PASTA WITH CAULIFLOWER, BACON & BREADCRUMBS RECIPE - (4.2/5)

Pasta with Cauliflower, Bacon & Breadcrumbs Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 13

3 slices bacon, cut into 1/4-inch pieces
1/2 cup panko bread crumbs
Salt and pepper
2 tablespoons vegetable oil
1 large head cauliflower (3 pounds), cored and cut into 1-inch florets
1 onion, chopped fine
1/2 teaspoon fresh thyme, minced
1 pound campanelle pasta (I used farfalle)
5 1/2 cups chicken broth
1/2 cup dry white wine
3 tablespoons fresh parsley, minced
1 teaspoon lemon juice, plus lemon wedges for serving
NOTE: Since I had a small head of cauliflower, I halved all of the ingredients, which yielded 4 servings.

Steps:

BACON PANKO TOPPING: Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer panko mixture to bowl and wipe out skillet. CAULIFLOWER: Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm. PASTA: Heat remaining 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste. Serve, passing panko mixture and lemon wedges separately.