FRASER ELISABETH TAN, PHD

Pasta with Cauliflower, Bacon, and Bread Crumbs

This makes for an easy delicious weeknight meal - especially for a little kid who loves cauliflower :)

DF EF

Ingredients

  • 3 slices bacon, cut into 1/4-inch pieces
  • ½ cup panko bread crumbs
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 large head cauliflower (3 pounds), cored and cut into 1-inch florets
  • 1 onion, chopped fine
  • ½ teaspoon minced fresh thyme
  • 1 pound campanelle
  • 5 ½ cups chicken broth
  • ½ cup dry white wine
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon lemon juice, plus lemon wedges for serving

Directions

  1. Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and wipe out skillet.
  2. Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm.
  3. Heat remaining 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.
  4. Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste. Serve, passing panko mixture and lemon wedges separately.

Notes

  • To make cooking quicker, prepare the panko ahead of time, and pre-chop your veggies. You can make the broth wine combo ahead of time too.

Source: America's Test Kitchen