Roasted Cauliflower Pasta With Bagna Cuda
Author: Maria Tadic
Recipe type: Main Dish
- Bagna Cuda Sauce - click here to see the recipe from Amateur Gourmet. Note, I added 1 tsp red pepper flakes to the sauce for a little kick!
- ½ pound rigatoni pasta
- 1 medium head cauliflower cut into bite sized florets
- 3 tbsp extra virgin olive oil, divided
- 1 tsp salt and pepper
- ½ kalamata olives, sliced lengthwise
- 1 can great northern beans, drained
- ¼ cup roughly chopped fresh parsley or basil
- ¼ cup grated parmesan cheese
- ⅓ cup panko bread crumbs
- ⅓ cup toasted pignoli nuts (pine nuts)
- Preheat oven to 450F.
- Spread cauliflower florets into a baking pan or sheet pan and drizzle with 2 tbsp of olive oil, 1 tsp salt and pepper. Mix together and thoroughly coat each floret. Roast cauliflower for 30-40 minutes or until golden brown. Set aside.
- Whip up a batch of the delicious bagna cuda sauce following the directions from Amateur Gourmet. Add in the red pepper flakes if you like a little extra kick. Make this is a really big pan, because you'll be adding the cooked pasta and other ingredients to this pan to finish cooking.
- Mean while, bring a large pot of salted water to a boil. Cook pasta according to package directions.
- In a small saute pan, toast the pignolis/pine nuts until golden brown. Don't walk away, because this happens quickly and you don't want these to burn. Remove from pan and set aside.
- In the same small pan, add in the remaining 1 tbsp of olive oil and panko bread crumbs. Stir to make sure all the bread crumbs are evenly coated with the oil. Keep stirring and eventually all the crumbs will be coated. Saute until a nice golden brown. Mix with the pine nuts and set aside.
- In the large pan with the bagna cuda sauce, mix in the cooked rigatoni, kalamata olives, white beans and fresh parsley. Serve in a large serving bowl or individual plates. Top with a generous sprinkling of the bread crumb pine nut mixture followed by a touch of grated parmesan cheese. Serve immediately.