This has been one of those weeks… work is crazy, I’m getting a cold, my roommate, Kristina, is traveling in Europe for three weeks for work (tough life…), so I’ve been handling 100% of cat care duties (Santa, I love you dearly but sometimes I need a break!). So I needed a very quick, easy, and escapist (if you will) cauliflower dish to take my mind temporarily away from long days at the office, sick cats, and stuffy heads…

The solution: quick cauliflower pasta with parmesan & breadcrumbs.

For 2-6 servings (depending on your level of gluttony… mine was HIGH) you will need:

1 lb short pasta, I used fusilli
1 head cauliflower, cut into small florets
Olive oil
S+P
1/2 stick butter
1/4 cup breadcrumbs
1 cup grated parmesan, plus extra for serving
Pinch crushed red pepper flakes

Preheat your oven to 450 degrees and get a large pot of salted water boiling on the stove.

Assemble the cauliflower on a sheet tray, drizzle with olive oil and season with salt and pepper. Roast the cauliflower for 20-30 minutes, or to your desired level of brown & crispness. Shake or flip the cauliflower occasionally so it cooks evenly

Put the 1/2 stick of butter in a large bowl (this is where you will be assembling the entire dish!).

Cook the pasta per the directions on the box, drain, and then immediately put it in the bowl on top of the butter — the heat from the pasta will melt the butter, toss together until the butter is melted and all of the pasta is coated. Add the breadcrumbs and toss until evenly dispersed.

When the cauliflower is done, toss that into the pasta bowl. Add the parmesan & red pepper flakes, season with more salt and pepper to taste and YOU ARE DONE!

Serve immediately.

This is one of those dishes where you eat a normal amount, then maybe a little bit more… then suddenly (and it really is a mystery…) about half of the pasta is gone… it is just THAT good.

Have a great weekend everyone!