Description
A flavorful and comforting Garlic Butter Cauliflower Pasta featuring tender roasted cauliflower florets, a rich garlic butter sauce, and a crunchy pangritata topping made from toasted bread crumbs. Perfect for a quick weeknight meal that’s both satisfying and easy to prepare.
Ingredients
Scale
For the Pangritata (Toasted Breadcrumbs)
- 1 to 2 slices bread, crusts removed, preferably stale (enough to make 1/2 cup breadcrumbs)
- Oil spray, preferably olive oil
For the Pasta and Sauce
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 garlic cloves, smashed
- 1/2 large head of cauliflower, broken into florets about 2 inches (5 cm) long (about 4 to 5 cups)
- 8 oz (250 g) fettuccine or pasta of choice
- 1/2 red onion, thinly sliced
- 1/2 to 1 tsp red chili flakes
- 1 lemon, for 2 tbsp lemon juice and zest of 1/2 lemon
- Salt & freshly ground black pepper, to taste
- Parmesan cheese, freshly grated, for serving
- Fresh parsley, finely chopped (optional, for garnish)
Instructions
- Prepare the Pangritata: Tear the bread into small pieces or pulse in a food processor until coarse crumbs form. Lightly spray a non-stick skillet with olive oil and toast the breadcrumbs over medium heat, stirring frequently until golden brown and crispy. Transfer to a bowl and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta, and set aside.
- Cook the Cauliflower and Aromatics: While pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Add the smashed garlic cloves and sliced red onion, sautéing until fragrant and translucent, about 2-3 minutes.
- Add Cauliflower and Chili Flakes: Add the cauliflower florets and red chili flakes to the skillet. Cook, stirring occasionally, until the cauliflower is tender and slightly golden, about 8-10 minutes.
- Combine Pasta and Sauce: Remove the garlic cloves from the skillet. Add the cooked pasta, lemon juice, and lemon zest to the skillet with cauliflower. Toss everything together, adding reserved pasta water a little at a time as needed to create a silky sauce. Season with salt and freshly ground black pepper to taste.
- Serve: Divide the pasta among plates, sprinkle generously with toasted pangritata and freshly grated Parmesan cheese. Garnish with chopped fresh parsley if desired. Serve immediately for the best flavor and texture.
Notes
- Note 1: Smashed garlic cloves provide flavor but are removed before serving to keep the sauce smooth and avoid intense garlic bites.
- Note 2: Using fresh cauliflower florets contributes texture and absorbs the butter-garlic sauce beautifully.
- For a vegan version, substitute butter with olive oil and use nutritional yeast instead of Parmesan.
- You can use any pasta shape you prefer, but wider noodles work best to hold the chunky cauliflower pieces.
