Now pan roast some cauliflower florets until they are tender and getting nice dark brown and roasted in spots. Scoop them out and move on to the pasta. I like to do all of this in a deep Dutch oven so that it takes exactly one pot to make all of this, and so the next step is to pour in some chicken broth, some white wine and some uncooked pasta and simmer it all up until the pasta is tender. Swirl in some butter until it is melted.
Add the cauliflower in with a little fresh thyme and give everything a stir. Now ladle it out on to warmed plates, and go get those bacon breadcrumbs. Sprinkle them on. Use every last one of them.
Serves: 4 servings
- 4 slices of bacon, cut into small pieces
- ½ cup bread crumbs (panko crumbs work best)
- 3 tablespoons canola oil
- 1 large cauliflower, trimmed into bite sized florets
- 8 ounces short pasta (zite, penne, campanelle, etc)
- 2½ cups chicken broth
- ½ cup white wine
- 2 tablespoons butter
- 1 tablespoon fresh thyme
- Salt and pepper to taste
- Place bacon in a large deep Dutch oven or other heavy pot. Cook over medium high heat until just crisp. Add bread crumbs and stir until browned. Remove and set aside.
- Add oil to pot and heat. Add cauliflower and stir until tender and getting brown in spots, about ten minutes (test the tenderness by inserting a kinfe - it should slide in easily). Remove and set aside.
- Add pasta, broth and wine to pot. Bring to a boil and then reduce heat to a simmer. Cook until pasta is tender, using the pasta cooking time on the pasta box as a guide. Add more chicken broth if needed. You will want a little extra liquid in the pot when the pasta is done.
- Stir in butter, then thyme and cauliflower. Season to taste with salt and pepper.
- Divide among plates, sprinkle bacon bread crumbs on top and serve.