Pasta with Cauliflower, Bacon and Bread Crumbs
 
 
Makes 4 servings
Ingredients
  • 2 tablespoons olive oil, divided
  • ½ cup fresh bread crumbs (see notes)
  • 2 strips thick-cut bacon, cut into lardons
  • 1 small head cauliflower, stems removed and florets cut into bite-size pieces
  • 1 garlic clove, chopped
  • 8 ounces farfalle
  • sea salt, to taste
  • grated Asiago cheese (for topping)
Instructions
  1. Bring a large pot of water to a boil.
  2. Meanwhile, heat 1 tablespoon olive oil in a large fry pan over medium-high heat until shimmering. Add bread crumbs and cook, stirring occasionally, until golden brown and crispy. Transfer to a bowl and set aside.
  3. Add bacon to the fry pan and cook until crisp. Remove from pan and set aside on paper towels to drain.
  4. While bacon is cooking, add cauliflower to boiling water and cook, uncovered, for 3 minutes. Using a slotted spoon, transfer cauliflower to the fry pan with bacon grease; keep water at a boil.
  5. Add garlic to the fry pan and sauté for 3 minutes or until cauliflower starts to brown.
  6. Meanwhile, cook farfalle until al dente according to package directions. Drain and add to the fry pan along with cooked bacon and remaining olive oil; toss to combine.
  7. Season with salt to taste. Top with bread crumbs and Asiago cheese.
Notes
To make fresh bread crumbs, place a few bread chunks in a food processor and pulse to the desired crumb size. You can use almost any kind of bread; I usually have random pieces of bread in the freezer that I defrost, toast and cool before pulsing.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pasta-with-cauliflower-bacon-and-bread-crumbs/