Cauliflower Pasta Recipe

Oceania Cruise Lines shares their chef’s recipe for a vegetarian option and alternative to your standard red sauce pasta dinner. The key is the crispy and savory muddica topping which gives the pasta its special texture. 

CAULIFLOWER LINGUINE MUDDICA

SERVES 4

MUDDICA INGREDIENTS

• ¼ cup olive oil
• 1 teaspoon red pepper flakes
• ½ cup pine nuts
• ¼ cup capers
• 4 sun-dried tomatoes, minced
• 1½ cups panko breadcrumbs

CAULIFLOWER INGREDIENTS

• 1 head cauliflower, in 1-inch florets
• Olive oil, for roasting

PASTA INGREDIENTS

• ⅓ cup extra virgin olive oil
• ½ teaspoon red pepper flakes
• 4 threads saffron
• 4 cloves garlic, very thinly sliced
• 1 tablespoon anchovy paste
• 1 pound linguine or bucatini, cooked al dente
• ½ cup chopped parsley
• ¼ cup toasted pine nuts
• Zest and juice of 1 to 2 lemons, for finishing

 

DIRECTIONS

MAKE THE MUDDICA

1. In a large sauté pan over medium-high heat, warm the oil with the pepper flakes until aromatic, about 5 minutes.
2. Add the pine nuts and capers and toast until lightly browned, about 1 minute.
3. Add the tomatoes and sauté until softened, about 1 more minute.
4. Add the bread crumbs and toast, stirring constantly, until golden brown.
5. Remove from the heat and reserve

ROAST THE CAULIFLOWER

1. Preheat the oven to 400°F/204°C.
2. In a large zip-lock bag, toss the cauliflower with enough oil to coat.
3. Transfer onto a sheet pan and bake until the edges of the florets are toasty and the centers are al dente, about 30 minutes.
4. Remove from the oven and reserve warm.

PREPARE THE PASTA

1. In a large sauté pan or wok over medium-low heat, warm the oil with the pepper flakes and saffron until aromatic, about 5 minutes.
2. Add the garlic and sauté until toasted.
3. Add the anchovy paste and whisk to combine.
4. Fold in the pasta, parsley, pine nuts and reserved cauliflower and toss gently to combine.
5. Divide the pasta among 4 bowls, top with the muddica and finish generously with lemon zest and juice.