# Cauliflower Cheese Pasta with Crunchy Garlicky Breadcrumbs

A delicious, silky smooth, cheesy, cauliflowery pasta with crunchy, garlicky breadcrumbs, making a texture and flavor sensation.

- Total time: 40 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- cauliflower outer leaves
- oil
- pinch salt
- 2 cloves garlic
- 2 handfuls breadcrumbs
- 400 g cauliflower
- 400 ml milk
- 1 onion
- 300 g spaghetti
- 70 g cheddar cheese

## Instructions

1. Prepare the crunchy breadcrumbs: put a pan on the heat, kiss it with some oil.
2. Take the cauliflower outer leaves, put a little pinch of salt on them, and fry them to make culinary veggie crisps.
3. Finely chop or grate two big fat cloves of garlic.
4. Add the garlic to the pan to scent the oil, then add the fried cauliflower leaves and two handfuls of breadcrumbs.
5. Fry the breadcrumbs for 10-15 minutes until golden and crisp.
6. Make the creamy cauliflower sauce: slice 400g of cauliflower into little bits.
7. In a pan, put 400ml of milk and add the sliced cauliflower.
8. Slice one onion and add it to the pan with the cauliflower and milk.
9. Add a pinch of salt, put the lid on, and simmer for 10-15 minutes until the cauliflower is tender.
10. Cook 300g of spaghetti in seasoned water according to packet instructions (about 10-12 minutes), cooking it al dente.
11. Once the sauce is cooked, liquidize the cauliflower and onions from the pan.
12. Add 70g of cheddar cheese to the liquidized sauce and blend until smooth.
13. Tumble the cooked spaghetti into the cauliflower cheese sauce.
14. Add a little bit of the starchy pasta water to adjust the consistency of the sauce if it's too thick.
15. Serve the pasta with the crunchy garlicky breadcrumbs on top.

## Equipment

- pan
- liquidiser
- potato masher
- stick blender
- colander

## Tips

- Use cauliflower outer leaves and stale bread to reduce waste and add flavor.
- Fry breadcrumbs with garlic and cauliflower leaves for 10-15 minutes until golden and crisp to make pangrattato.
- Cook cauliflower and onion in milk for 10-15 minutes until tender.
- When liquidizing the sauce, you can use a potato masher for a rustic sauce or a stick blender for smoothness.
- Slightly undercook the pasta (al dente).
- Save some starchy pasta water to adjust the consistency of the sauce.

## Source

- Original video: https://youtu.be/7YtJ-Y6rjgQ?is=YAO5peE7zGDGgdru
- Recipe page: https://www.cliprecipe.com/recipe/1aa60a61-e61b-44e4-96f9-f6a408672658
- Extracted: 2026-04-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt