Lately I’ve been reading a lot of cauliflower pasta recipes when it occurred to me I’ve never eaten those two items together. Usually you see broccoli rabe with pasta or peppers and onions, but cauliflower pasta is some new food trend. And after trying it, I know why….because it’s delicious. Try this recipe today to see what I’m talking about.
Cauliflower Pasta with Prosciutto and Breadcrumbs
3/4 c panko breadcrumbs
2 tbs olive oil, more for finishing
1/3 lb thick sliced prosciutto, chopped
1/2 lb campanelle pasta
1/2 head of cauliflower, broken into small florets
2 garlic cloves
1/2 c white wine
1 c basil
1/2 c parsley
Add the panko breadcrumbs and olive oil to a skillet, stir until fully coated. Turn heat to medium and toast until golden brown, set aside. Cook pasta according to package instruction and reserve 1/2 c of pasta water. Heat 1 tbs olive oil in a large skillet over medium high heat. Add prosciutto and cook until crisp, remove from pan. Using the same skillet add cauliflower and garlic, saute for 3 minutes. Add white wine, let reduce by half then turn heat to low. Add basil and parsley to a food processor along with 1 tbs of extra virgin olive oil, pulse until finely chopped. Add cooked pasta and reserved pasta water to the cauliflower, remove from heat. Add prosciutto and herbs, toss to combine then top with breadcrumb mixture.