Ingredients:
4 Slices Crusty Italian Bread
2 Small Heads Cauliflower, Cut Into Florets
5 Tablespoons Olive Oil, Divided
3 Garlic Cloves, Divided
Salt & Pepper
1 Red Hot Chili Pepper, Minced (Optional - See Notes)
1/3 Cup Kalamata Olives, Pitted & Sliced
3 Tablespoons Lemon Juice
3 Tablespoons Capers, Drained
1/3 Cup Fresh Parsley Leaves
3/4 Pound Pasta Of Choice (See Notes)
To Serve:
Grated or Shaved Pecorino Romano Cheese
2 Small Heads Cauliflower, Cut Into Florets
5 Tablespoons Olive Oil, Divided
3 Garlic Cloves, Divided
Salt & Pepper
1 Red Hot Chili Pepper, Minced (Optional - See Notes)
1/3 Cup Kalamata Olives, Pitted & Sliced
3 Tablespoons Lemon Juice
3 Tablespoons Capers, Drained
1/3 Cup Fresh Parsley Leaves
3/4 Pound Pasta Of Choice (See Notes)
To Serve:
Grated or Shaved Pecorino Romano Cheese
Directions:
Preheat oven to 350 degrees F.
Place bread on a baking sheet, and bake until crisp and dry, about 20 minutes.
Rub the bread with one garlic clove, brush with 2 tablespoons olive oil, then cool to room temperature.
Once cool, tear bread into pieces and place in food processor and pulse until you have coarse crumbs.
Set aside.
Place the cauliflower florets on a baking sheet and toss with 2 tablespoons olive oil, salt, pepper, and red pepper.
Bake, stirring after 10 minutes, until the cauliflower is lightly browned and tender, about 10 minutes.
Cook pasta in a large pot of lightly salted water until it is “al dente”.
Peel and thinly slice remaining garlic cloves.
While pasta is cooking, heat the remaining tablespoon of oil, and cook the garlic until fragrant, one to two minutes.
Once pasta has cooked, take a small cup of pasta water and set aside before draining.
Return drained pasta to the pot, and then add the cauliflower, garlic and olive oil, 1/2 cup pasta water, lemon juice, capers, olives, and parsley leaves.
Cook for a minute or two over high heat, until piping hot.
Serve in 4 individual bowls, sprinkling breadcrumbs on top, then offer grated cheese at table.
Place bread on a baking sheet, and bake until crisp and dry, about 20 minutes.
Rub the bread with one garlic clove, brush with 2 tablespoons olive oil, then cool to room temperature.
Once cool, tear bread into pieces and place in food processor and pulse until you have coarse crumbs.
Set aside.
Place the cauliflower florets on a baking sheet and toss with 2 tablespoons olive oil, salt, pepper, and red pepper.
Bake, stirring after 10 minutes, until the cauliflower is lightly browned and tender, about 10 minutes.
Cook pasta in a large pot of lightly salted water until it is “al dente”.
Peel and thinly slice remaining garlic cloves.
While pasta is cooking, heat the remaining tablespoon of oil, and cook the garlic until fragrant, one to two minutes.
Once pasta has cooked, take a small cup of pasta water and set aside before draining.
Return drained pasta to the pot, and then add the cauliflower, garlic and olive oil, 1/2 cup pasta water, lemon juice, capers, olives, and parsley leaves.
Cook for a minute or two over high heat, until piping hot.
Serve in 4 individual bowls, sprinkling breadcrumbs on top, then offer grated cheese at table.
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