Pasta with Roasted Cauliflower, Parsley, and Croutons
Pasta and Pizza • Italian
Description
Pasta with Roasted Cauliflower, Parsley, and Croutons
Ingredients
- Coarse Salt to taste
- Ground Black Pepper to taste
- Cauliflower 5 lbs
- Spanish onions 1 head
- Garlic 5 cloves
- Olive Oil 0 fl oz
- White bread 4 pieces
- Bavette Pasta 10 oz
- Grated Pecorino Pepato Cheese 0 oz
- Chopped Sage Leaves 0 fl oz
Step-by-Step Guide
Step 1
Preheat the oven to 480°F.
Step 2
Cut the cauliflower into florets and place them on a baking sheet. Add the sliced red onion and halved garlic cloves, drizzle with 30 ml of olive oil, season with salt and pepper, and mix well. Roast for about 20 minutes until tender and golden.
Step 3
Meanwhile, in a food processor, pulse the bread with 30 ml of olive oil until crumbly. Spread on a clean baking sheet and toast in the oven for 5–6 minutes.
Step 4
Cook the pasta in boiling salted water until al dente. Drain, reserving 120 ml of the water, and return the pasta to the pot.
Step 5
Add the Parmesan, roasted cauliflower, and parsley to the pasta. Mix well, adding reserved water to achieve the desired consistency.
Step 6
Serve topped with croutons.
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