Pasta With Cauliflower And Bread Crumbs

Pasta With Cauliflower And Bread Crumbs
Servings: 6 Prep 15 mins Cook 55 mins


Cauliflower Sauce:
  • 1/4 cup olive oil
  • 1 medium onion, coarsely chopped
  • 1 large clove garlic, coarsely chopped
  • 1/8 teaspoon crushed red-pepper flakes
  • 1 can (28 ounces) Italian plum tomatoes, chopped, with their liquid
  • 1 teaspoon salt
  • 4 cups fresh cauliflower flowerets (1 pound), cut into 1-inch pieces
Bread Crumb Topping:
  • 2 tablespoons olive oil
  • 1 small clove garlic, finely chopped
  • 1/2 cup packaged unseasoned bread crumbs
  • 1 pound shell-shaped pasta

Make It

Cauliflower Sauce:

1. In a large saucepan, heat the oil over medium heat. Add the onion; cook, stirring, just until golden, about 7 minutes. Stir in the garlic and red-pepper flakes; cook for 1 minute.

2. Add tomatoes with their liquid and the salt. Stir in cauliflower and 1/2 cup water. Partially cover pan. Bring to a simmer; cook, stirring occasionally, 30 to 45 minutes or until cauliflower is very tender. (If mixture becomes too dry, add a little more water.) With back of wooden spoon, break up cauliflower into smaller pieces.

Bread Crumb Topping:

3. Meanwhile, in small skillet, heat the olive oil. Add the garlic and bread crumbs; cook over medium heat, stirring often to coat the bread crumbs, until the crumbs are evenly toasted, about 3 minutes. Set aside.


4. Meanwhile, in a large pot of lightly salted boiling water, cook the pasta following the package directions. Drain the pasta well.

5. Immediately in a large bowl, toss the hot pasta with the cauliflower sauce. Spoon onto warm serving dishes. Sprinkle with the bread crumb topping. Serve immediately. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 471, Fat, total (g): 16, chol. (mg): , sat. fat (g): 2, carb. (g): 69, fiber (g): 6, pro. (g): 13, sodium (mg): 720, Percent Daily Values are based on a 2,000 calorie diet.