I have a super comforting and delicious recipe today for Pasta tossed in a Ricotta Cauliflower Cream sauce with a Toasted Garlic Bread Crumb topping. If you have a hard time getting your family to eat their pesky vegetables than this is your calling. They’ll never detect the cauliflower in the finished dish and after tasting it they won’t even care. You can serve this as a meatless meal or as a side dish.
The base of the cream sauce is made by pureeing cauliflower florets and ricotta together, then mixing in fresh parsley and Parmesan cheese. Because cauliflower loves Parmesan. The bread crumbs are pan fried in olive oil that has first been infused with garlic. The garlic is scooped out and set aside to toss with the pasta along with a hit or two of red pepper to perk it up.
I have a strong preference for cauliflower over its other family member, broccoli. I love it. It’s milder and gentler in taste and smell. Because it borders on bland and boring, it is a blank canvas for flavors. My favorite way to eat it is mashed with Parmesan and a drizzle of Olive oil. Garlic too. If I’m motivated.
The first thing you will notice is how the textures play off each other. Silky, smooth sauce vs. crispy, crunchy bread crumbs. Then the flavors. Milky sauce vs. earthy bread crumbs. Add to this the ‘toothsome’ texture of whole-grain pasta and your taste buds will sing. In perfect harmony. For seconds, please.
I’m sending this to my April Side Dish Showdown.
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