Best 3 Pasta With Cauliflower Bacon Breadcrumbs Recipes

PASTA WITH CAULIFLOWER, BACON AND SAGE

Steps:

• Heat the oven to 425 degrees. Place the cauliflower on a sheet pan. Drizzle with 2 to 3 tablespoons olive oil, sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper, and toss to coat. Roast, tossing occasionally, until tender and browned all over, 20 to 25 minutes. While the cauliflower roasts, bring a large pot of water to a boil.
• Heat a large (12-inch) skillet over medium-high. Add the bacon and cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the sage leaves to pan and fry until they begin to brown, 1 to 2 minutes. Using a slotted spoon, transfer the sage leaves to the plate with the bacon. Drain all but 3 tablespoons of fat from the skillet (or add additional olive oil, if needed) and remove from heat.
• Add 1 tablespoon salt to the boiling water and cook the pasta until just al dente, reserving 1 1/2 cups of the pasta water. Drain the pasta and add to the reserved skillet; heat over low. Pour or squeeze the lemon juice over the pasta, along with 1 cup pasta water and the 1/2 cup grated Parmesan. Toss until the sauce comes together.
• Stir in the cauliflower, bacon and sage, adding a splash more pasta water if the pasta seems dry. Season with salt and pepper. Sprinkle with lemon zest, and serve with extra Parmesan on the side.

PASTA WITH CAULIFLOWER, BACON & BREADCRUMBS RECIPE - (4.2/5)

Steps:

• BACON PANKO TOPPING: Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and wipe out skillet. CAULIFLOWER: Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm. PASTA: Heat remaining 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste. Serve, passing panko mixture and lemon wedges separately.

CAULIFLOWER & BACON PASTA

Steps:

• Heat the grill to high and bring a large pan of salted water to the boil. Grill the bacon slices for 5 mins or until crispy, then drain on kitchen paper and cut into small pieces.
• Cook the pasta following pack instructions. Add the cauliflower to the pasta pan for the final 8 mins, so that it is just tender, then drain, reserving 2 tbsp of the cooking water.
• Melt the butter in a small pan over a low heat, then stir in the flour and cook for a couple of mins. Gradually stir in the milk, mixing well between each addition. Bring to a simmer, then cook for a few mins until thickened. Season, add the mustard and half the grated cheese. Stir until the cheese has melted and the sauce is smooth.
• Tip the pasta and cauliflower back into the pan along with the reserved cooking water. Stir through the cheese sauce and bacon, then transfer the mix to a baking dish. Mix together the breadcrumbs and remaining cheese, then sprinkle over the pasta. Cook for 5 mins under the grill until browned. Serve with a salad, if you like.