Pasta with cauliflower and breadcrumbs

Ingredients

• 350 gwholemeal spaghetti
• to tastesalt
• 500 g trimmed (800 g untrimmed)cauliflower
• 1 clovepeeled garlic
• 250–300 mlvegetable stock or water
• 30–45 ml (2–3 tablespoons)extra-virgin olive oil
• to tastesalt
• to tastepepper
• 70 gbreadcrumbs
• 4sun-dried tomatoes in oil, drained and chopped
• 40 gpitted black olives, sliced
• 15–30 ml (1–2 tablespoons)extra-virgin olive oil

Instructions

1. 1

   Cook the cauliflower

   Trim away the tougher leaves and some of the stalk, then divide the cauliflower into florets. Make a small cut at the end of each stalk. Boil the florets in salted water over a moderate heat for about 15 minutes, timing from when the water returns to the boil.

2. 2

   Blend the sauce

   Drain the cauliflower, reserving its cooking water for the spaghetti. Blend it with 250 ml hot vegetable stock, the garlic, extra-virgin olive oil, salt and pepper until smooth and velvety. Add a little more stock if needed to loosen the sauce.

3. 3

   Toast the topping

   Heat the oil in a non-stick frying pan and toast the breadcrumbs for 2 minutes, stirring constantly. Add the finely chopped sun-dried tomatoes and finely chopped olives, then cook for another 2 minutes, until golden and well flavoured. Set aside.

4. 4

   Cook the spaghetti

   Boil the spaghetti in the reserved cauliflower water and drain it while al dente, keeping a ladleful of the cooking liquid. Return the spaghetti to the pan, add the cauliflower sauce and a little cooking water, and toss to combine.

5. 5

   Serve the pasta

   Divide the spaghetti between plates and top with the breadcrumb mixture flavoured with sun-dried tomatoes and olives. Finish with a drizzle of raw olive oil and a scattering of black pepper.

What is pasta with cauliflower and breadcrumbs?

This Italian-style first course pairs pasta with a smooth cauliflower sauce and a crunchy, savoury topping. It draws on a rustic approach to cooking, making a humble vegetable into the base of a comforting pasta dish.

Wholemeal spaghetti gives the sauce a hearty partner, while sun-dried tomatoes and black olives bring concentrated flavour to the toasted breadcrumbs. The contrast between creamy sauce and crisp topping is what makes this version work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 495 calories, 17g protein, 77g carbs, 14g fat.

Most of the carbohydrates come from the wholemeal spaghetti and breadcrumbs, while the olive oil contributes much of the fat. The pasta supplies some protein, with smaller amounts from the breadcrumbs, cauliflower and olives. For a more balanced plate, serve it with a generous side of leafy vegetables or salad.

Building the cauliflower sauce

Cauliflower: trimming it into evenly sized florets helps them cook at a similar pace. A small cut at the end of each stalk helps the thicker parts soften along with the florets.

Blending: use hot stock and blend until the sauce is smooth. Add the stock gradually so the purée stays thick enough to cling to the spaghetti.

Making a crisp topping

Breadcrumbs: stir them constantly as they toast so they colour evenly rather than catching on the pan. The mixture is ready when it looks golden and smells toasted.

Tomatoes and olives: chop them finely so they mix through the crumbs and are easy to distribute over each serving. Add them after the initial breadcrumb toasting, as the method directs.

Getting the pasta texture right

Cooking water: the cauliflower water seasons the spaghetti and keeps the cooking liquid useful rather than pouring it away. Reserve a ladleful before draining.

Tossing: combine the drained spaghetti with the sauce while both are hot. Add cooking water a little at a time until the sauce coats the strands without pooling.

Timing and doneness

Cauliflower: allow about 15 minutes of boiling once the water returns to the boil, then check that the stalks are tender enough to blend smoothly.

Spaghetti: follow the packet's cooking time as a guide and drain when al dente. The recipe takes about 45 minutes in total, including preparing the sauce and topping.

What to serve alongside

Serve the pasta straight away so the breadcrumb topping keeps its crunch. A simple green salad or lightly dressed leafy vegetables make a fresh accompaniment.

The original serving suggestion is a well-chilled white wine. For a non-alcoholic option, sparkling water with lemon also provides a crisp contrast.

Recipe notes & tips

• Reserve the cauliflower cooking water before draining the florets.
• Blend the sauce while the stock is hot for a smooth finish.
• Keep the breadcrumbs moving in the pan so they toast evenly.
• Chop the tomatoes and olives finely to spread their flavour through the topping.
• Add pasta water gradually when tossing, stopping once the sauce clings to the spaghetti.
• Keep the breadcrumb topping separate until serving to preserve its crunch.

Variations

• Add chilli: stir a pinch of chilli flakes into the breadcrumb topping as it cooks.
• Use fresh herbs: finish the plates with chopped parsley for a fresh note.
• Try another pasta: use another wholemeal pasta shape that holds the cauliflower sauce.
• Add lemon: finish with a little finely grated lemon zest for a bright edge.
• Make it cheesier: serve with grated hard cheese at the table.

Common mistakes to avoid

• Uneven florets: cut them to a similar size so they soften at the same rate.
• Lumpy sauce: blend the cauliflower thoroughly and add hot stock gradually.
• Burnt breadcrumbs: stir constantly and remove the pan from the heat once golden.
• Overcooked spaghetti: check it before the end of the packet timing and drain when al dente.
• Watery pasta: add reserved cooking liquid in small amounts rather than pouring it all in.
• Soft topping: sprinkle the breadcrumbs over the pasta just before serving.

How to store

Store leftover pasta and topping separately in airtight containers in the fridge for up to 2 days. Reheat the pasta gently in a pan with a splash of water, and warm the topping briefly in a dry pan before serving.

Frequently asked questions