Ingredients:

  • 1 large head cauliflower (approx. 2 lbs / 900g), cut into florets
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 2 cloves garlic, minced
  • 1/2 cup vegetable broth (120 ml)
  • 1/4 cup grated parmesan cheese (25g), plus more for serving
  • 2 tablespoons heavy cream (30 ml) (Optional, for extra richness)
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat) (1g)
  • Juice of 1/2 lemon
  • 2 tablespoons olive oil (30 ml)
  • 1 cup panko breadcrumbs (60g)
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt (1g)
  • 1/4 teaspoon dried oregano (1g)
  • 1 pound (450g) pasta (penne, rigatoni, or your favorite shape)
  • 1/4 cup reserved pasta water

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, pepper, and minced garlic. Spread in a single layer on the baking sheet and roast until tender and slightly browned.
  2. While the cauliflower roasts, cook pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
  3. While the cauliflower roasts, heat olive oil in a skillet over medium heat. Add panko breadcrumbs, minced garlic, salt, and oregano. Cook, stirring constantly, until golden brown and fragrant. Set aside.
  4. Once the cauliflower is roasted, transfer about two-thirds of the cauliflower to a blender or food processor. Add vegetable broth, parmesan cheese, heavy cream (if using), red pepper flakes (if using), and lemon juice. Blend until smooth and creamy.
  5. Add the blended cauliflower sauce to the cooked pasta in the pot. Add reserved pasta water to adjust consistency if needed. Toss to coat. Stir in the remaining roasted cauliflower florets. Serve immediately, topped with toasted breadcrumbs and extra parmesan cheese.