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Cauliflower Pasta with Bacon and Parmesan
Cauliflower Pasta with Bacon and Parmesan
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Caramelized cauliflower, onions, and crispy bacon combined with pasta, Parmesan, and crunchy panko. Irresistibly delicious!
Ingredients:
  • 3 to 4 ounces thick-cut sliced bacon, cut into half inch pieces
  • Extra virgin olive oil
  • 1/2 cup panko bread crumbs
  • 3/4 teaspoon kosher salt
  • 1 Tbsp fresh chopped parsley
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 2 cups thinly sliced red onion (1 large red onion)
  • 1 Tbsp minced garlic (about 3 cloves)
  • 4 cups small bite-sized cauliflower florets (see How to Cut and Core Cauliflower )
  • 1/2 pound cavatappi, gemelli, or fusilli dry pasta
  • 2 teaspoons grated lemon zest
  • 1/2 cup grated Parmesan cheese
Instructions:
  • Get the water boiling by heating a large pot of salted water (2 quarts of water, 1 tablespoon salt) on the stove. Proceed with the recipe while waiting for it to boil.
  • Sizzle the bacon pieces in a large sauté pan over medium heat until golden and the fat is released, about 5 to 6 minutes. Transfer the crispy bacon to a bowl, leaving the flavorful fat in the pan.
  • Toast the panko: In a separate skillet over medium-high heat, toast the panko until golden brown, stirring occasionally. Once browned, transfer to a bowl and mix in 2 tablespoons of olive oil, 3/4 teaspoon salt, 1/8 teaspoon pepper, parsley, and thyme. Set aside.
  • Saute the onions and garlic: Heat the pan to medium high. Ensure you have around a tablespoon to a tablespoon and a half of fat in the pan. If the bacon hasn't provided enough fat, supplement with olive oil. Add the sliced red onion and cook until lightly browned, approximately 4 to 5 minutes. Add the garlic and cook for an additional minute. Transfer the onions and garlic to the bowl with the bacon.
  • For a perfectly sautéed cauliflower, pour an additional 2 tablespoons of olive oil into a hot pan. Throw in the cauliflower florets and mix well to coat them in the oil. Sear on high heat for 5 minutes, then reduce the heat, cover, and cook for another 5 minutes until the cauliflower is cooked and tender.
  • Add the pasta to the boiling water when you start cooking the cauliflower. Cook for 8-10 minutes until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  • Finish the dish by adding bacon, onions, cauliflower, pasta, lemon zest, and grated Parmesan to the pan. Drizzle with an extra tablespoon of olive oil and add a splash of reserved pasta water if needed. Top with toasted seasoned breadcrumbs before serving.

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