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Cauliflower Pasta

This easy cauliflower pasta cooks in ONE pot and tastes like it came from a restaurant! Garlic, lemon, Parmesan, and breadcrumbs give it incredible flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 Servings (about 14 cups)
Calories: 475 kcal
Course: Main Course , Dinner
Cuisine: Italian , American

Ingredients

  • 4 slices Bacon cut into 1/4-inch pieces
  • ½ cup whole wheat Panko Breadcrumbs
  • ¼ teaspoon ground black pepper
  • 4 tablespoons grated Parmesan cheese divided
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 yellow onion cut into ¼-inch dice
  • 1 large head cauliflower cut into florets (about 3 pounds cauliflower or 8 cups florets)
  • 1 ½ teaspoons kosher salt divided
  • 2 cloves garlic minced, about 2 teaspoons
  • 1 teaspoon dried thyme leaves
  • ¼ teaspoon red pepper flakes
  • 16 ounces dry pasta such as penne, rotini, or casaracce
  • 5 to 6 cups low-sodium chicken broth divided, plus a few additional splashes as needed
  • 1 cup frozen peas thawed
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons freshly squeezed lemon juice

Instructions

    Cup of Yum
  1. Heat a Dutch oven or large pot over medium heat. Add the bacon pieces and cook until crisp, about 8 minutes. Stir in the Panko and pepper. Cook, stirring frequently, until Panko is deep, dark golden brown, about 3 to 4 minutes. Transfer the Panko-bacon mixture to a bowl. Let cool, then toss with 2 tablespoons Parmesan. Set aside.
  2. With a damp paper towel, carefully wipe the skillet clean. Return the skillet to the heat, increase the heat to medium-high, and add the olive oil. Once the oil is hot, add the cauliflower, onion, and 1 teaspoon salt. Sauté, stirring occasionally, until cauliflower is tender and has begun to brown in spots, about 15 minutes. Stir in the garlic, thyme, and red pepper and cook until the garlic is fragrant, about 30 seconds. With a large spoon, scoop the vegetables onto a large plate and cover to keep warm.
  3. Return the pot to the heat. Add 5 cups of the broth and increase the heat to high. Once simmering, add the pasta and adjust the heat so that it comes to a gentle boil. As soon as it begins to boil, cook, stirring frequently, until most of the liquid is absorbed and pasta is al dente, about 8 minutes. If at any point the pasta seems dry, add in some of the remaining broth to loosen it back up. Once the pasta has cooked, stir in the peas and let cook just long enough to warm them through, about 30 seconds. If the pasta is too dry, add more chicken broth or (if you run out) hot water.
  4. Remove the pot from the heat and stir in the parsley, lemon juice, remaining 1/2 teaspoon salt, remaining 2 tablespoons Parmesan, and cauliflower mixture. Taste and adjust salt and pepper as desired (remember, the breadcrumbs are a bit salty/peppery too). Divide the pasta between serving plates and sprinkle the bacon breadcrumbs generously over the top. Enjoy!

Notes

  • TO STORE: Place cooked cauliflower pasta (without breadcrumbs) in an airtight storage container in the refrigerator for up to 5 days. To keep them from becoming soggy, store fully cooked and cooled bacon Parmesan breadcrumbs separately in an airtight storage container at room temperature and use to top leftovers.
  • TO REHEAT: Gently reheat leftovers in a saucepan over low heat until warm. You can also reheat leftovers on a microwave-safe plate in the microwave until heated through. I suggest splashing in additional broth or water if your pasta becomes dry during reheating. I also love adding a squeeze of fresh lemon juice over the warmed leftovers to perk them back up.
  • TO FREEZE: Store cooked leftovers in an airtight freezer-safe container in the freezer for up to 3 months. Keep fully cooked and cooled bacon Parmesan breadcrumbs separately in an airtight freezer-safe storage container in the freezer and use to top leftovers as needed. 

Nutrition Information

Serving 1(of 6), about 2 1/3 cups Calories 475kcal (24%) Carbohydrates 71g (24%) Protein 20g (40%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 13mg (4%) Potassium 700mg (20%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 351IU (7%) Vitamin C 79mg (88%) Calcium 100mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Servings (about 14 cups)

Amount Per Serving

Calories 475

% Daily Value*

Serving 1(of 6), about 2 1/3 cups
Calories 475kcal 24%
Carbohydrates 71g 24%
Protein 20g 40%
Fat 14g 22%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Potassium 700mg 15%
Fiber 7g 28%
Sugar 7g 14%
Vitamin A 351IU 7%
Vitamin C 79mg 88%
Calcium 100mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.