Creamy Cauliflower Pasta With Pecorino Bread Crumbs Recipe (2024)

Fat phobia in the United States is getting so tiresome. Eat whole foods and make from scratch. Knock off the processed foods and sugar. You’ll be fine.

With so many frustrated with the cauliflower not being done (personally I have never sauteed cauliflower) please roast it at 400 degrees for about 20 minutes after being tossed with olive oil and a couple pinches of paprika and salt. Toss once. Rest the cauliflower and then saute as directed with the onions as they start to become tender, toss in the cauliflower, and continue with carmelization. A new depth of flower awaits. This recipe is so delicious!

This recipe is for creamy cauliflower pasta. While I am sure your recipe is tasty, you didn't make this recipe.

You really need to make sure you core your cauliflower deep or else break up the center slices by hand, because the core just won't work in this recipe. That said, this was an easy recipe to pull together after a long Monday. Didn't have a shallot or even a small onion but was fine without it. Used penne because that was what I had. Lemon zest is a must, and this turned out to be a surprisingly flavorful and satisfying dish. I love caramelized vegetables.

I made the recipe as written with some additions/substitutions. I used whole milk yogurt instead of cream. I added garlic to the bread crumbs and also to the shallot. I juiced the lemon that I zested and added all to the mix. In the last steps I mixed the pasta/cauliflower mixture with 5 oz. arugula. Delicious.

I just made this with purple cauliflower - I thought it was going to look weirdly unappetizing, but it was SO PRETTY! The cream sauce got this pastel lilac color, it was gorgeous with the golden breadcrumbs and green chives. This is what food bloggers' dreams are made of... if only I was one. Also 100% very delicious, and I agree with the other commenters who recommended coring the cauliflower really well... mine took more than 12-15 mins to cook - closer to 20-25.

The only major issue is that the quantities don't factor in the amount of cheesy breadcrumbs you'll eat because they're sitting in a bowl next to you while you cook. Really delicious - I used a ton of garlic chives and they were clutch. Subs for the cream would be entirely fine.

then don't eat it

What a bunch of whiners! I made it and it was delicious! Too many calories? Eat less! Don't want to click on the recipe? C'mon? Step one should be at Step one, let it stay at step one. It was amazingly delicious

I baked the cauliflower, an onion, and some rosemary in the oven. Also substituted ricotta mixed with lemon juice for the heavy cream. The flavor was so rich and satisfying that my 12 year old was convinced that it had to be getting its flavor from bacon.

Great Recipe but has to be cooked in reverse The Cauliflower first Pasta last Buon Appetito

Alison, I have to tell you that I not only love your recipes, but I love your writing. You are the best! Thank you

This was lovely. Instead of pan-frying the cauliflower, I roasted it in a 400 degree oven while the pasta water was boiling/pasta was cooking. I also used oat milk in place of heavy cream (because it's what I had on hand). It reduced well and formed a flavorful sauce.

It’s not the calories it’s the carbs. Double the cauliflower and leave out the pasta. Sub chopped walnuts for the panko and three big leeks for the scallions!

I also roasted the cauliflower (tossed with olive oil, s &p until it was nicely caramelized in a 425 oven for about 20 minutes;( check after 15.) Then added it to the shallots that were already sauteed in the pan. Could probably have added the shallots and roasted them with the cauliflower-- will try that next time, as I will definitely make this again.

Amazing recipe. Very simple with few pots used. I would HIGHLY recommend adding Calabrian chilies.

I made this last night. I did forget the lemon zest. My husband, who generally eats anything, didn’t like it much (he did eat it). I didn’t finish mine. There’s something about overcooked cauliflower that is just unappealing. It doesn’t smell very appetizing and the texture is mushy. Nope on this recipe.

This is a fabulous recipe. Followed it to a tee minus pasta water definitely add some pepper flakes and enjoy

This was delicious. I don’t have heavy cream in my fridge so used 2 percent milk which worked like a charm. I also sauteed a mashed up anchovy with the cauliflower and onion mixture for a flavor boost and included the red pepper flakes at this point as well. Cooking the veggies in a cast iron pan resulted in beautiful carmelization. A winner!

Delightful when made according to the recipe; agree that the breadcrumbs are the stealth star in this one alongside the tiny, crispy bits off cauliflower! Take time to really allow the cauliflower to deeply brown, as it adds much to this simply seasoned dish.

It was okay with a nice flavour but not sure why this recipe has a 5 star though. The cooking time for the cauliflower was totally off. On a personal note, none of the kids in my family enjoyed how crunchy the bread crumbs were.

Roasted the cauliflower while caramelizing two large shallots, garlic, and chili flakes. Added some freshly grated nutmeg. Took the cauliflower decently far in the oven in order to maximize the flavor, before transferring it to skillet. Added 1/2 cup white wine to bring shallot and cauliflower together. Cooked that off, added cream and splash of pasta water. Introduced pasta when very al dente and finished in the sauce with more pasta water and pecorino. Used parsley instead of chives.

Made as written, in a large skillet, except left off chives and added red pepper flakes with the cream. Absolutely delicious. No issue with cauliflower. It finished cooking in the cream.

More lemon zestMore sauce Pasta water Gf panko

This was delicious. I didn’t care for the croutons but I think my pan wasn’t hot enough.

Made vegan with soy cream, nutritional yeast and a little bit of apple cider vinegar. Also experimented with adding a bit of rice flour (tapioca starch would probably be good too) to get a bit of the ooey gooeyness you get from cheese.

This is one of our favorite bowls of comfort. If having friends over, they ask if i can make this. When a family needs a food hug, this is it. Very easy recipe to tinker - bacon gives it an extra yum. Lemon zest is mellow but it changes the dish to wow. We love this

Good but not fabulous.

This had delicious flavor. I prefer the texture and taste of roasted cauliflower, though, so I would probably just roast it next time and mix it in at the end. I used light cream instead of heavy and it thickened plenty. Also added 2 small cloves of garlic to the shallots and cauliflower. The crumbs really make the dish!

I made this VEGAN by substituting nutritional yeast for the pecorino and the heavy cream for cashew cream. Cashew Cream:1 cup raw cashews½ cup water1 Tbsp EVOO2 tablespoons lemon juice1 garlic clove, peeled½ teaspoon sea saltBlend until smooth.