0 from 0 votes
Spaghetti with Toasted Garlic Breadcrumbs and blistered Cauliflower
Easy Spaghetti with toasted garlic breadcrumbs and blistered cauliflower. 30 Min 1 Skillet! Vegan Pasta Meal with toasted breadcrumbs and roasted cauliflower. so Flavorful! Serve with roasted cherry tomatoes/veggies. Vegan Nutfree Soyfree Recipe, Easily Glutenfree
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
371 kcal
Course:
Main Course
Cuisine:
Italian, gluten-free
Ingredients
- 10 oz spaghetti or other similar pasta
- 1 tsp neutral cooking oil generic cooking oil
- 2 cups cauliflower small florets, florets
- 1/4 tsp black pepper freshly ground
- 2 tbsp parsley chopped, or other fresh herbs such as basil or oregano or a mix
- pinch salt
Spaghetti:
- 1 tbsp olive oil
- 4 cloves garlic minced or finely chopped
- 3/4 cups breadcrumb let them sit on the counter for 15 mins, or toast for half a minute, You can also use panko breadcrumbs, made from 2 slices of bread
- 1 tbsp almond flour , optional
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/4 tsp black pepper freshly ground
- 1/2 tsp oregano dried
- 1/2 cup parsley or more, chopped, fresh
- lemon juice
- olive oil
- red pepper flakes for garnish
Instructions
- Cook the spaghetti according to instruction on the package, rinse in cold water and set aside. You can start the water and add the spaghetti when boiling, around the time the cauliflower is done.
- Cook the Cauliflower: Heat a cast iron skillet over medium high heat. When the skillet is evenly hot, add oil. Add the cauliflower and toss. Let the cauliflower cook for 3 to 4 mins until browning on some edges. Move it around once in between. Add black pepper or pepper flakes, a good dash salt, parsley and toss well. Cover and cook for another 2-3 mins (this will steam cook the cauliflower). Cook time will depend on the stove and the size of the cauliflower. Cook until al dente. Remove from the skillet.
- Make the breadcrumbs by pulsing bread in a food processor until coarse crumbs. Heat the same skillet over medium heat. Add olive oil and garlic and cook for 1-2 mins until the garlic is just starting to turn translucent and fragrant. Add the breadcrumbs and toss well. Cook for 6 to 8 mins or until nicely toasted(dark golden, not brown/burnt. Reduce heat if needed for gentle toasting). Stir occasionally.
- Add in the optional almond flour, zest, salt and pepper and mix well. Reserve a tbsp of parsley for garnish and add the rest to the mixture. Mix well and remove 2/3 of the breadcrumbs from the skillet.
- Add the spaghetti and toss well to coat. If the noodles are drying, add 2-3 tbsp water and toss. Take off heat.
- Divide the noodles into serving dishes. sprinkle liberally with the toasted breadcrumb mixture and lightly toss. Add some vegan parm if you have. Add blistered cauliflower, some olive oil or lemon juice, generous dash of red pepper flakes and serve immediately.
- This dish is best served fresh as the toasted breadcrumbs are crisp, spaghetti has enough moisture, and cauliflower is crisp and flavorful when hot. Add some roasted cherry tomatoes(see notes) or vegan cheese shreds for additional moisture. If planning to store, then store the breadcrumb mixture separately.
Cup of Yum
Notes
- Gluten-free: Use glutenfree pasta and gluten-free breadcrumbs.
- Oil-free: I haven't tried making this oil-free. The toasted flavor will be hard to achieve without. You can possibly saute the garlic in broth. Toast the breadcrumbs on a dry skillet or oven, as they will get soggy and gummy with broth. Toss with the golden garlic, herbs and the rest of the ingredients. Use a third of the mixture mixed with broth to mix with spaghetti and use the rest as topping. Serve with additional high moisture sides such as a generous helping of blistered cherry tomatoes.
- Roasted Cherry tomatoes: Add 2 cups cherry tomatoes, oil, salt and pepper to a baking dish and mix. You can also roast the cauliflower along with the tomatoes in the oven, instead of step 2. Add cauliflower, oil, salt, pepper and parsley in another dish and mix well. Bake both dishes at 425 deg F ( 220 C) for 20 mins. Remove tomatoes if blistered, cover the cauliflower dish with parchment and bake for another 10 mins.
- Nutrition is for 1 serve
Nutrition Information
Calories
371kcal
(19%)
Carbohydrates
65g
(22%)
Protein
13g
(26%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
501mg
(21%)
Potassium
383mg
(8%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
630IU
(13%)
Vitamin C
35.6mg
(40%)
Calcium
66mg
(7%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 371
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 501mg | 21% |
| Potassium | 383mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 35.6mg | 40% |
| Calcium | 66mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.