5 Ingredients or Fewer
Breakfast pasta (Aglio e olio meets cauliflower)
- Prep time 15 minutes
- Cook time 30 minutes
- Serves 4 main dish or 8 appetizer servings
Author Notes
Delicious for breakfast, easy and comforting for a weeknight dinner.
I pulled together from what I had (like refrigerator soup).
If you have a roasted cauliflower on hand, you'll only need about 15 minutes total. If needing to roast the cauliflower, half to 3/4 hour total. Or use another vegetable on hand or that you like - broccoli, spouts, cabbage.
After making the dish, I realized I had learned from teachers/writers. MFK Fisher in her books about living, shopping and cooking daily. Lucy Waverman, Toronto, whose intermediate French cooking course was full of white dishes - and I don't mean the plates. Elegant, understated, soothing. —Nancy
What You'll Need
Ingredients
- Vegetable and pasta
-
1
Cauliflower head (medium to large)
-
2 tablespoons
Olive oil
-
1/2 pound
dried long pasta (or about 3/4lb fresh)
- Garnish and serve
-
3/4 cup
tahini sauce (or another garlic-forward sauce like Lebanese Toum, garlic cream, garlic honey)
-
3/4 cup
breadcrumbs (panko or homemade)
-
3 teaspoons
optional - chopped garlic (raw or roasted)
-
1 tablespoon
olive oil
-
1/2 teaspoon
optional - red pepper
Directions
- Vegetable and pasta
- Parboil or microwave cauliflower 2 minutes. Drain. Put in a heavy skillet or Dutch oven, drizzle with olive oil, roast about half hour at 425F. Remove from oven.
- If you already have a roasted cauliflower in the fridge, bring it out to sit at room temperature while you prepare the rest.
- Cook the pasta in boiling salted water, drain.
- Garnish and serve
- Briefly saute the optional garlic in olive oil and stir in the breadcrumbs a minute or two. If out of garlic, mix some dried garlic (not garlic salt) with the breadcrumbs.
- Divide the cooked noodles and swirl in the bottom of each individual bowl. Divide the roasted cauliflower and put some atop the noodles.
- If needed, reheat the dishes in microwave or oven.
- Garnish each bowl with a tablespoon of tahini sauce, two tablespoons of seasoned breadcrumbs and a dash of red pepper. Serve and enjoy!
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