Our Simplified Take on Jamie Oliver’s Cheese Cauliflower Pasta
The recipe below calls for half a bag of cauliflower (or half a fresh head). Add more as you like.
Ingredients
Scale
- 3 slices bread, such as whole wheat, sourdough, etc.
- 2 teaspoons chopped garlic (about 2 cloves)
- 8 ounces frozen cauliflower (half a bag shown above)
- 3 teaspoons fresh basil (about 3 leaves) or 1 teaspoon dried basil
- olive oil
- salt
- 2 onions chopped (10 ounce bag shown above)
- 1 pound dried pasta, such as shells
- 2 cups shredded parmesan cheese or Italian blend
Instructions
- Make breadcrumbs: Rip up pieces of bread and put in food processor. Pulse until grainy. Add 2 teaspoons of garlic plus tablespoons of olive oil. Pulse 3-5 times until incorporated. In a large skillet on medium heat, toast the breadcrumbs until crispy, about 15 minutes.
- Cook pasta: Put a large pot of water on high. Add 3 tablespoons salt. When boiling, cook pasta according to instructions for al dente results. KEEP a cup of the pasta water to use in the sauce.
- Make sauce: Meanwhile, remove the breadcrumbs from the skillet and set aside. Use the same pan to cook the onions and cauliflower in about 3 tablespoons of olive oil, basil and 1 teaspoon of salt until soft, about 5 minutes. Pour the mixture into the food processor, add cheese and grind on low until a paste forms. Add a little of the pasta cooking water at a time until it all comes together in a thick sauce.
- Combine everything: Pour the cheese and cauliflower sauce over the pasta and stir. Sprinkle with breadcrumbs and serve.