Experiment HomeCooked Ingredients Pasta

Roasted Cauliflower Pasta w/ Chilli, Garlic & Breadcrumbs

May 26, 2019

Yes, the name sounds a little ominous, I know. But give it a chance. Cauliflower has been proven time and again to be one of the most versatile ingredients in the world both in terms of cuisines and dishes – read: cauliflower pizza, cauliflower rice, cauliflower steak. Now this humble vegetable, which erstwhile – at least in Indian kitchens – was pushed into the little ‘cauliflower sabzi’ corner – has started to gain more fame. And here I am, to prove it once again!

As cliched as it may sound, necessity is the mother of invention. Today, as I watched The Good Wife on Netflix, I found my mind wandering and mentally checking out my pantry – which incidentally is devoid of any major ingredients that I could make a meal out of. Then I remembered the leftover cauliflower florets from the other day, and I decided I could experiment a bit since I have a little dried pasta in the pantry. So, I raided my fridge – looked for any possible ingredients that may suit the recipe, and then came up with something pretty spectacular.

I don’t usually make dry pasta (devoid of sauce) dishes at home, because my husband doesn’t enjoy them much and because jampacking them with flavor requires some special skills. But, I still decided to brave it today – I was, after all, eating alone. So I started raiding like never before – onions, garlic, breadcrumbs, chili flakes, fresh chilies, pistachio, cheese…the list goes on. And that resulted in something simply spectacular, if I may say so myself

Print Recipe
Roasted Cauliflower Pasta w/ Chilli, Garlic & Breadcrumbs
Prep Time 15 min
Cook Time 30 min
Servings
person
Ingredients
Prep Time 15 min
Cook Time 30 min
Servings
person
Ingredients
Instructions
  1. Boil the pasta in a vessel with salt. In the meanwhile, in a saucepan, heat the butter and oil and once it is hot, put in the cauliflower florets and cook on medium heat till golden and half cooked.
  2. Now, add the minced onions and garlic. Continue cooking over medium heat.
  3. Add the oregano, fresh chili, dried chili and continue cooking till the cauliflower and onion are crisp.
  4. Then put in the bread crumbs and saute till crisp, along with the pistachio and sugar.
  5. Add in the salt and pepper. In the meanwhile, the pasta should be cooked through.
  6. Drain the pasta completely and toss it into the pan with the cauliflower and mix well till it is completely coated. Finish off with some grated cheese and some fresh parsley (which I didn't have), and a dash of truffle oil (if you have) or extra virgin olive oil.
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