Garlic Butter Cauliflower Pasta with Pangritata
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3
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Calories
408 kcal
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Course
Main Course
Garlic Butter Cauliflower Pasta with Pangritata
Description
The recipe starts by making pangritata: small pieces of bread sautéed in olive oil until golden and crisp, then salted. In the same skillet, butter and olive oil heat before smashed garlic cloves are added to infuse flavor. Cauliflower florets and thinly sliced red onion are cooked until the cauliflower is golden brown while still retaining some firmness. The garlic cloves are removed after cooking to prevent overpowering the sauce.
Cooked pasta is then combined directly in the skillet with the vegetables, and a reserved portion of pasta cooking water is added to bring everything together and create a light sauce. Lemon juice and zest add brightness, while red chili flakes provide a subtle heat balance. The dish is topped with freshly grated Parmesan cheese and optional chopped parsley for freshness.
This pasta preparation showcases varied textures from tender cauliflower, silky pasta, crunchy pangritata, and fresh herbs, delivering a savory and balanced meal that highlights simple ingredients with an Italian-inspired touch.
Ingredients
- 1 to 2 lices bread , crusts removed, preferably stale (enough to make 1/2 cup)
- cooking spray preferably olive oil
- 2 tbsp butter unsalted
- 1 tbsp olive oil
- 2 garlic smashed (Note 1, cloves
- 1/2 cauliflower broken/cut into florets about 2"/5cm long (about 4 to 5 cups) (Note 2, large head
- 8 oz / 250 g Fettuccine pasta or pasta of choice
- 1/2 red onion , thinly sliced
- 1/2 to 1 tsp red chili flakes
- 1 lemon : 2 tbsp lemon juice + zest of 1/2 the lemon
- salt
- black pepper
To serve
- Parmesan Cheese , freshly grated
- parsley finely chopped (optional, fresh
Instructions
Pangrattato
- Dice the bread into small pieces - you want (at least!) 1/2 cup. Spray generously with oil.
- Heat a large skillet over medium high heat. Add the bread crumbs and saute for about 2 minutes until golden brown. Remove from the skillet into a bowl and sprinkle with salt.
Cauliflower Pasta
- Return the skillet to the stove. Melt the butter then add the oil. When hot, add the smashed garlic cloves and cook for 1 minute until fragrant.
- Add the cauliflower. Cook, stirring occasionally, for around 3 minutes, then add the red onion and sprinkle with salt and pepper. Continue cooking for another 5 minutes, until the cauliflower is beautiful golden brown but still a bit firm.
- Remove the smashed garlic cloves.
- Meanwhile, cook the pasta in salted boiling water - 1 minute less than the recommended cooking time on the packet!
- RESERVE 1/2 cup of the pasta cooking water. Then drain the pasta or use tongs to transfer it directly to the skillet.
- Pour the reserved pasta cooking water into the skillet along with the red chili flakes, a good pinch of salt and pepper. Gently toss the pasta for 1 to 2 minutes, until the water evaporates - you will be left with a luscious coating of sauce on each strand of pasta (this is called emulsification) and the cauliflower will finish cooking.
- Remove from the stove. Grate over zest of 1/2 the lemon and drizzle over about 2 tbsp of lemon juice. Toss quickly.
- Serve, sprinkled with Pangrattato with freshly grated parmesan and parsley, if using.
Notes
- Use stale bread or lightly toast fresh bread to make pangritata breadcrumbs for better texture.
- Crush garlic cloves gently with knife side without fully breaking them for mild infused flavor.
- Cut cauliflower into roughly 2-inch long florets, enough to crowd a large skillet without overcrowding.
- Measure cauliflower by volume or weight rather than exact size; about 4 to 5 cups works well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Serving | 288g | |
| Calories | 408cal | 20% |
| Carbohydrates | 58.3g | 19% |
| Protein | 13.4g | 27% |
| Fat | 14.6g | 22% |
| Saturated Fat | 5.8g | 29% |
| Cholesterol | 81mg | 27% |
| Sodium | 148mg | 6% |
| Potassium | 694mg | 15% |
| Fiber | 4.7g | 19% |
| Sugar | 4.9g | 10% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 108.9mg | 121% |
| Calcium | 60mg | 6% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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