Pasta with cauliflower & toasted breadcrumbs

19 Nov

Man does not live by red sauce alone.

At least that’s what everybody keeps telling me. And telling me. And telling me.

Fine. Be that way.

Toast yourself around half a cup of breadcrumbs in a pan, then set aside. Oh, and blanch a head of cauliflower (you know, the white kind of main ingredient) while you’re at it; four or five minutes oughta do it.

Saute some garlic, crushed hot pepper and, yes, anchovies, in olive oil until the garlic has softened.

Toss in the cauliflower, some chopped parsley and the zest of a lemon.

Incorporate like so.

You got pasta in the house, right? I guess I should have mentioned that a pound of your favorite should have been boiling in well-salted water by now. I went with orecchiette. Toss the pasta in with the cauliflower along with a good ladle’s worth or more of the pasta water and turn up the heat until most of the water has evaporated.

Then add the toasted breadcrumbs and some grated cheese and incorporate.

Totally a No Red Zone kinda deal.

Happy now?

3 Responses to “Pasta with cauliflower & toasted breadcrumbs”

  1. Chuck November 19, 2020 at 4:59 pm #

    Looks delicious – thanks for this!

  2. Joanne Gray November 19, 2020 at 5:14 pm #

    Hi Mr. Meatball! I’ve been missing your more frequent posts–keep them coming! Joanne Gray

  3. Bailey Cal November 19, 2020 at 8:20 pm #

    Always a great mouth watering post!

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