Caramelized Cauliflower Pasta | Italian Classic
(0)
25 min
Quick
Sezamo
O rețetă italiană clasică și aromată de paste cu conopidă rumenită la tigaie, usturoi, fulgi de chili și pesmet crocant auriu. O cină reconfortantă de toamnă, gata în doar 25 de minute.
Preparation method
Ingredient preparation
Break the cauliflower into small, equal-sized florets and wash them well. Peel the garlic cloves and mince them. Finely chop the fresh parsley.
In a dry pan, toast the breadcrumbs over medium heat for 2-3 minutes until golden brown with a pleasant nutty aroma. Transfer to a plate and let cool.
Cooking the cauliflower and pasta
Bring a large pot of well-salted water to a boil. When the water boils, add the cauliflower florets and cook for 4-5 minutes until slightly tender but still holding their shape. Remove the cauliflower with a slotted spoon, keeping the boiling water in the pot.
Chef's tip
The starchy pasta cooking water is the secret to a creamy sauce: it perfectly emulsifies the olive oil and Parmesan without needing any cream.
Toasted breadcrumbs (pangrattato) are the classic crunchy element from Southern Italian cuisine, providing a fabulous texture to the pasta.
55 min
Under an hour
