MA Roasted Cauliflower Bucatini with Crispy Crumbs

What You’ll Use

Fresh bucatini 

Roasted cauliflower 

Grated Parmesan cheese 

Toasted panko bread crumbs

Bring a pot of salted water to a boil. Add the bucatini and cook until al dente, about 3 minutes or according to package directions. Drain the pasta, reserving ½ cup of the pasta water. In a bowl, combine the bucatini and remaining half of the roasted cauliflower, along with the reserved pasta water and half of the cheese, and toss to coat. Season with salt and a pinch of chile flakes, if you want some heat. Pile the bucatini and cauliflower into bowls and sprinkle with the crispy crumbs and the remaining cheese. Drizzle lightly with olive oil, grind with pepper, and serve warm.

Make-Ahead Instructions

Step 1

To prep the tacos, preheat the oven to 450°F. Line a sheet pan with foil. Core and cut the cauliflower into florets. In a large bowl, whisk together 2 tablespoons olive oil and 1 tablespoon vinegar, 1 teaspoon of the smoked paprika, and a pinch of cayenne, if you want a little heat. Add the cauliflower and toss to coat. Arrange on the prepared pan and season with salt and pepper. 

Step 2 

Transfer the pan to the oven and roast until the cauliflower is tender and beginning to brown, about 30 minutes. Let cool, transfer to an airtight container, squeeze with the juice of the lemon, and refrigerate. 

Step 3 

To prep the pasta, pour 1 cup of the panko in a bowl, drizzle with 1 tablespoon olive oil, season with salt, and stir to coat. In a frying pan over medium-high heat, toast the panko until lightly golden, 3 to 5 minutes. Let cool, transfer to an airtight container, and store in a cool place. 

Step 4

To prep the salad, remove the outer layer from the romaine, and chop about 6 cups of leaves, reserving any remaining for another use. Wrap the leaves in damp paper towels and transfer to an airtight bag or container in the fridge. Thinly slice the radishes, transfer to an airtight container, and refrigerate.