(Watch the video here.)
I’ve been making this pasta for a very long time, probably since the 1980s, since it’s derived from a Marcella Hazan recipe. It’s dead simple — one of the things that I love about it — and you can pre-cook the cauliflower a day ahead or so if you’d like. I usually do the whole thing at once: cook the cauliflower in water, scoop it out and then, later, cook the pasta in the same water. It’s already boiling, and you want the taste of the cauliflower anyway, so why not?
The cauliflower gets cooked more, in a skillet with toasted garlic, so don’t boil it to death; you do want it to be tender, though. And in the original Minimalist recipe, from 2000, I added the bread crumbs to the skillet along with the cauliflower, but since I usually add some pasta water to the skillet to keep the mixture saucy, the bread crumbs become soggy. Better, then, to stir the bread crumbs in at the very end. They should be very coarse, ideally homemade, and if they’re toasted in olive oil in a separate skillet before you toss them in, so much the better.
For a while now I’ve been cooking pasta recipes with less pasta and more sauce. That’s a very personal decision, I know, but you could easily make this dish with half a pound of pasta and two pounds of cauliflower, and it would be excellent.
(Read the recipe here.)