Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs
Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs.
- Total Time:
- Servings: 4
Source: Everyday Food, September 2008
- Coarse salt and ground pepper
- 1 head cauliflower (about 2 1/2 pounds), 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 ounces cavatappi or other short pasta
- 1/4 cup grated Parmesan, plus more for serving (optional)
- 1/4 cup fresh parsley, chopped
Preheat oven to 475 degrees, 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 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
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, if desired, more Parmesan.