Fresh Cavatellicaulifloweralmonds Toasted Bread Crumbs Recipes

ROASTED CAULIFLOWER WITH BROWN BUTTER BREADCRUMBS

Steps:

• Preheat the oven to 450 degrees F.
• Melt 4 tablespoons of the butter in a small skillet over medium heat. Toss the cauliflower, garlic, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet with the melted butter until well coated. Reserve the skillet. Roast the cauliflower until tender and it begins to brown around the edges, 20 to 25 minutes. Transfer to a serving bowl.
• Melt the remaining 2 tablespoons of butter with 1/2 teaspoon salt in the reserved small skillet over medium heat until brown. Add the breadcrumbs and cook, stirring until crisp, about 1 minute. Season the crumbs with a pinch of salt. Sprinkle the cauliflower with the toasted breadcrumbs and the parsley.

TOASTED BREADCRUMBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Using tongs, place bread slices directly on oven racks. Leave in oven until hard and golden brown, about 30 minutes; darker if you prefer. Remove and cool on wire rack.
• Crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine.

FRESH CAVATELLI/CAULIFLOWER/ALMONDS & TOASTED BREAD CRUMBS

Steps:

• Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil.
• Grate the bread chunk on the coarse holes of a box grater into a mixing bowl; you should have about 2 cups of fluffy crumbs.
• Pour 5 tablespoons of the olive oil into the skillet, set it over medium-high heat, and scatter in the sliced garlic and peperoncino & let them sizzle for a minute or so, then dump in the bread crumbs, and stir to moisten them with the oil.
• Toast the crumbs for about 5 minutes, tossing them and shaking the pan almost continuously, until they're golden and crisp; adjust the heat so neither the bread crumbs nor the garlic gets too dark.
• Turn off the heat, and pour the toasted crumbs and garlic into the serving bowl.
• Meanwhile, start cooking the cauliflower and cavatelli.
• With the cooking water at a rolling boil, drop in the cauliflower florets, and cook them for about 3 minutes, until barely tender.
• Drop in the cavatelli, stir, and return the water quickly to a boil.
• Cook another 4 to 5 minutes, until the cauliflower is fully tender and the pasta is al dente.
• Quickly drain them (you can empty the pot into a colander) and spill the pasta and florets on top of the bread crumbs in the bowl.
• Sprinkle the almonds, parsley, and salt,over the bowl and toss everything together well, until the crumbs and almonds are evenly distributed and coat the pasta and cauliflower florets.
• Drizzle the remaining 2 tablespoons olive oil all over, and toss again.
• Serve immediately, right from the bowl.

ROASTED CAULIFLOWER WITH HERBED BREAD CRUMBS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with parchment paper and spray with cooking spray.
• Mix bread crumbs, thyme, oregano, basil, salt, and pepper together in a mixing bowl. Drizzle in the olive oil and rub it into the bread crumbs with your fingertips.
• Quickly run cauliflower under water to dampen slightly. Roll cauliflower around in the bread crumb mixture until crumbs stick; place in a single layer on the prepared baking sheet and sprinkle any excess crumbs over top.
• Roast in the preheated oven until tender and lightly browned, about 12 minutes.