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Alison Roman's Creamy Cauliflower Pasta with Pecorino Breadcrumbs

Creamy Cauliflower Pasta with Pecorino Breadcrumbs
Prop Stylist: Kalen Kaminski. Food Stylist: Alison Roman.Michael Graydon + Nikole Herriott / The New York Times
Cook Time:
30 mins
Prep Time:
10 mins
Servings:
4
RATE THIS RECIPE
(8)

Chef notes

I love this recipe because it's rich and decadent but also gets you to eat a whole head of healthy cauliflower. It's like a grown up macaroni and cheese, it feels comforting and simple and like you're really treating yourself.

Swap option: You can add any other vegetables (i.e. handfuls of greens, a fennel bulb, leeks, etc), switch regular pasta for gluten-free pasta if you need to (and omit the bread crumbs), try other herbs to finish or add chili flake if you like it spicy.

Ingredients

  • 8 ounces rigatoni, ziti or campanelle
  • 6 tablespoons olive oil
  • 3/4 cup fresh coarse or panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • 1/2 cup finely grated pecorino cheese, plus more for serving
  • 1 large shallot, finely chopped
  • 1 medium head cauliflower (about 2 pounds), outer leaves and stem removed, sliced about 1/2-inch thick
  • 1 cup heavy cream
  • 1 tablespoon finely grated lemon zest, plus more for serving
  • 1/2 cup finely chopped chives
  • Crushed red pepper flakes (optional)

Preparation

1.

Bring a large pasta pot filled with salted water to a boil. Cook the pasta until al dente, drain and reserve about 1 cup of the cooking water.

2.

Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add breadcrumbs and season with salt and pepper. Cook, stirring occasionally, until they're evenly toasted and golden brown, 4 to 6 minutes. Add 1/4 cup pecorino and toss to coat, letting the cheese melt and clump among the bread crumbs (think granola-like clusters). Remove from heat and transfer to a small bowl or plate; set aside.

3.

Wipe out the skillet and heat remaining 3 tablespoons oil over medium heat. Add shallot and cauliflower and season with salt and plenty of black pepper. Cook, tossing occasionally, until the cauliflower has completely softened and both the cauliflower and shallots are beginning to caramelize and brown, 12 to 15 minutes.

4.

Add heavy cream and 1 tablespoon lemon zest and bring to a simmer, then let the cream reduce and thicken, 2 to 4 minutes. Season with salt and plenty of pepper; if pasta is still cooking, remove from heat and set aside until pasta is ready.

5.

Return the skillet to medium heat and add the pasta to the cauliflower, along with the remaining 1/4 cup pecorino and 3/4 cup of the pasta water. Cook, tossing to coat the pasta and thicken the sauce until it's thick and glossy, and almost resembles macaroni and cheese, adding more pasta water by the tablespoon as needed, 4 to 6 minutes.

6.

Remove from heat. Divide pasta among bowls and top with pecorino breadcrumbs, chives, more lemon zest, red pepper flakes (if using) and more cheese if you like.