Get the recipe: http://nyti.ms/2KJQFwU
This creamy cauliflower pasta with pecorino bread crumbs is too delicious not to publish. Alison Roman’s latest NYT Cooking recipe captures what you really want to eat – a big bowl of comforting pasta. Bonus: It’s vegetarian.
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
I like your manicure.
Her face and energy reminds me of Elfy Scott and I’m here for it
I don't think anyone with half a brain can ever cancel Alison. She's for the ages. Example, 4:37 ????
I come back to this dish and this video every so often, it's a staple now for me! Love and thank you Alison
I've made this 5 or 6 times for my family and I'm making it again tonight.
I cooked this and there's NO WAY she both has an entire head of cauliflower in her pan and cooked it all in the pan. It needs to be roasted first, or JUST the florets used. The core does NOT cook down and break down like whatever she's got going on here. Full stop. I call BS Alison Roman.
Is a shallot in the middle of a Venn diagram between onions and garlic?
I’ve made this dish alot of times, and it’s delicious
Made it twice. Nice hint of lemon. Red pepper flakes worked great. You are right about the bread crumbs, why not add to every pasta dish, duh! Recommend a dutch oven instead of the skillet. The cauliflower frys or softens more effectively, and the residual heat is useful. Its not a delicate dish, more like a casserole so dutch oven works well. I used half and half once and whole milk once. Cream i am sure is better for a cheesier sauce but it works either way. Wondering what some butter would do.
This is EXTRAORDINARY! A luxuriously-tasting recipe made with simple ingredients.
Finally got around to making this. It turned out delicious!
Yep, something in ownership changed.
Made this today ???? the winter comfort pasta dish I have been missing all my life!
She needs to be my friend
This is SO good!!
love her sass????