This pasta with garlic & ground cauliflower is one of my all-time favorite pasta dishes. It’s an original family recipe that stems from a pasta and potato pesto recipe my Aunty Connie used to make.
Because this is such a special dish to me, I’m just going to focus on what makes this ground cauliflower pasta dish so unique and completely delicious.
For one thing, and maybe the most important thing, is the way the ground cauliflower hugs the pasta strands so perfectly. It’s almost as though pasta was meant to be next to cauliflower “rice.” The other thing about this dish is how wonderfully the garlic stands out with the subtle taste of the cauliflower pasta. And, the slight sandy texture from toasted bread crumbs just seems to add that little signature to this dish.
This pasta reminds me of Garlic and Olive Oil Pasta (or Aglio e Olio in Italian), but on steroids. 😊
Tips for How to Make the Perfect Pasta with Ground Cauliflower & Garlic
- Cook pasta to al dente, meaning that it should be a little bit chewy but still tender. Start testing strands a few minutes before the cooking time on package.
- Toast or make your make crumbs beforehand.
- Use fresh garlic, not garlic that’s been previously peeled or jarred.
- Ground the cauliflower by pulsing with a food processor. One medium head of cauliflower makes about four cups of “rice.” I like to freeze the other half in a Ziploc.
- When adding the pasta to the pan with cauliflower and garlic, just add the pasta directly from the pot with water. And don’t forget to preserve about a half cup of the pasta water in case you need to add a little moisture to the pasta.
- Don’t toss the finished pasta with the bread crumbs, just use to top or garnish.
- Enjoy with grated or shaved Pecorino or Parmigiano.
- Use extra virgin olive oil – and if you have a good quality brand, even better.
Sicilian Garlic & Ground Cauliflower Pasta
Equipment
- Food Processor (to grind the cauliflower)
Ingredients
- 1 pound spaghetti I prefer bucatini, but any spaghetti is fine.
- 1/2 medium head of cauliflower
- 1/2 cup Italian Bread Crumbs
- 6 cloves fresh garlic
- 1 tbsp fresh or dried parsley
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp crushed red pepper
- 1 tbsp Pecorino or Parmigiano cheese
Instructions
- Make homemade breadcrumbs and set about 1/2 cup aside. OR, toast ready-made breadcrumbs. Just spread 1/2 cup on baking sheet and bake in oven for about 10 minutes at 250° F. Watch carefully to avoid burning.
- Boil water for pasta to cook according to package directions. While water is coming to a boil, roughly chop cauliflower.
- With a food processor, grind cauliflower with steel blade until it resembles rice. Set aside about 2 cups of the "rice."
- In pan, heat olive oil to medium and add garlic. Cook for about a minute (without burning) and then add ground cauliflower.
- Sauté cauliflower on medium-low to medium heat until slightly tender; about 5-7 minutes. Add salt and pepper to taste. Stir in parsley. Optional: add crushed red pepper if you'd like a little extra kick.
- Once pasta is cooked to al dente, remove from the water and add directly to the pan with the cauliflower. Note: if the pan isn't large enough, add the cauliflower to a large serving platter and use that to toss the pasta.
- While tossing the pasta with the ground cauliflower, add a little more olive oil and pasta water if it appears too dry. The pasta water will create a little bit of a "sauce."
- Lightly top the pasta with bread crumbs and then garnish with Pecorino, crushed red pepper (if desired) and little more fresh parsley.
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