Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yield: Serves 4-6
- 1 head cauliflower
- 1/4 cup olive oil
- 1 TBSP minced garlic
- 1 Cup coarse bread crumbs
- 1 pound Penne, Ziti or some other kind of cut pasta
- Ground black pepper
- Bring a large pot of water to boil.
- Trim the cauliflower and divide into florets.
- Salt the water, add the cauliflower and cook until it is tender, but not mushy.
- Remove it from the boiling water with a slotted spoon and set it off to the side, and chop cauliflower into smaller pieces.
- Cook the pasta in the same water you just cooked the cauliflower in.
- While the pasta is cooking, combine oil and garlic in a large deep skillet on medium low heat. Cook, stirring until garlic is golden, about 5 minutes.
- When the garlic is golden, add cauliflower and bread crumbs and turn the heat to medium. Cook, stirring occasionally.
- When the pasta is just about done – it should be 2 or 3 minutes away from al dente- RESERVE 1 CUP of the cooking water, and drain the rest.
- Add the pasta to the skillet with the cauliflower and toss with a large spoon until combined. Add salt and pepper to taste, along with some of the pasta water. When it is hot and the pasta is nicely glazed, serve.
Recipe Origin: Mark Bittman’s excellent book called The Minimalist Cooks Dinner. I love this book and I highly recommend it.