Cauliflower Pasta
I love pasta, but these days it's rare for me to satisfy this love. When I DO decide to indulge, it's either because I crave some serious comfort food (Hello Grandma's Red Mac & Cheese) or I'm feeding a crowd (Sue's Heart Stopping Mac & Cheese). However, I now have a third category for when I'll lean into the food of Rome - for some all-absorbing, party-in-the-mouth flavor. Such is the case with this utterly delightful recipe from this month's Cook's Illustrated. (You need to subscribe to this publication!)
Here's what you need:
- 3 slices bacon, cut into 1/4-inch pieces
- 1/2 cup panko bread crumbs
- Salt & pepper
- 2 Tablespoons vegetable oil
- 1 large head cauliflower, cored & cut into 1 inch florets
- 1 onion, chopped fine
- 1/2 teaspoon minced fresh thyme
- 1 pound pasta (campanelle, orechette, or farfalle)
- 5 1/2 cups chicken broth
- 1/2 cup dry white wine
- 3 Tablespoons minced fresh parsley
- 1 teaspoon lemon juice, plus lemon wedge for serving
Begin by cooking the bacon in a 12 inch skillet over medium-high heat. This will take 5-7 minutes.After the bacon is cooked, add the panko and 1/4 tsp of pepper and brown (stirring as you go). This will take 2-4 minutes. Remove the mixture to a small bowl and set aside. You'll top the pasta with this mix. Wipe out the pan for reuse.Add 5 teaspoons of oil to the now empty skillet and heat until shimmering. Add cauliflower and 1 tsp salt; cook, stirring occasionally until cauliflower is crisp-tender and browned in spots, 10-12 minutes. I multitask this step while doing the next step, but I like living on the edge : ) This is how your finished cauliflower should look.Heat remaining 1 teaspoon oil in a Dutch Oven over medium-high heat until shimmering. Add onion, thyme, and 1/2 tsp salt; cook until onion has softened, 4-7 minutes.Increase heat to high, add pasta, broth, and wine. Bring to simmer. Cook pasta, stirring frequently, until most of the liquid has been absorbed and pasta is al dente (8-10 minutes). NOTE - do not substitute water for broth - the flavors just won't work!!!Remove pot from heat. Stir in parsley, lemon juice, and cauliflower. Season with salt & pepper to taste. This is my favorite part of the process, I do lots of tasting (all in the name of proper seasoning!!). Serve and pass the panko mixture and lemons on the side as toppings.I promise, this is completely worth the carbs!
Enjoy...