Pasta with fried cauliflower, parsley and breadcrumbs
4 servings
35 minutes
Pasta with roasted cauliflower, parsley, and breadcrumbs is a delightful dish of Italian cuisine that combines the tender texture of pasta with crispy cauliflower and aromatic parsley. The roasted cauliflower adds a rich caramelized flavor that beautifully complements the creaminess of Parmesan. Crunchy breadcrumbs add an interesting textural play, transforming an ordinary dish into a true culinary masterpiece. This recipe, inspired by simple yet exquisite Italian traditions, is perfect for both a cozy dinner and a festive feast. Its rich flavor and balanced combination of ingredients make it not only appetizing but also satisfying for the most discerning gourmets.
1
Preheat the oven to 250 degrees.
2
Cut the cabbage into florets and place them on a baking sheet. Add sliced onion, peeled and halved garlic cloves, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and mix well. Roast for about 20 minutes until tender and golden.
- Cauliflower: 1.2 kg
- Red onion: 1 head
- Garlic: 5 clove
- Extra virgin olive oil: 0.3 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Meanwhile, in a food processor, grind the bread with 2 tablespoons of olive oil until crumbly. Spread on a clean baking sheet and toast in the oven for 5-6 minutes.
- White sandwich (toast) bread: 4 pieces
- Extra virgin olive oil: 0.3 glass
4
Boil the pasta in salted boiling water until al dente. Drain, reserving 0.5 cup of water, and return the pasta to the pot.
- Cavatappi: 350 g
- Coarse salt: to taste
5
Add parmesan, cabbage, and parsley to the pasta. Mix well, adding water to reach the desired consistency.
- Grated Parmesan cheese: 30 g
- Cauliflower: 1.2 kg
- Chopped parsley: 0.3 glass
6
Serve sprinkled with breadcrumbs.
- White sandwich (toast) bread: 4 pieces
