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Roasted Cauliflower and Sausage Pasta with Pecorino & Thyme Breadcrumbs

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Roasted Cauliflower and Sausage I decided to go with the pasta theme from yesterday and post this delicious dish. As a lot of you know, I work with cauliflower a lot- mostly in Indian dishes. I decided to make a change and use the veggie in another cuisine.. how about pasta, I thought??? Well, why not?

I decided to roast cauliflower florets in a hot oven to bring out the nutty, sweetness. I then took off the casings off some delicious chicken sausages and sautéed them with garlic, shallots, white wine and diced tomatoes. The mixture made a delicious sauce- especially after I added some leftover pasta water to it… it thickens the sauce and makes it yummier.

If that was not enough- I decided to add a topping.  I slow cooked a delicious combination of garlic, breadcrumbs, thyme and Romano cheese. The topping gives a delicious crunch and flavor to the pasta dish.

This is a great option for a quick, healthy weeknight meal.. try this with a delicious salad and a glass of wine.

  • 2 cups cauliflower florets
  • 1 tablespoon olive oil
  • Salt

Preheat oven to 400 degrees F.

Place the cauliflower florets onto a lined cookie sheet. Drizzle and sprinkle the olive oil and salt. Mix well and roast for about 40 minutes. Take out and keep aside.

  • 2 tablespoons extra virgin olive oil
  • 1 pack chicken sausage, casings off and crumbled
  • 1 medium shallot, chopped
  • 3 garlic cloves, chopped
  • ½ cup white wine
  • 1 14 oz can diced tomatoes
  • ¾ pounds fresh pasta, cooked with ½ cup pasta water spared
  • Salt

Heat a wide frying pan with the olive oil. Add the crumbled sausage and sauté on high heat for 2 to 3 minutes. Add the shallot and garlic. Saute for another 1 to 2 minutes. Add the white wine and tomatoes. Mix well and scrape all the golden brown bits stuck to the bottom. Add the pasta, cauliflower and the pasta water. Mix well and check for seasonings. Add salt if needed.

Pecorino Thyme Breadcrumbs

  • 3 cloves garlic, smashed
  • 3 tablespoons extra virgin olive oil
  • 1 cup panko breadcrumbs
  • 2 tablespoons fresh thyme
  • ½ cup Pecorino Romano cheese, shredded

Heat a small frying pan with the olive oil and garlic on a very low heat. Cook the garlic on low heat for about 20 minutes. With a fork, mash the garlic once it is soft. Add the breadcrumbs, thyme and cheese. Turn the heat up to medium and cook for 4 to 5 minutes, stirring constantly. Take off the heat and serve on top of pasta.

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