adapted from America's Test Kitchen

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Name: Pasta with Cauliflower
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 4 slices Bacon cut into 1/4 inch thick pieces; 1/2 cup Panko Bread Crumbs; 1/4 teaspoon Ground black pepper (for bacon-panko); 5 teaspoons Vegetable oil (for caluliflower); 1 large head cauliflower 3 pounds; 1 teaspoon Salt (for caluliflower); 1 teaspoon Vegetable oil (for onion-thyme); 1 small Onion chopped fine (if large onion, only use half); 1/2 teaspoon Minced Fresh Thyme; 1/2 teaspoon Salt (for onion-thyme); 1 pound campanelle pasta; 5 1/2 cups Chicken broth; 1/2 cup Dry white wine; 3 tablespoons Minced Fresh Parsley; 1 teaspoon Fresh lemon juice; Parmesan grated, for serving

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INGREDIENTS

4 slices Bacon ; cut into 1/4 inch thick pieces
1/2 cup Panko Bread Crumbs
1/4 teaspoon Ground black pepper ; (for bacon-panko)
5 teaspoons Vegetable oil ; (for caluliflower)
1 large head cauliflower ; 3 pounds
1 teaspoon Salt ; (for caluliflower)
1 teaspoon Vegetable oil ; (for onion-thyme)
1 small Onion ; chopped fine (if large onion, only use half)
1/2 teaspoon Minced Fresh Thyme
1/2 teaspoon Salt ; (for onion-thyme)
1 pound campanelle pasta
5 1/2 cups Chicken broth
1/2 cup Dry white wine
3 tablespoons Minced Fresh Parsley
1 teaspoon Fresh lemon juice
Parmesan ; grated, for serving

INSTRUCTIONS

1. 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.

2. 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.

3. 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 boil. Once boiling, reduce heat to medium and simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. If pasta is cooked through and there is still plenty of broth in the pot, pour it off and save to re-hydrate any leftovers.

4. Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste. Serve, passing panko mixture, parmesan, and lemon wedges separately.

NOTES

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Pasta with Cauliflower

4 slices Bacon cut into 1/4 inch thick pieces
1/2 cup Panko Bread Crumbs
1/4 teaspoon Ground black pepper (for bacon-panko)
5 teaspoons Vegetable oil (for caluliflower)
1 large head cauliflower 3 pounds
1 teaspoon Salt (for caluliflower)
1 teaspoon Vegetable oil (for onion-thyme)
1 small Onion chopped fine (if large onion, only use half)
1/2 teaspoon Minced Fresh Thyme
1/2 teaspoon Salt (for onion-thyme)
1 pound campanelle pasta
5 1/2 cups Chicken broth
1/2 cup Dry white wine
3 tablespoons Minced Fresh Parsley
1 teaspoon Fresh lemon juice
 Parmesan grated, for serving

3. 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 boil. Once boiling, reduce heat to medium and simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.  If pasta is cooked through and there is still plenty of broth in the pot, pour it off and save to re-hydrate any leftovers.

4. Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste. Serve, passing panko mixture, parmesan, and lemon wedges separately.

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Nutrition

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Serving Size: 1 Serving (1398g)
Recipe Makes: 6 Servings

Calories: 2834
Calories from Fat: 1651 (58%)

Amt Per Serving		% DV

	Total Fat 183.5g	245 %
	Saturated Fat 51.9g	259 %
	Monounsaturated Fat 76.4g
	Polyunsanturated Fat 39.2g
Cholesterol 911.1mg		280 %
Sodium 1071.3mg		37 %
Potassium 2784.8mg		73 %
Total Carbohydrate 57.5g		17 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 53.2g
Protein 224.1g		320 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2834

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