Easy Cauliflower Pasta
Adapted from Well Plated
Cauliflower is the the superhero of veggie disguise. Trying to get into the back-to-school groove with easy healthy dinners? Cauli to the rescue! It can be hidden well for picky eaters, and its mild flavor will not make them feel betrayed. A veggie that stays in the background, yet is still nutritious--try our friend cauli at your Yellowbird table in this simple pasta recipe!
INGREDIENTS
4 slices bacon (or use just the ends!) cut into 1/4-inch pieces
½ cup whole wheat Panko breadcrumbs (or blend your own from bread)
¼ teaspoon ground black pepper
4 tablespoons grated Parmesan cheese divided
1 ½ tablespoons extra-virgin olive oil
1 candy onion cut into ¼-inch dice
1 large head cauliflower cut into florets (about 3 pounds cauliflower or 8 cups florets)
1 ½ teaspoons salt divided
2 cloves garlic minced, about 2 teaspoons
1 teaspoon fresh thyme, or dried
¼ teaspoon red pepper flakes
16 ounces pasta such as penne, olive leaf, or fettucine
5 to 6 cups chicken broth divided, plus a few additional splashes as needed
1 cup frozen peas thawed
2 tablespoons chopped fresh parsley
2 tablespoons freshly squeezed lemon juice or organic lemon juice
INSTRUCTIONS
You'll just use one pot! First make the bacon breadcrumbs. Heat a Dutch oven or large pot over medium heat. Add the bacon pieces and cook until crisp, about 8 minutes. Stir in the Panko and pepper. Cook, stirring frequently, until Panko is deep, dark golden brown, about 3 to 4 minutes. Transfer the Panko-bacon mixture to a bowl. Let cool, then toss with 2 tablespoons Parmesan. Set aside.
Next, saute the cauliflower. With a damp paper towel, carefully wipe the skillet clean. Return the skillet to the heat, increase the heat to medium-high, and add the olive oil. Once the oil is hot, add the cauliflower, onion, and 1 teaspoon salt. Sauté, stirring occasionally, until cauliflower is tender and has begun to brown in spots, about 15 minutes. Stir in the garlic, thyme, and red pepper and cook until the garlic is fragrant, about 30 seconds. With a large spoon, scoop the vegetables onto a large plate and cover to keep warm.
Now cook the pasta. Return the pot to the heat. Add 5 cups of the broth and increase the heat to high. Once simmering, add the pasta and adjust the heat so that it comes to a gentle boil. As soon as it begins to boil, cook, stirring frequently, until most of the liquid is absorbed and pasta is al dente, about 8 minutes. If at any point the pasta seems dry, add in some of the remaining broth to loosen it back up. Once the pasta has cooked, stir in the peas and let cook just long enough to warm them through, about 30 seconds. If the pasta is too dry, add more chicken broth or (if you run out) hot water.
Last, stir everything together. Remove the pot from the heat and stir in the parsley, lemon juice, remaining 1/2 teaspoon salt, remaining 2 tablespoons Parmesan, and cauliflower mixture. Taste and adjust salt and pepper as desired (remember, the breadcrumbs are a bit salty/peppery too). Divide the pasta between serving plates (Be generous!) and sprinkle the bacon breadcrumbs generously over the top. Enjoy!
