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Fresh Cavatelli, Cauliflower, and Toasted Almonds with Crushed Bread Crumbs

There are some dishes that, when you first taste them, transport you back to a specific moment, a particular kitchen, a feeling of pure comfort. This simple yet profoundly satisfying pasta dish is one of those for me. It’s the kind of meal that sings with the freshness of its ingredients, particularly the humble cauliflower transformed into something truly special. I first encountered a version of this in Lidia Bastianich’s cookbook, and it immediately resonated with me. The genius lies in its elemental nature – good bread, good olive oil, fresh vegetables, and perfectly cooked pasta. It’s proof that extraordinary flavor doesn’t require a laundry list of exotic ingredients, just a thoughtful approach to the ones we have.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Yield: A generous main course for 6
Dietary Type: Vegetarian

Ingredients

This dish is a testament to the beauty of a few well-chosen, high-quality ingredients. The star players here are the pasta, the cauliflower, and the textural magic of toasted bread crumbs and almonds.

1 tablespoon kosher salt, plus more for the pasta pot
6 ounces day-old country bread (about 2 cups of coarse crumbs)
7 tablespoons extra virgin olive oil, divided
4 plump garlic cloves, peeled and thinly sliced
¼ – ½ teaspoon crushed red pepper flakes, to taste (start with less, you can always add more!)
1 lb head cauliflower, cut into small florets
1½ lbs fresh cavatelli pasta (or 1 lb dry pasta if fresh is unavailable)
⅓ cup sliced almonds, toasted and coarsely chopped
2 tablespoons chopped fresh Italian parsley

A Note on Bread: For the best texture, use a sturdy, day-old country bread. A baguette or a rustic loaf works wonderfully. Avoid very soft, pre-sliced sandwich bread, as it can turn mushy. The goal is to achieve a light, crisp crumb.

A Note on Pasta: Fresh cavatelli is ideal here, offering a delightful chew that perfectly cradles the sauce and vegetables. If you can’t find fresh, a good quality dry cavatelli or even a conchiglie (shell pasta) would be a good substitute.

Equipment Needed

While this recipe relies on simple techniques, having a few key tools will make the process smooth.

A large pot (at least 6 quarts) for boiling pasta and cauliflower
A sturdy colander for draining
A large skillet or frying pan
A box grater or food processor for bread crumbs
A large serving bowl

Instructions

The beauty of this dish lies in its straightforward assembly. The flavors develop through simple, time-honored techniques.

Prepare the Pasta Water: Fill your largest pot with at least 6 quarts of water. Add about 1 tablespoon of kosher salt and bring it to a rolling boil over high heat. This generously salted water is crucial for seasoning the pasta from the inside out.
Prepare the Bread Crumbs: Take your day-old country bread and grate it on the coarse holes of a box grater. You’re aiming for fluffy, irregular crumbs. Alternatively, you can pulse chunks of the bread in a food processor until you have a coarse meal, being careful not to over-process into a fine powder. You should have about 2 cups of bread crumbs. Place these crumbs in a mixing bowl.
Toast the Bread Crumbs: Pour 5 tablespoons of the extra virgin olive oil into your large skillet. Set the skillet over medium-high heat. Add the sliced garlic cloves and the crushed red pepper flakes to the oil. Let them sizzle gently for about a minute, allowing the garlic to infuse the oil with its aromatic essence and the pepper flakes to release their subtle heat. Be watchful; you don’t want the garlic to burn. Immediately dump the prepared bread crumbs into the skillet with the infused oil.
Toast to Golden Crispness: Stir the bread crumbs continuously, tossing them with the garlic and oil to ensure they are evenly moistened. Continue to toast the crumbs for approximately 5 minutes. Keep them moving and shaking the pan almost constantly. The goal is to achieve a beautiful golden-brown hue and a wonderfully crisp texture. Adjust the heat as needed to prevent either the bread crumbs or the garlic from becoming too dark or burnt. The fragrance in your kitchen at this stage is incredible!
Transfer the Toasted Crumbs: Once the crumbs are perfectly toasted and crisp, turn off the heat under the skillet. Carefully pour the toasted crumbs and garlic into your large serving bowl. This bowl will also serve as your mixing and serving vessel, simplifying cleanup.
Cook the Cauliflower: While the toasted crumbs are resting, it’s time to cook the vegetables and pasta. With the water in your large pot still at a rolling boil, drop in the cauliflower florets. Cook them for about 3 minutes. You want them to be barely tender, still retaining a slight bite, as they will finish cooking with the pasta.
Cook the Cavatelli: Add the fresh cavatelli pasta to the same boiling water with the cauliflower. Stir gently to prevent sticking and to ensure the pasta is submerged. Return the water to a quick boil, which should happen almost immediately with the addition of the pasta.
Finish Cooking Pasta and Cauliflower: Allow the cavatelli and cauliflower to cook together for an additional 4 to 5 minutes. The cauliflower should be fully tender, and the cavatelli should be perfectly al dente – cooked through but with a pleasant chew.
Drain and Combine: Quickly drain the pasta and cauliflower. You can do this by carefully emptying the entire pot into a colander set in the sink. Immediately spill the drained pasta and cauliflower florets directly on top of the toasted bread crumbs in your serving bowl.
Add the Finishing Touches: Sprinkle the toasted and coarsely chopped almonds and the chopped fresh Italian parsley over the pasta and cauliflower in the bowl. Add a pinch of kosher salt to taste, remembering that the pasta water was salted.
Toss to Coat: Gently toss everything together. Use two large spoons or your clean hands to thoroughly combine the pasta, cauliflower, bread crumbs, and almonds. Ensure that the crumbs and almonds are evenly distributed and beautifully coat the pasta and cauliflower florets.
Final Drizzle and Toss: Drizzle the remaining 2 tablespoons of extra virgin olive oil all over the contents of the bowl. Toss again to distribute this final touch of rich olive oil, which will bring all the flavors together and add a lovely sheen.
Serve Immediately: Serve this beautiful dish immediately, directly from the bowl. The warmth of the pasta and vegetables will further crisp the bread crumbs, creating a delightful textural contrast.

Expert Tips & Tricks

Bread Crumb Uniformity: While some irregularity is good, try to avoid large, hard chunks of bread in your crumbs. If you find some, break them down further. They’ll toast unevenly and can be unpleasant to eat.
Garlic Infusion: Watch your garlic closely when toasting. If it starts to turn brown too quickly, lower the heat. Burnt garlic can impart a bitter flavor.
Pasta Water is Key: Don’t skimp on salting your pasta water. It’s one of the most important steps in seasoning any pasta dish. The water should taste like the sea.
Almond Toasting: Toast your almonds separately in a dry skillet over medium heat until fragrant and lightly golden. This step intensifies their nutty flavor and ensures they are crisp, not chewy. Chop them coarsely to provide delightful pops of texture.
Cauliflower Tenderness: The cooking time for cauliflower can vary depending on the size of the florets. Aim for tender but not mushy. It should still have a slight resistance when pierced with a fork.

Serving & Storage Suggestions

This dish is best enjoyed immediately when the bread crumbs are at their crispiest and the pasta and cauliflower are perfectly tender.

Serving: Serve directly from the large mixing bowl for a rustic, family-style presentation. A sprinkle of extra parsley or a few extra toasted almonds can add a final flourish. It pairs beautifully with a simple green salad dressed with a light vinaigrette.
Storage: This dish is not ideal for extensive storage as the bread crumbs can lose their crispness. If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days.
Reheating: Reheating can be tricky. The best method is to gently warm it in a skillet over low heat with a splash of olive oil, stirring frequently, to try and revive some of the crispness of the crumbs. Microwaving will likely result in a softer texture.

Nutritional Information

Below is an estimated nutritional breakdown for this dish. Please note that these values can vary based on specific ingredient choices and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	692.4 kcal
Calories from Fat
Total Fat	21 g	32%
Saturated Fat	2.9 g	14%
Cholesterol	0 mg	0%
Sodium	349.2 mg	14%
Total Carbohydrate	105.7 g	35%
Dietary Fiber	7.1 g	28%
Sugars	4.2 g	16%
Protein	20.1 g	40%

Variations & Substitutions

While this recipe is wonderfully complete as is, here are a few ideas for variations:

Gluten-Free: Use gluten-free country-style bread for the crumbs. Ensure your pasta is certified gluten-free.
Add a Protein: For a heartier meal, consider adding grilled or roasted chicken, shrimp, or even some cannellini beans along with the cauliflower.
Herb Variations: While Italian parsley is classic, fresh basil or chives could also add a lovely dimension.
Spicy Kick: For those who love heat, increase the crushed red pepper flakes, or even add a finely minced fresh chili pepper along with the garlic.

FAQs

Q: Can I use fresh bread instead of day-old bread for the crumbs?
A: Fresh bread is not recommended as it contains too much moisture and will result in gummy, rather than crisp, crumbs. Day-old bread is essential for achieving the right texture.

Q: What kind of bread is best for making the crumbs?
A: A rustic, crusty bread like country bread, baguette, or sourdough is ideal. Avoid soft, enriched breads like brioche or challah, which can be too sweet and may not toast as well.

Q: My bread crumbs are burning, what should I do?
A: Reduce the heat immediately. This can happen if the heat is too high or if the garlic is not removed from the heat promptly after infusing the oil. Stirring and shaking the pan continuously is also crucial.

Q: My cauliflower florets are very small; will they overcook?
A: If your florets are very small, you might want to add them to the boiling water a minute or two after the larger pieces, or reduce their initial boiling time slightly. Keep an eye on their tenderness.

Q: Can I make this dish ahead of time?
A: This dish is best served fresh. The bread crumbs lose their crispness quickly, and the overall texture is compromised if made in advance.

Final Thoughts

This Cavatelli, Cauliflower, and Almond dish is a beautiful reminder that the simplest ingredients, treated with care, can create profound culinary magic. It’s a dish that speaks of warmth, comfort, and the joy of home-cooked meals. I encourage you to gather your ingredients, put on some good music, and create this simple symphony of flavors in your own kitchen. It’s a dish that’s as rewarding to make as it is to eat, and I suspect it will become a cherished part of your repertoire, just as it has for me. Enjoy every delightful, crunchy, tender bite!

Fresh Cavatelli/Cauliflower/Almonds & Toasted Bread Crumbs Recipe