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Pasta with cauliflower and parsley Recipe

  • Salt and ground pepper - - To taste
  • Cauliflower head - 1 piece
  • Medium red onion - 1 piece
  • Cloves of garlic - 5 pieces
  • Olive oil - 1/4 cup
  • White bread - 4 Slices
  • Pasta kavatappi or other short pasta - 240 Grams
  • Grated Parmesan, as well as cheese for serving - 1/4 Glass
  • Fresh parsley - 1/4 Glass

Preheat the oven to 230 degrees. In a large saucepan bring the salted water to a boil. On a baking sheet, put cauliflower, onions, garlic, 2 tablespoons of oil, season with salt and pepper. Bake on the bottom shelf until the vegetables are browned and tender, for 20 minutes, stir once. Meanwhile, in the food processor combine the bread and the remaining 2 tablespoons of butter, crush to crumbs. Put on a baking sheet. Bake on the top rack until golden brown, from 5 to 6 minutes, stirring once. Boil the pasta in boiling water until cooked. Add 1/2 cups of water to the liquid remaining after cooking. Drain the water from the pasta and return them to the pan. Add the mixture of cauliflower, parmesan and parsley, mix. Gradually add the liquid and mix. Serve pasta with breadcrumbs and, if desired, with parmesan cheese.

Servings: 4

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