Pasta with Cauliflower, Bacon, and Bread Crumbs

This was a great dish with all of us. It is simple, and full of favorites: pasta, cauliflower, and bacon. The way the bacon is cooked with the bread crumbs makes for a crunchy, tasty topping. We ate it with the topping initially but still had some pasta left without the topping. I didn’t mind using it up because it was easy to make more and helped leftovers feel fresh again.

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And yes, I mixed pasta types. The recipe calls for certain types, but I think any kind of pasta that isn’t in the spaghetti family would work.

Directions for Pasta with Cauliflower, Bacon, and Bread Crumbs

Adapted from America’s Test Kitchen

  • 3 slices bacon, cut into 1/4-inch pieces
  • 1/2 cup panko bread crumbs
  • Salt
  • Black pepper
  • Oil
  • 1 large head cauliflower, cut into bite-sized florets
  • 1 onion, chopped
  • 1/2 teaspoon dried thyme
  • All-purpose seasoning
  • 1 pound campanelle, farfalle, orecchiette, or gemelli
  • 5 cups chicken broth
  • 1/2 cup dry white wine
  • 1 teaspoon lemon juice

If you wish to roast the cauliflower in the oven, you can start that now. Season the cauliflower with salt, pepper, and all-purpose seasoning. Otherwise, continue.

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Fry the bacon in a Dutch oven until crispy.

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Add the bread crumbs with a bit of pepper to the bacon to brown the bread crumbs (a few minutes). Scrape the mixture out into a bowl.

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Fry the cauliflower (seasoned with salt, pepper, and all-purpose seasoning) in the pan with a bit of oil if needed. Remove from the pan and then add more oil and add the onion, thyme, and a pinch of salt. Cook the onion until it has softened (a few minutes). Increase the heat to high, add pasta, broth, and wine. Bring it to a simmer and cook the pasta until al dente/tender (about 10 minutes).

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Stir in the lemon juice and cauliflower. Add more seasoning if needed. Serve with the panko/bacon on top.

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Directions for Pasta with Cauliflower, Bacon, and Bread Crumbs (without pictures)

Adapted from America’s Test Kitchen

  • 3 slices bacon, cut into 1/4-inch pieces
  • 1/2 cup panko bread crumbs
  • Salt
  • Black pepper
  • Oil
  • 1 large head cauliflower, cut into bite-sized florets
  • 1 onion, chopped
  • 1/2 teaspoon dried thyme
  • All-purpose seasoning
  • 1 pound campanelle, farfalle, orecchiette, or gemelli
  • 5 cups chicken broth
  • 1/2 cup dry white wine
  • 1 teaspoon lemon juice

If you wish to roast the cauliflower in the oven, you can start that now. Season the cauliflower with salt, pepper, and all-purpose seasoning. Otherwise, continue.

Fry the bacon in a Dutch oven until crispy. Add the bread crumbs with a bit of pepper to the bacon to brown the bread crumbs (a few minutes). Scrape the mixture out into a bowl.

Fry the cauliflower (seasoned with salt, pepper, and all-purpose seasoning) in the pan with a bit of oil if needed. Remove from the pan and then add more oil and add the onion, thyme, and a pinch of salt. Cook the onion until it has softened (a few minutes). Increase the heat to high, add pasta, broth, and wine. Bring it to a simmer and cook the pasta until al dente/tender (about 10 minutes). Stir in the lemon juice and cauliflower. Add more seasoning if needed. Serve with the panko/bacon on top.

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