virgin olive oil (plus additional as needed)
1 yellow onion (cut into ¼-inch dice)
1 large head cauliflower (cut into florets (about 3 pounds cauliflower or 8 cups florets))
1 1/2 teaspoons kosher salt (divided)
2 cloves garlic (minced, about 2 teaspoons)
1 teaspoon dried thyme leaves
¼ teaspoon red pepper flakes
12 ounces dry pasta (such as penne, rotini, or casaracce)
5 to 6 cups low-sodium chicken broth (divided, plus a few additional splashes as needed)
1 cup frozen peas (thawed, optional)
2 tablespoons chopped fresh parsley
2 tablespoons freshly squeezed lemon juice

Steps

Heat a Dutch oven or large pot over medium heat. Add the bacon pieces and cook until crisp, about 8 minutes. Stir in the Panko and pepper. Cook, stirring frequently, until Panko is deep, dark golden brown, about 3 to 4 minutes. Transfer the Panko-bacon mixture to a bowl. Let cool, then toss with 2 tablespoons Parmesan. Set aside.
With a damp paper towel, carefully wipe the skillet clean. Return the skillet to the heat, increase the heat to medium-high, and add the olive oil. Once the oil is hot, add the cauliflower, onion, and 1 teaspoon salt. Sauté, stirring occasionally, until cauliflower is tender and has begun to brown in spots, about 15 minutes. If at any point the onion starts to stick, drizzle in additional oil as needed.
Stir in the garlic, thyme, and red pepper and cook until the garlic is fragrant, about 30 seconds. With a large spoon, scoop the vegetables onto a large plate and cover to keep warm.
Return the pot to the heat. Add 5 cups of the broth and increase the heat to high. Once simmering, add the pasta and adjust the heat so that it comes to a gentle boil. As soon as it begins to boil, cook, stirring frequently, until most of the liquid is absorbed and pasta is al dente, about 8 minutes. If at any point the pasta seems dry, add in some of the remaining broth to loosen it back up. If using, stir in the peas and let cook just long enough to warm them through, about 30 seconds.
Remove the pot from the heat and stir in the parsley, lemon juice, remaining 1/2 teaspoon salt, remaining 2 tablespoons Parmesan, and cauliflower mixture. Taste and adjust salt and pepper as desired. Divide the pasta between serving plates and sprinkle the bacon breadcrumbs generously over the top. Enjoy!