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Roasted Cauliflower & Orecchiette Pasta
with Garlic Breadcrumbs
40 MIN
2 Servings
From the Test Kitchen
In this dish, a duo of orecchiette pasta and cauliflower is tossed with a light, aromatic butter sauce, which highlights onion, capers, and red pepper flakes. A sprinkling of garlic-toasted breadcrumbs finishes the dish with delightfully crispy, crunchy contrast.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories620 Cals (est.)
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fresh
ingredients
Title
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6 oz Orecchiette Pasta
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1 clove Garlic
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1 Lemon
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1 head Romanesco Or White Cauliflower
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1 Tbsp Capers
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¼ cup Grated Romano Cheese
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¼ cup Panko Breadcrumbs
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¼ tsp Crushed Red Pepper Flakes
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1 oz Salted Butter
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1 Yellow Onion
step-by-step
instructions
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, stirring occasionally, 9 to 11 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.
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. Halve, peel, and thinly slice the onion. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon.
4
Make the garlic breadcrumbs
In a medium pan, heat a drizzle 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.
5
Cook the onion
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion, 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 onion, 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 combined and 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!
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, stirring occasionally, 9 to 11 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.
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. Halve, peel, and thinly slice the onion. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon.
4
Make the garlic breadcrumbs
In a medium pan, heat a drizzle 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.
5
Cook the onion
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion, 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 onion, 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 combined and 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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