Adapted from America’s Test Kitchen.
FOR THE BACON PANKO TOPPING: Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. (I remove all but 1 tablespoon of the bacon fat). Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer Panko mixture to bowl and set aside. Wipe out the skillet. FOR THE CAULIFLOWER *see notes: Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm. FOR THE PASTA: Heat remaining 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta (maintaining a boil), stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. It’s ok if there is a good amount of liquid still in the pot when the pasta is done, as it will serve as the pasta sauce. Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste. Divide the pasta among 4 plates and sprinkle with bread crumb topping. *I’ve had mixed results cooking the cauliflower the way the recipe is written, possibly because I don’t have a large enough skillet. Instead, I toss the cauliflower with 2 tablespoons of olive oil and 1 teaspoon salt, and roast at 450 until browned, approximately 15 minutes.Pasta with Cauliflower, Bacon & Breadcrumbs
Ingredients
Instructions
Notes
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