Creamy Cauliflower Pasta with Pecorino Breadcrumbs
Creamy and zesty, with a crunchy breadcrumb topping, this cauliflower pasta is a dreamy dish that comes together so easily in one skillet.
Introduction
This recipe is wonderful for many reasons: A whole head of cauliflower caramelises in a skillet before being simmered with cream, black pepper, pecorino cheese and a bit of lemon zest, breaking down into a special (and yes, decadent) sauce to coat the pasta shape of your choosing. It’s all very dreamy. But really, it’s the pecorino breadcrumbs we’re here for, and that’s okay – they’re magnificent. A crunchy, oily, salty vehicle for more cheese and much-needed texture, they’re the ideal finish to a saucy pasta such as this, but don’t stop there. Use them as tiny croutons to finish a Caesar salad (page 150 of Something From Nothing) or scatter them over the top of a pot of saucy beans (page 177). Once they’re in your life, you’ll never want to be without them
Ingredients
| 6 tbsp | olive oil |
| 60g (2 oz/¾ cup) | fresh, coarse or panko breadcrumbs |
| kosher salt and freshly ground black pepper | |
| 30g (1 oz/½ cup) | finely grated pecorino cheese, plus more to serve |
| 225g (8 oz) | dried rigatoni, ziti or campanelle |
| 1 large | shallot, finely chopped |
| 1 medium | head cauliflower (about 900 g/2 lb), sliced about 1 cm (½ inch) thick (I like to include the leaves and stem, but that is optional) |
| 250ml (8 fl oz/1 cup) | double (heavy) cream |
| 1 tbsp | finely grated lemon zest, plus more to serve |
| 25g (1 oz/½ cup) | finely chopped chives |
| chilli flakes (optional) |
Method
Heat 3 tablespoons of the olive oil in a large skillet over a medium heat. Add the breadcrumbs and season with salt and pepper. Stir to coat evenly in the oil and cook, tossing occasionally, until they’re evenly toasted and golden brown, 4–6 minutes. Add half of the pecorino and toss to coat, letting the cheese melt and clump among the breadcrumbs (think granola-like clusters). Remove from the heat and transfer to a small bowl or plate; set aside.
Meanwhile, bring a large pot of salted water to the boil. Cook the pasta until al dente; save about 250 ml (8 fl oz/1 cup) of pasta water, then drain.
Wipe out any crumbs from the skillet and heat the remaining 3 tablespoons olive oil over a medium heat. Add the shallot and cauliflower and season with salt and plenty of pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelise and brown, 12–15 minutes.
Add the cream and lemon zest and bring to a simmer, then let the cream reduce and thicken, 2–4 minutes. Season with salt and plenty of pepper.
Add the pasta to the cauliflower along with the remaining pecorino and 175 ml (6 fl oz/ ¾ cup) of the pasta water. Cook, tossing to coat the pasta and thicken the sauce, until it’s thick and glossy and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4–6 minutes.
Remove from the heat. Divide the pasta among bowls and top with pecorino breadcrumbs, chives, more lemon zest, chilli flakes (if using) and more cheese if you like.
Eat with
Like all heavier, creamier pastas, this is especially nice with a brightly dressed Leafy, Herby Salad (page 148 of Something From Nothing).
Reviews
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