Weeknight dinner just became far more interesting thanks to this a little bit naughty/a lotta bit nice Cauliflower Pasta.
This recipe is sponsored by DeLallo.
Fresh cauliflower florets sautéed in garlic until golden, then tossed with peas, lemon zest, and a flourish of Parmesan cheese, it looks innocent enough at the outset. It’s a healthy, veggie-filled pasta, it cooks entirely in one pot (including the noodles), and you’ll be glad to have it in your recipe repertoire.
Buuuutttt….let’s not stop there. I have a new, exciting tip I learned that is transforming our basic weeknight pasta routine. With this special “ingredient,” you’ll turn your cauliflower pasta into a next-level dish and feel like a legitimate chef while you do it: Crispy Bacon Parmesan Breadcrumbs.
Topping pasta with toasted breadcrumbs is a restaurant move that is so easy to do at home, I can’t believe we haven’t tried it until now. I’m half considering keeping a small jar in my purse in case we go out for pasta and the restaurant doesn’t include them.
Kidding. Kind of.
Golden, toasted breadcrumbs are Italian food fairy dust. A few tablespoons sprinkled over the top of your serving transforms this cauliflower pasta from a simple recipe you’re happy you tried into a special dinner you’ll remember.
How to Make Cauliflower Pasta
Italian food, I love you for your deceptive simplicity. Like many great pasta recipes, the ingredient list here is short, but the flavor impact is long.
- Cauliflower. This versatile veggie is high in fiber, B-vitamins, and antioxidants. Because cauliflower is mild, it’s an ideal vehicle for soaking up the flavor of the spices, herbs, and aromatics that we’ll be adding. Once sautéed, it’s golden, tender, and its texture is lovely paired with the cooked pasta.
- DeLallo Casarecce Pasta Noodles. I LOVE this shape! It originated in Sicily and is known for its homemade appearance. The scroll shape makes it perfect for catching sauce and any yummy bits you add to the pasta (ahem, bacon breadcrumbs).
DeLallo is my favorite dry pasta brand. I have yet to try a product and be disappointed, especially the pasta. The company is fanatical about where it sources its pasta grains and still follows a traditional, slow-drying process. You can taste the difference in the flavor and texture. Plus, they’re continually looking for ways to create new pasta shapes, with this casarecce being one of the latest.
- Parmesan. A few tablespoons give the pasta a rich, nutty, umami factor.
- Garlic + Onions. These aromatics give the pasta backbone and flavor the cauliflower.
- Lemon. To make the pasta light and bright.
- Thyme. I used dried thyme for ease, though fresh thyme would be fantastic if you have it. If using fresh, stir it in at the end.
- Red Pepper Flakes. A spicy counterpoint to liven up the mild cauliflower. The recipe as written is not spicy, so feel free to add extra to taste.
- Peas. Frozen peas are a super simple, tasty way to add an extra serving of veggies to this healthy pasta recipe.
- Chicken Broth. In lieu of cooking the pasta separately, I cooked the noodles in broth in the same pot as the rest of the ingredients. That’s one less pan to wash. The noodles absorb the broth’s flavor as they cook, and the pasta starches help to create a light sauce.
- Bacon. Crispy. Salty. Delicious. We’ll use the bacon drippings to toast the breadcrumbs too (!!).
- Whole Wheat Panko Breadcrumbs. Panko makes for the crispiest breadcrumb topping, and the whole wheat option is a subtle way to make this cauliflower pasta a bit better for you. Toast them right in the bacon drippings for the max flavor impact.
- Heat your Dutch oven (or other large sturdy pot) over medium heat. Add bacon pieces and cook until crispy. Stir in Panko and pepper, and cook until golden brown. Transfer the mixture to a bowl. Once it cools, toss it with the Parmesan (sneaking a bite here is definitely understandable).
- Use a damp paper towel to wipe your skillet clean, and return it to medium-high heat. Add your olive oil, and let it get hot. Then, add your cauliflower, onion, and salt. Sauté until the cauliflower is tender and slightly browned. Add your garlic, thyme, and red pepper. Remove contents to a large plate and cover to keep warm.
- Return the pot to the stove and add the broth. Turn the stove to high heat. Once it’s simmering, add your pasta and bring to a gentle boil. Cook until the pasta is al dente and most of the liquid has been absorbed. Next, stir in the peas and cook until warmed through. Keep an eye on the pot, stir periodically, and additional broth if your pasta becomes dry.
- Lastly, remove your pot from the heat and stir in the parsley, lemon juice, remaining salt, remaining Parmesan, and cauliflower mixture. Plate your pasta servings, and sprinkle the bacon breadcrumbs on top. Be generous. Serve, and ENJOY!
How to Store, Freeze, and Reheat Cauliflower Pasta
- To Store. Place cooked cauliflower pasta (without breadcrumbs) in an airtight storage container in the refrigerator for up to 5 days. To keep them from becoming soggy, store fully cooked and cooled bacon Parmesan breadcrumbs separately in an airtight storage container at room temperature and use to top leftovers.
- To Reheat. Gently reheat leftovers in a saucepan over low heat until warm. You can also reheat leftovers on a microwave-safe plate in the microwave until heated through. I suggest splashing in additional broth or water if your pasta becomes dry during reheating. I also love adding a squeeze of fresh lemon juice over the warmed leftovers to perk them back up.
- To Freeze. Store cooked leftovers in an airtight freezer-safe container in the freezer for up to 3 months. Keep fully cooked and cooled bacon Parmesan breadcrumbs separately in an airtight freezer-safe storage container in the freezer and use to top leftovers as needed.
What to Serve with Cauliflower Pasta
- Salad. Hearty pasta and salad are a perfect match. This Antipasto Salad, Anytime Arugula Salad, and Caesar Shaved Brussels Sprouts Salad would all be delicious!
- Roasted Vegetables. Since this recipe doesn’t require your oven, sneak a few more vegetables into your meal with this Roasted Zucchini or Roasted Brussels Sprouts with Garlic.
- Italian Margarita. This Italian Margarita is a twist on a classic margarita, and it makes a delicious sidekick to this pasta.
This Sicilian cauliflower pasta is easy to vary up and adapt to different diets.
- Vegan Cauliflower Pasta. Omit the bacon and Parmesan; toast the breadcrumbs in 2 tablespoons olive oil. If you like, you can add a bit of nutritional yeast for the “cheesy” factor.
- Cauliflower Pasta with Tomato Sauce. Personally, I love light pasta dishes like this one that have a “sauce” primarily made from the pasta cooking liquid. Ben, on the other hand, is a tomato sauce-or-bust kind of guy. He had his cauliflower pasta with tomato sauce. I used a good quality store-bought sauce, warmed it on the stove in a small, separate pot, then spooned it over his serving.
More Easy Pasta Recipes
Pro tip: bacon breadcrumbs would be a tasty addition to any one of these.
- Garlic Shrimp Pasta
- Brussels Sprouts Mac and Cheese (with more bacon)
- Instant Pot Cauliflower Mac and Cheese
- Penne Alla Vodka with Chicken
I adore recipes like this cauliflower pasta that prove mealtime at home is just as exciting as eating out. I can’t wait for you to try it, especially the bacon breadcrumbs. Don’t be surprised when you start adding them to your other favorite pasta recipes too!
- 4 slices bacon — cut into 1/4-inch pieces
- ½ cup whole wheat Panko bread crumbs
- ¼ teaspoon ground black pepper
- 4 tablespoons grated Parmesan cheese — divided
- 1 1/2 tablespoons extra-virgin olive oil
- 1 yellow onion — cut into ¼-inch dice
- 1 large head cauliflower — cut into florets (about 3 pounds cauliflower or 8 cups florets)
- 1 1/2 teaspoons kosher salt — divided
- 2 cloves garlic — minced, about 2 teaspoons
- 1 teaspoon dried thyme leaves
- ¼ teaspoon red pepper flakes
- 16 ounces dry DeLallo Casarecce Pasta
- 5 to 6 cups low-sodium 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
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.
- 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.
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.
- 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 bread crumbs are a bit salty/peppery too). Divide the pasta between serving plates and sprinkle the bacon breadcrumbs generously over the top. Enjoy!
- TO STORE: Place cooked cauliflower pasta (without breadcrumbs) in an airtight storage container in the refrigerator for up to 5 days. To keep them from becoming soggy, store fully cooked and cooled bacon Parmesan breadcrumbs separately in an airtight storage container at room temperature and use to top leftovers.
- TO REHEAT: Gently reheat leftovers in a saucepan over low heat until warm. You can also reheat leftovers on a microwave-safe plate in the microwave until heated through. I suggest splashing in additional broth or water if your pasta becomes dry during reheating. I also love adding a squeeze of fresh lemon juice over the warmed leftovers to perk them back up.
- TO FREEZE: Store cooked leftovers in an airtight freezer-safe container in the freezer for up to 3 months. Keep fully cooked and cooled bacon Parmesan breadcrumbs separately in an airtight freezer-safe storage container in the freezer and use to top leftovers as needed.
Nutrition InformationAmount per serving (1 (of 6), about 2 1/3 cups) — Calories: 475, Fat: 14g, Saturated Fat: 4g, Cholesterol: 13mg, Potassium: 700mg, Carbohydrates: 71g, Fiber: 7g, Sugar: 7g, Protein: 20g, Vitamin A: 351%, Vitamin C: 79%, Calcium: 100%, Iron: 2%
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
I am sharing this post in partnership with DeLallo. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.