Cauliflower Pasta is cozy, savory, and packed with tender roasted cauliflower, pasta, and crispy bacon-Parmesan breadcrumbs. It’s a one-pot dinner that’s hearty and satisfying, with a bright, lemony finish that keeps it from feeling heavy.
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Cauliflower pasta with crispy bacon and breadcrumbs!
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 (like Spinach 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.
5 Star Review
“Wow. I sampled the pasta mixture before the bacon breadcrumbs and it was terrific. Then I added the breadcrumbs and POW! So freakin’ good. Easy peasy and super delish! Definitely going in the rotation. Thanks for another killer recipe.”
— Sara —
Ingredients and Substitutions
- Cauliflower. Once sautéed, it’s golden, tender, and its texture is lovely paired with the cooked pasta. You also could add some Roasted Cauliflower if you have it on hand.
- Whole Wheat Pasta Noodles. I LOVE the casarecce 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).
- 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.
Step-By-Step Instructions
Make the Crispy Topping (photo 1). Cook the bacon in a large pot until crisp. Stir in the Panko and black pepper, cooking until deeply golden. Transfer to a bowl, let cool, then toss with Parmesan.
Sauté the Vegetables (photo 2). Wipe out the pot and heat olive oil over medium-high. Add the cauliflower, onion, and salt. Cook until tender and lightly browned, about 15 minutes. Stir in the garlic, thyme, and red pepper flakes. Cook about 30 seconds, until fragrant. Transfer the vegetables to a plate and cover to keep warm.
Cook the Pasta (photo 3). In the same pot, add chicken broth and bring to a simmer. Add the pasta and cook, stirring frequently, until al dente and most of the liquid is absorbed, about 8 minutes. Add more broth if needed. If using peas, stir them in at the end to warm through.
Bring It Together (photo 4). Remove from heat and stir in parsley, lemon juice, remaining salt, Parmesan, and the cauliflower mixture. Taste and adjust seasoning.
Serve (photo 5). Divide into bowls and generously sprinkle with the bacon-Parmesan breadcrumbs. Serve warm and ENJOY!
Recipe Variations
This 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.
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.
Cauliflower Pasta
Video
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Ingredients
- 4 slices bacon cut into 1/4-inch pieces
- ½ cup whole wheat Panko breadcrumbs
- ¼ teaspoon ground black pepper
- 4 tablespoons grated Parmesan cheese divided
- 1 ½ tablespoons extra-virgin olive oil plus additional as needed
- 1 yellow onion cut into ¼-inch dice
- 1 large head cauliflower cut into florets (about 3 pounds cauliflower or 8 cups florets)
- 1 ½ teaspoons kosher salt divided
- 2 cloves garlic minced, about 2 teaspoons
- 1 teaspoon dried thyme leaves
- ¼ teaspoon red pepper flakes
- 12 ounces dry pasta such as penne, rotini, or casaracce
- 5 to 6 cups low-sodium chicken broth divided, plus a few additional splashes as needed
- 1 cup frozen peas thawed, optional
- 2 tablespoons chopped fresh parsley
- 2 tablespoons freshly squeezed lemon juice
Instructions
- 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. If at any point the onion starts to stick, drizzle in additional oil as needed.
- 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. If using, stir in the peas and let cook just long enough to warm them through, about 30 seconds.
- 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. Divide the pasta between serving plates and sprinkle the bacon breadcrumbs generously over the top. Enjoy!
Notes
- 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.
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