Ingredients
Cauliflower Sauce
- 500 g (1 lb) cauliflower, chopped
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 1 tsp dried thyme
- Pinch of chilli flakes
- 1 cup stock or water
- 1 cup cream
- Salt and pepper, to taste
Breadcrumb Topping
- 2 tbsp butter
- 2 garlic cloves, crushed
- 2 cups grated ciabatta bread or any fresh breadcrumbs
- Salt and pepper, to taste
Pasta
- 500 g (1 lb) rigatoni pasta
- Grated parmesan cheese, to serve
- Fresh parsley, chopped, to garnish
Instructions
- Sauté Onion: Heat a few teaspoons of olive oil in a large deep pan or skillet over medium heat. Add the finely chopped onion and cook until soft and translucent.
- Add Garlic and Spices: Stir in the crushed garlic cloves, dried thyme, and a pinch of chili flakes. Cook for another minute until fragrant.
- Add Cauliflower: Add the chopped cauliflower to the pan and sauté until it starts to soften.
- Simmer Cauliflower: Pour in 1 cup of stock or water. Season with salt and pepper. Reduce the heat to low, partially cover the pan with a lid, and cook until the cauliflower is completely soft.
- Add Cream: Pour in the cream and allow the sauce to simmer gently for another 5 minutes. Taste and adjust seasoning if needed.
- Prepare Breadcrumbs: In a separate frying pan over medium-high heat, melt the butter. Add the crushed garlic and breadcrumbs. Cook while tossing regularly until the breadcrumbs turn crisp and golden brown. Season with salt and pepper, then set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook for 9-11 minutes until al dente.
- Reserve Pasta Water and Drain: Before draining, reserve 1 cup of the pasta cooking water. Then drain the pasta.
- Toss Pasta with Sauce: Combine the rigatoni with the creamy cauliflower sauce in the pan. Add a splash of reserved pasta water if needed to loosen the sauce and coat the pasta evenly.
- Serve: Divide the creamy cauliflower rigatoni into bowls. Top with the crispy garlic breadcrumbs, grated parmesan cheese, and chopped fresh parsley for garnish.
Notes
- Using fresh breadcrumbs is recommended for a crispier topping, but store-bought breadcrumbs will also work.
- If you prefer a lighter sauce, substitute the cream with half-and-half or evaporated milk.
- Add a pinch of nutmeg to the sauce for extra warmth and depth of flavor.
- Reserve some pasta water as it helps adjust the sauce consistency when mixing with the pasta.
- For a vegan version, replace cream with coconut cream and use vegan butter and cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
