Pasta with Cauliflower, Garlic and toasted breadcrumbs

Vegetables, p. 276

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Don't forget to stir the cauliflower-pasta mixture during cooking to ensure it isn't sticking to the bottom of the pot.

Step 2

1. In a large pot over medium, heat 2 tablespoons of oil until shimmering. Add the panko and cook, stirring occasionally, until golden brown, about 3 minutes; transfer to a small bowl.

Step 3

2. In the same pot over medium, combine the remaining

Step 4

2 tablespoons oil, the pancetta and garlic, then cook, stirring, until the garlic is lightly browned about 2 minutes. Add the tomato paste and cook, stirring, until the paste begins to brown, about 2 minutes. Pour in 4 cups water and scrape up any browned bits, then stir in the cauliflower, pasta and 1½ tea-spoons salt. Bring to a simmer, then cover and cook, stirring occasionally, until the pasta is al dente and the cauliflower is tender, 10 to 12 minutes. Off heat, taste and season with salt and pepper, then let stand for a few minutes to allow the pasta to absorb some of the sauce. Serve sprinkled with the panko and basil.

Step 5

Optional garnish: Red pepper flakes OR finely grated pecorino Romano cheese OR a combination