Pasta with Roasted Cauliflower, Parsley, & Breadcrumbs

Martha Stewart says, “Cauliflower tastes surprisingly nutty and sweet when roasted–break it up into small florets to help it cook quickly.”

coarse s & p

1 head cauliflower (about 2 1/2 lbs), cored and broken into small florets

1 medium red onion, halved and cut into thin wedges

5 garlic cloves, peeled and halved

1/4 cup olive oil

4 slices white sandwich bread

12 oz cavatappi or other short pasta

1/4 cup grated Parmesan, plus more for serving

1/4 cup fresh parsley, chopped

1. Heat oven to 475, 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 T oil; season with s & p. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.

2. Meanwhile, in a food processor, combine bread and remaining 2 T oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5-6 minutes, tossing once.

3. 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 more Parmesan.

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Filed under Healthy, Italian, Pasta, Side Dish, Vegetarian Main Dish

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