By: Michelle Siriani
Ciao a tutti! (hello everyone) I get super excited when I recreate a recipe that has been in my family for generations. Even better, that it’s veganized. I remember spending my Sunday’s with my mother, cooking with her all day listening to her stories as she taught me her secret recipes. This is a simple, hearty, winter, meatless monday favorite of mine.
Italian – Roasted Cauliflower Pasta with Toasted Breadcrumbs
Cook time: 30 to 45 mins | Servings: 4 to 6
Cauliflower (or Broccoli)
- 2 heads Cauliflower, cut into medium florets
- 1 cup extra virgin olive oil
- 4 heads garlic, minced (A lot of Garlic)
- 2t sea salt
- 1t black pepper
- 2 cups panko breadcrumbs, divided in half
- 5 tablespoons extra virgin olive oil
- Crushed red pepper to taste
- 2 pounds pasta (medium pasta shells)
- sea salt to taste
Preheat oven to 375 F
Combine the cauliflower, garlic, olive oil, salt and pepper in a large mixing bowl. In a separate small bowl, combine the breadcrumbs, evoo and crushed red pepper. Divide the cauliflower in half, and spread evenly on two sheet trays. Top each tray with the breadcrumb mixture and drizzle with more of the evvo. Cook for 30 to 45 minutes or until Cauliflower is slightly brown, tossing halfway through.
Remove sheet trays from oven, place on a wire rack until the pasta is ready
Bring a pot of salted water (salty as the sea, thank you Chef Jay!) to a simmer. Cook for about 8 minutes, or until al dente. Strain pasta, reserving the pasta water. Add the cauliflower to the pot of pasta, combine well and add a cup at a time of pasta water until your reach your desired consistency.(usually 3 cups)
Top with Vegan Parmesan Cheese (GO Veggie is my favorite) and more red pepper (optional) Serve Hot!