Roasted Cauliflower & Lemon Pasta with Garlic Breadcrumbs

Roasted Cauliflower & Lemon Pasta

with Garlic Breadcrumbs

30 MIN
$12.94/serving 2 Servings
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    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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    • Nutrition
    • Calories
      840 Cals (est.)
    Roasted Cauliflower & Lemon Pasta with Garlic Breadcrumbs
    • 3 oz Diced Pancetta
    • 6 oz Elicoidali Pasta
    • 1 clove Garlic
    • 1 Lemon
    • 1 Shallot
    • 1 head Cauliflower
    • 1 Tbsp Capers
    • ¼ cup Grated Romano Cheese
    • ¼ cup Panko Breadcrumbs
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 oz Salted Butter

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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    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

    Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 10 to 12 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 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, finely grate 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 pancetta
    5 Cook the pancetta

    In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate. 

    6 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. 

    Cook the shallot
    Finish the pasta & serve your dish
    7 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked pancetta, 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 constantly, 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!

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