Name: Garlic Butter Cauliflower Pasta: A Simple, Delicious Comfort Dish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: International
Ingredients: 1–2 slices of bread (preferably stale, crusts removed); Olive oil spray; Pinch of salt; 2 tbsp unsalted butter; 1 tbsp olive oil; 2 garlic cloves, smashed; 4–5 cups cauliflower florets (about ½ large head, cut into 2-inch pieces); ½ red onion, thinly sliced; ½–1 tsp red chili flakes (adjust to taste); 2 tbsp lemon juice (freshly squeezed); Zest from ½ a lemon; Salt and pepper (to taste); 250g (8 oz) fettuccine or your preferred pasta; Freshly grated Parmesan cheese (optional); Finely chopped parsley (optional garnish)

Description

Garlic Butter Cauliflower Pasta is the ultimate comfort dish—golden roasted cauliflower tossed with tender pasta, a rich garlic butter sauce, and crispy breadcrumbs. It’s quick, easy, and packed with flavor for a weeknight dinner that feels indulgent yet wholesome.

Ingredients

Scale

For the Pangrattato (Crispy Breadcrumb Topping):

1–2 slices of bread (preferably stale, crusts removed)
Olive oil spray
Pinch of salt

For the Cauliflower Pasta:

2 tbsp unsalted butter
1 tbsp olive oil
2 garlic cloves, smashed
4–5 cups cauliflower florets (about ½ large head, cut into 2-inch pieces)
½ red onion, thinly sliced
½–1 tsp red chili flakes (adjust to taste)
2 tbsp lemon juice (freshly squeezed)
Zest from ½ a lemon
Salt and pepper (to taste)

For the Pasta:

250g (8 oz) fettuccine or your preferred pasta
Freshly grated Parmesan cheese (optional)
Finely chopped parsley (optional garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pangrattato (Breadcrumb Topping):
- Dice 1–2 slices of bread into small cubes to make about ½ cup of breadcrumbs.
- Heat a skillet over medium-high heat, spray the bread cubes generously with olive oil, and toast for 2 minutes, stirring frequently, until golden brown.
- Transfer to a bowl, sprinkle with a pinch of salt, and set aside.
Cook the Cauliflower and Make the Sauce:
- In the same skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat.
- Add 2 smashed garlic cloves and cook for about 1 minute until fragrant (do not burn).
- Add the cauliflower florets, stirring to coat them in the garlic butter, and cook for 3 minutes.
- Toss in the sliced red onion, season with salt and pepper, and cook for another 5 minutes until the cauliflower is golden but still slightly firm.
- Remove and discard the garlic cloves.
Cook the Pasta:
- While the cauliflower cooks, bring a large pot of salted water to a boil.
- Cook 250g of pasta for 1 minute less than the package directions. Reserve ½ cup of pasta water, then drain the pasta.
Combine Pasta and Cauliflower:
- Add the drained pasta to the skillet with the cauliflower. Pour in the reserved pasta water and sprinkle with ½–1 tsp red chili flakes.
- Toss everything over medium heat for 1–2 minutes until the sauce emulsifies and coats the pasta.
- Remove the skillet from the heat, add the lemon zest and juice, and toss quickly to combine.
Serve:
- Divide the pasta among bowls, top with the crispy Pangrattato, and garnish with freshly grated Parmesan and parsley, if desired.
- Serve immediately and enjoy!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: International