Creamy Cauliflower Pasta With Toasted Breadcrumbs

Method

1. To prepare Tagliatelle with Cauliflower and Breadcrumbs, start by cleaning the cauliflower. Remove the leaves, separate the stem from the florets, divide the florets into smaller pieces and rinse them under running water.
2. Bring a large pot of lightly salted water to boil, add the cauliflower florets and cook for about ten minutes.
3. Once cooked, drain the florets and leave them in the colander to lose excess water.
4. Sauté the garlic cloves in a drizzle of olive oil, then add the cauliflower florets. Mash some of them with a fork to create a creamy texture and finish cooking for about 5-10 minutes.
5. Cook the tagliatelle in plenty of salted water and drain them while still al dente (firm to the bite).
6. Meanwhile, toast the breadcrumbs with chili pepper in a non-stick pan, stirring frequently to prevent burning.
7. Drain the tagliatelle and transfer them to the pan with the cauliflower sauce, remove the garlic, turn the heat back on and toss vigorously.
8. 
   Add the chili-flavored breadcrumbs and grated Grana Padano cheese, and mix again. Serve the Tagliatelle with Cauliflower and Breadcrumbs while hot! Finally, remember to download our App with exclusive content and fewer ads!