Roasted Cauliflower & Lemon Pasta with Garlic Breadcrumbs

Roasted Cauliflower & Lemon Pasta

with Garlic Breadcrumbs

30 MIN
$11.94/serving 2 Servings
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  • with Elicoidali Pasta
    includes 6 oz Elicoidali Pasta View recipe
  • with Banza Chickpea Rotini Pasta
    includes 6 oz Banza Chickpea Rotini Pasta
  • with Banza Chickpea Rotini Pasta

    From the Test Kitchen

    In this dish, a duo of elicoidali pasta and cauliflower is tossed with a light, aromatic butter sauce, which highlights shallot, capers, red pepper flakes. A sprinkling of garlic-toasted breadcrumbs finishes the dish with delightfully crispy, crunchy contrast.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    Roasted Cauliflower & Lemon Pasta with Garlic Breadcrumbs
    Title
    • 6 oz Banza Chickpea Rotini Pasta
    • 1 clove Garlic
    • 1 Lemon
    • 1 Shallot
    • 1 head White Or Romanesco Cauliflower
    • 1 Tbsp Capers
    • ¼ cup Grated Romano Cheese
    • ¼ cup Panko Breadcrumbs
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Butter
    Prepare & roast the cauliflower
    1 Prepare & roast the cauliflower

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking. Return to the pot.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel and thinly slice the shallot. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons (you may have extra). Quarter and deseed the lemon.

    Make the garlic breadcrumbs
    4 Make the garlic breadcrumbs

    In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and half the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

    Cook the shallot
    5 Cook the shallot

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot, capers, remaining garlic paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until softened. Turn off the heat.

    Finish the pasta & serve your dish
    6 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked shallot, roasted cauliflower, butter, lemon zest, the juice of 2 lemon wedges, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic breadcrumbs and cheese. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare & roast the cauliflower
    1 Prepare & roast the cauliflower

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking. Return to the pot.

    Cook the pasta
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel and thinly slice the shallot. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons (you may have extra). Quarter and deseed the lemon.

    4 Make the garlic breadcrumbs

    In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and half the garlic paste; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

    Make the garlic breadcrumbs
    Cook the shallot
    5 Cook the shallot

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot, capers, remaining garlic paste, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until softened. Turn off the heat.

    6 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked shallot, roasted cauliflower, butter, lemon zest, the juice of 2 lemon wedges, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic breadcrumbs and cheese. Serve the remaining lemon wedges on the side. Enjoy!

    Finish the pasta & serve your dish
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