Pasta with Roasted Cauliflower, Pimento-Stuffed Olives, and Breadcrumbs Gluten-Free Recipe
Don’t bother halving this delicious, nutritious gluten-free recipe if you’re making a meal for two. Today’s leftovers are tomorrow’s exciting lunch.
Pasta with Roasted Cauliflower, Pimento-Stuffed Olives, and Breadcrumbs Gluten-Free Recipe
Skip the cheese and butter and this dish is deliciously dairy-free.
Servings 4
Ingredients
- 1 medium cauliflower, cut into florets
- 3 tablespoons extra-virgin olive oil, divided, plus more for tossing
- Kosher salt and freshly ground pepper
- 8 ounces gluten-free orecchiette pasta or penne pasta
- 2 tablespoons unsalted butter
- 1 clove garlic, crushed
- 2 anchovy fillets, minced
- 2 or 3 pinches red pepper flakes
- 1/4 cup gluten-free panko breadcrumbs, (we like Ian’s brand )
- 1/4 cup pimento-stuffed green olives, sliced into 1/4-inch rounds
- 1/4 cup raisins
- 1 tablespoon capers, rinsed and drained
- 1/2 cup finely grated Parmesan cheese, (optional)
- 2 tablespoons finely chopped Italian parsley
Instructions
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Preheat the oven to 425˚F. On a rimmed baking sheet, toss the cauliflower with 2 tablespoons of the olive oil and season with salt and pepper. Roast, tossing a few times during cooking, until crisp-tender and golden brown around the edges, 25 to 30 minutes.
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Meanwhile, cook the pasta as directed on the package until al dente. Reserve 1 cup of the pasta water and drain. Toss the pasta with a little olive oil and set aside.
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In a large saucepan over medium heat, melt the butter with the remaining 1 tablespoon olive oil. Add the garlic and anchovies and cook, stirring, until the garlic is lightly golden and the anchovy dissolves, 2 to 3 minutes. Add the red pepper flakes, then stir for 1 minute. Add the breadcrumbs and toss for 3 minutes to coat and toast them a bit. Add the olives, raisins, and capers and cook, stirring, until just warm, about 1 minute. Gently fold in the roasted cauliflower and 4 cups of the cooked pasta. Add up to 1 cup of the reserved pasta water, 1/4 cup at a time, gently tossing until a nice sauce forms. Add the cheese and parsley and toss to combine. Season to taste with salt and pepper and serve.
Photography Erin Ng
