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–+ servings
Gemelli with Roasted Cauliflower, Tomatoes, and Crispy Breadcrumbs
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5 from 1 vote

Gemelli with Roasted Cauliflower, Tomatoes, & Crispy Breadcrumbs

Roasting the cauliflower with red onions and garlic brings out the sweet, earthy flavors, and the buttery toasted breadcrumbs add a welcome crunch. Prep is a breeze—you can prepare the rest of the dish while the vegetables are in the oven. Breadcrumbs can be toasted ahead and stored, in an airtight container, in the fridge or freezer. When ready to use, let sit out on the counter until warmed to room temperature. (From The Lazy Gourmet: Magnificent Meals Made Easy.)
Servings 6 - 8
Author Robin Donovan

Ingredients

  • 1 head cauliflower about 1½ pounds florets, cut into small pieces
  • 1 small red onion halved and thinly sliced
  • 2 cloves garlic thinly sliced
  • 2 –3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ –1 teaspoon freshly ground black pepper
  • ¾ pound gemelli or other pasta
  • 4 cups about 6 ounces sourdough bread, torn into chunks
  • 4 tablespoons ½ stick unsalted butter
  • 1 28- ounce can diced tomatoes drained (reserve juice)
  • ¼ cup capers drained
  • ¼ –1 teaspoon crushed red pepper
  • freshly grated Parmesan cheese for serving

Instructions

  • Preheat oven to 450°F.
  • In a baking dish, toss cauliflower, onion, and garlic with olive oil, coating vegetables thoroughly.
  • Season with salt and pepper, and roast in preheated oven for 35 to 45 minutes, stirring once about halfway through, until cauliflower is tender and beginning to brown.
  • While the vegetables are in the oven, heat a large pot of salted water (large enough to hold all ingredients) over high heat and cook pasta according to the instructions on the package.
  • Whirl bread in a food processor to make crumbs, pulsing, until the largest pieces are roughly the size of peas.
  • Heat a large, heavy skillet over medium-high heat and add butter. When butter is melted and bubbling, add the breadcrumbs and cook, stirring frequently, until crispy, about 8 to 10 minutes.
  • Remove from heat and set aside.
  • When pasta is cooked, drain and return to the pot on the stove.
  • Add roasted vegetables, tomatoes, capers, and crushed red pepper and cook over medium heat, stirring, until just heated through.
  • If the mixture looks too dry, add a bit of the reserved tomato juice.Stir until well combined.
  • Serve in pasta bowls topped with breadcrumbs and generously garnished with cheese.