Cauliflower Pasta
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Well Plated · by Erin Clarke★ 4.9 (30)

Cauliflower Pasta

NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 39%
CARBS 63G57% OF CAL
8G FIBER0G ADDED8G INTRINSIC47G OTHER8G TOTAL SUGAR
FAT 13G27% OF CAL
4G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta with cauliflower, peas, bacon, and a garlicky lemon broth that cooks entirely in one pot. Rich, savory, and tastes restaurant-quality.

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Nutrition & ingredients

Ingredients

serves 6
  • 4 slices bacon (cut into 1/4-inch pieces)
  • ½ cup whole wheat Panko breadcrumbs
  • ¼ teaspoon ground black pepper
  • 4 tablespoons grated Parmesan cheese (divided)
  • 1 1/2 tablespoons extra-virgin olive oil (plus additional as needed)
  • 1 yellow onion (cut into ¼-inch dice)
  • 1 large head cauliflower (cut into florets (about 3 pounds cauliflower or 8 cups florets))
  • 1 1/2 teaspoons kosher salt (divided)
  • 2 cloves garlic (minced, about 2 teaspoons)
  • 1 teaspoon dried thyme leaves
  • ¼ teaspoon red pepper flakes
  • 12 ounces dry pasta (such as penne, rotini, or casaracce)
  • 5 to 6 cups low-sodium chicken broth (divided, plus a few additional splashes as needed)
  • 1 cup frozen peas (thawed, optional)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons freshly squeezed lemon juice
PREP
10M
SODIUM
1240MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.