Don’t let the photo or title of this dish throw you off. Yes, it’s another cauliflower dish, but we like cauliflower in this house, and hey, it is good for you. This is a flavorful, one-dish, vegetarian pantry pasta. This pasta has so many flavor combinations with the red onion, cauliflower, garlic and the breadcrumbs add a bit of crunch to the dish.
This was my first time making this pasta and it was SUPER EASY and a TOTAL HIT. The kids and hubby loved it, and of course, I did as well.
I’m calling this a pantry pasta because I had everything on hand but the fresh parsley. I had some leftover white bread from making my tomato soup last week, and decided to make the homemade bread crumbs. I mean why not, they looked easy enough.
Pasta with Roasted Cauliflower, Parsley & Breadcrumbs:
Recipe from Martha Stewart
see bottom of post for homemade breadcrumb recipe
- 1 head cauliflower, cut up into florets
- 1 medium red onion, halved and cut into thin wedges
- 5 garlic cloves, peeled and halved
- 2 tablespoons extra virgin olive oil
- 1 box (12 ounces) cavatappi or other short pasta
- 1/4 cup grated or shredded Parmesan cheese, plus more for serving
- 1/4 cup fresh parsley, chopped - I used Italian flat leaf parsley
I actually used the whole 1/2 cup of pasta water.
Let’s move onto the breadcrumbs!
Note: You can make your breadcrumbs ahead of time or even the day or week before to cut down on a step.
- 1 tablespoon extra virgin olive oil
- 2 slices sourdough, white or whole wheat/whole grain sandwich bread or whole wheat/whole grain bread, torn into pieces
Pre-heat the oven to 475 degree and position a rack on the top part of the oven. Combine the torn bread and 1 tablespoon olive oil in a food processor.
Pulse until coarse crumbs form.Spread on a rimmed baking sheet.Bake at 475 degrees on upper rack until golden brown, 5 to 6 minutes, tossing once.Serve the pasta topped with breadcrumbs and, if desired, more Parmesan.
I hope that your family enjoys this easy weeknight pantry pasta!