Pasta with Cauliflower

Name: Pasta with Cauliflower
Yield: makes 4 to 6 servings
Ingredients: Salt and freshly ground black pepper; 1 head of cauliflower (about 1 pound); 1/4 cup olive oil; 1 tablespoon minced garlic; 1 pound penne, ziti, or other cut pasta; 1 cup coarse bread crumbs (see Note)

December 20, 2011

The fundamental procedures required to make this pasta dish are easy, but this is as instructional as any simple recipe I know, and one that builds a wonderfully flavorful dish with just a few ingredients.

Cooks' Note

The bread crumbs are best when freshly made from good but slightly stale bread; coarse bread crumbs, such as those made in a food processor, are infinitely preferable to the finer store-bought variety.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Crème Anglaise

The silky French vanilla sauce that goes with everything.