Garlic Butter Cauliflower Pasta with Pangritata

Method10 steps · about 25 min

1. 1

   Step 1: Have the garlic peeled and smashed, cauliflower cut into the listed florets and red onion thinly sliced before heating the skillet. Remove the bread (1–2) crusts and dice the bread into small pieces, making at least ½ cup. If the bread is fresh, lightly toast it first to make cutting easier. Spray the bread pieces generously with olive-oil spray.

   Uses 1–2 bread slices, enough for at least ½ cup diced bread · Olive-oil spray, enough to coat the bread pieces

2. 2

   Step 2: Heat a large skillet over medium-high heat. Sauté the prepared bread pieces for about 2 minutes until golden. Transfer the toasted pieces to a bowl and sprinkle with a little salt; reserve for serving.

   Toast bread pieces · 2 minUses All prepared bread pieces; keep crust offcuts separate · A little salt for the toasted bread

3. 3

   Step 3: Return the skillet to medium-high heat. Melt all the butter (2 tbsp), then add all the measured olive oil (1 tbsp). When hot, add both prepared smashed garlic cloves (2) and cook for about 1 minute until fragrant, watching so they do not burn.

   Infuse garlic butter · 1 minUses 2 tbsp unsalted butter · 1 tbsp olive oil · 2 garlic cloves, peeled and smashed but mostly intact

4. 4

   Step 4: Add all the prepared cauliflower florets (½ large head). Cook for about 3 minutes, stirring occasionally. Start the pasta in step 6 while the cauliflower cooks, using a separate pot.

   Brown cauliflower first · 3 minUses The garlic and all the hot butter-oil mixture · ½ large head cauliflower, about 4–5 cups florets cut 5 cm long and roughly 4 cm wide

5. 5

   Step 5: Add all the thinly sliced red onion (½) and season with salt and black pepper. Cook for another 5 minutes until the cauliflower is golden but still a little firm. Remove and discard the smashed garlic cloves. Keep the cauliflower ready in the skillet while the pasta finishes.

   Finish cauliflower with onion · 5 minUses All the cauliflower and garlic-butter mixture · ½ red onion, thinly sliced · Salt and pepper for the cauliflower

6. 6

   Step 6: Meanwhile, bring a pot of water to the boil and salt it. Add all the dried pasta and cook for 1 minute less than the cooking time on its packet, so it can finish cooking in the skillet. Keep the cauliflower skillet warm without burning the vegetables if the pasta needs longer.

   Uses 250 g dried fettuccine, or pasta of choice · Water, enough to boil the pasta; reserve ½ cup after cooking · Salt for pasta-cooking water

7. 7

   Step 7: Before draining, measure out ½ cup of the pasta-cooking water and set it aside. Drain the pasta and keep it ready to add to the skillet.

   Uses Cooked pasta and ½ cup reserved cooking water, kept separate

8. 8

   Step 8: Add the drained pasta, all the reserved ½ cup cooking water and all the selected chili flakes to the cauliflower skillet, with a pinch of salt and pepper. Toss gently over the heat for 1–2 minutes, until the pasta and cauliflower finish cooking and the excess water becomes a coating of sauce on the pasta.

   Uses All the cauliflower, onion and garlic butter after discarding the garlic · All the drained pasta · All the reserved ½ cup pasta water · ½–1 tsp red chili flakes · A pinch of salt and pepper for finishing

9. 9

   Step 9: Remove the skillet from the heat. Finely grate zest from half the lemon over the pasta and add about 2 tbsp juice squeezed from the lemon. Toss briefly; keep the unused lemon for another use.

   Uses The complete hot pasta and vegetables · 2 tbsp lemon juice and zest from ½ the lemon

10. 10

    Step 10: Divide between three generous servings. Sprinkle each with the reserved toasted pangrattato, freshly grated Parmesan and the optional chopped parsley. Serve immediately.

    Uses All the finished pasta · All the reserved golden bread pieces · Freshly grated Parmesan, for serving · Finely chopped fresh parsley, optional to serve