Pella Chronicle


February 22, 2013

Pasta with Roasted Cauliflower and Crumbs

Pella — 2 pounds cauliflower florets (about 2 medium heads)

3 Tbsp olive oil, divided

1/2 tsp salt, divided

freshly ground black pepper

6 garlic cloves, thinly sliced

12 oz. dried rigatoni (or other) chunky pasta

2 Tbsp butter, divided

1/2 cup panko (Japanese breadcrumbs)

1/2 tsp anchovy paste

1/8 tsp crushed red pepper (or to taste)

2/3 cup freshly grated Romano cheese

1/4 cups chopped fresh mint

1. Preheat oven to 500F.

2. Slice cauliflower florets into halves vertically (quarters if large), toss with 2 Tbsp oil, and place cut-side down on a baking sheet. Sprinkle with 1/4 tsp salt and pepper. Roast 10 minutes, turn cauliflower and roast 5 minutes more, or until tender and browned.

3. Cook pasta according to package directions, reserving 1/2 cup cooking water. While pasta is cooking, melt 1 Tbsp butter in a large skillet. Add panko, and cook 3 minutes or until browned. Set aside.

4. Heat 1 Tbsp each oil and butter in skillet. Add sliced garlic, and saute until golden. Add red pepper and anchovy paste, stirring well; add cauliflower and toss well.

5. Return drained pasta to pot with 1/2 cup of the cooking water. Add cauliflower mixture and Romano, cover and cook 3 minutes. Stir in mint and black pepper. Spoon into serving bowls and sprinkle with the toasted breadcrumbs.

Serves 6.

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