Creamy cauliflower pasta with pecorino breadcrumbs from Something from Nothing (page 204) by Alison Roman

Ingredients

shallots
chives
Show all ingredients...
Serves : 4
EYB Comments

Can substitute ziti or campanelle for rigatoni.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Leafy, herby salad with sherry vinegar

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute ziti or campanelle for rigatoni.
Smokeydoke on April 20, 2026

This was great. I used fusilli pasta from Trader Joes and two shallots. 3/4 cup pasta water. It tastes like mac and cheese and is the perfect backdrop for lobster or fried chicken. Picture to be uploaded.
Plumberful on April 18, 2026

This is just delicious! As she says, the final stirring takes the sauce to an almost mac-and-cheese consistency. The 1/2 inch slices of cauliflower get tender, but not mushy and I included the stem and leaves as she suggests. As written, this makes 4 very generous servings. There will be leftovers of the breadcrumbs with frico-like bits of pecorino cheese. They will not go to waste!
bernalgirl on April 15, 2026

I changed this up and stirred in cooked farro, using the farro cooking water as I would with pasta. I also added a pinch of chile flakes and about 3/4 teaspoon smoked paprika. We loved this, especially with the pecorino bread crumbs. I’ll make it for the family with pasta but would happily make this variation again for myself. And I’m glad to have more leftover breadcrumbs than I need for the leftovers, they are truly delicious!
Schooffiecooks on April 11, 2026

Delicious!
BearTrapHouse on March 05, 2026

Made with some substitutions and no chives. Would like to try with pecorino only had parm.
cookingbychapter on February 04, 2026

Good. At first the sauce kind of just tasted a bit like cream. Nothing a little extra cheese and lemon couldn't fix!
VeesVersion on January 09, 2026

This was delicious; easily halved for the two of us.
mdagl on November 21, 2025

I’ve been repeating this recipe ever since she first published it with NYT Cooking. It’s a favorite and has a spot in my binder of keepers.
Lepa on November 12, 2025

This is even better than you would expect from the title. The caramelized cauliflower, lemon and cream create an incredibly delicious sauce for the pasta.