Pasta and Cauliflower
Elevate your weeknight dinner routine with this hearty and flavorful Pasta and Cauliflower recipe—an inventive combination of tender pasta and golden, garlic-infused cauliflower. Perfectly cooked florets are married with al dente pasta in a skillet, tossed with olive oil, breadcrumbs, and Parmesan cheese for a comforting, textured dish that's both simple and satisfying. A hint of red pepper flakes adds a subtle kick, while a sprinkle of fresh parsley offers a vibrant finishing touch. Ready in just 35 minutes and packed with wholesome ingredients, this recipe is ideal for busy home cooks seeking an easy vegetarian dinner that doesn't skimp on taste.
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Recipe Information
Ingredients
- 300 grams Pasta (e.g., penne, rigatoni, or fusilli)
- 1 medium head Cauliflower
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 cup Breadcrumbs
- 1 cup Grated Parmesan cheese
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Wash and cut the cauliflower into small florets.
Add the cauliflower florets to the boiling water and cook for 5 minutes, or until tender but not mushy. Remove with a slotted spoon and set aside.
In the same pot of water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the remaining water and set the pasta aside.
While the pasta is cooking, mince the garlic cloves. In a large skillet, heat olive oil over medium heat.
Add the minced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
Add the cooked cauliflower to the skillet and toss to coat in the garlic oil. Cook for another 2-3 minutes, breaking up some of the cauliflower florets with the back of a spoon.
Add the cooked pasta to the skillet, along with a splash of the reserved pasta water. Toss everything together until well combined and heated through. Add more pasta water if needed to loosen the mixture.
Stir in the breadcrumbs and grated Parmesan cheese. Season with salt and black pepper to taste, and mix well.
Serve the pasta and cauliflower warm, garnished with additional Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
1719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 6102 mg | 265% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 19.9 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1083 mg | 83% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1611 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
