Pasta With Cauliflower

1 Head of Cauliflower, core removed and florets cut into small pieces
3 Cloves of Garlic, minced
3 Tbsp of Olive Oil
Pinch of Hot pepper Flakes
2 Cups of Chicken Stock
2 Tbsp of Fresh Chopped Parsley
1 cup of Freshly Grated Parmiggiano
12 oz of Short Rigatoni or any other short cut pasta
2 Tbsp of Unsalted Butter
Salt and Pepper to taste

For the Bread Crumb Topping:
1 cup of Fresh Breadcrumbs, made from a few slices of Italian bread
1 Tbsp of Fresh Chopped Parsley
2 Tbsp of Olive Oil
½ tsp of Fresh Lemon Zest


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