Farfalle Aglio e Olio with Charred Cauliflower & Breadcrumbs

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I’ve been craving a lot of charred cauliflower lately. I’ve been adding it to pasta dishes, salads and also just eating it by itself as a snack with some lime juice on the side. I love simple pasta dishes like aglio e olio. Adding charred cauliflower and spicy breadcrumbs, are nice little extras that give some more bite to the dish.  They say toasted breadcrumbs are the poor man’s parmesan but I don’t think there is anything poor about it. Toasted in olive oil with some salt, already adds a nice taste and if you want more, you can add any kind of herbs. It’s crunchy, salty goodness. An easy vegetarian dish, perfect for a weeknight dinner!

This recipe serves 3.

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Ingredients:

For the cauliflower:

1 cauliflower, cut into florets, then thinly sliced

2 tablespoons of olive oil

Salt

Pepper

For the breadcrumbs:

3 slices of toasted bread

Dried chili flakes, to taste

3 tablespoons of olive oil

Salt

For the pasta:

400gr of farfalle pasta

1/3 cup of olive oil

3 garlic cloves, minced

Salt

Pepper

For the toppings:

1 bunch of parsley, chopped

Zest of 2 lemons

Juice of ½ a lemon

 

Place the cauliflower slices in a bowl, add 2 tablespoons of olive oil, salt and pepper. Toss to combine. Then place it on a pan, over medium-high heat. Cook until the cauliflower gets charred, stirring from time to time. This will take about 7 minutes. Set aside.

While the cauliflower is getting charred, cook the pasta as instructed on the package.

To make the breadcrumbs, place the toasted bread in the food processor. Pulse until you get crumbs. Add 3 tablespoons of olive oil to a pan, over medium heat. Place the breadcrumbs, add salt and dried chili flakes to taste. Cook until the breadcrumbs get a golden color. Set aside.

Add 1/3 of a cup of olive oil to a pan, over medium heat. Add the minced garlic cloves. Cook for a minute or 2 until the garlic becomes fragrant. Then add the cooked pasta, charred cauliflower, salt, pepper and toss to combine. Finish it by adding the parsley, lemon zest and lemon juice. Mix it well. Taste for salt and pepper.

Divide the pasta into 3 plates and top each plate with some of the breadcrumbs.

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