Ingredients
- 3 ounces bacon (3 slices, cut into 1/4 inch pieces, I buy thick peppered bacon so it takes a bit longer to cook)
- 1/2 cup panko bread crumbs
- Salt
- Pepper
- 2 tablespoons oil (vegetable oil)
- 1 (3 pound) head cauliflower (cored and cut into florets)
- 1 yellow onion, chopped
- 1/2 teaspoon thyme, minced
- 1 pound dry campanelle pasta (or your favorite pasta)
- 5 1/2 cups chicken broth
- 1/2 cup white wine
- 3 tablespoons parsley, minced
- 1 teaspoon lemon juice
- Lemon wedges, optional garnish
How to Make
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Step 1: In a skillet over medium high heat cook bacon until crispy (5-10 minutes). Add the panko and 1/4 teaspoon pepper and cook, stirring frequently until the panko is browned (2-5 minutes). Transfer mixture to a bowl and wipe out the skillet.
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Step 2: Using the same skillet over medium high heat heat 5 teaspoons oil until hot and shimmering. Add cauliflower and 1 teaspoon salt, cook stirring occasionally until cauliflower is crisp tender and starts to brown (10-15 minutes. Remove pan from heat and cover to keep warm.
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Step 3: In a dutch oven or large pot over medium heat heat 1 teaspoon oil. Add onion, thyme and 1/2 teaspoon salt; cook, stirring until onion has softened (about 5 minutes). Increase heat to high and add pasta, broth and wine; bring to a simmer and cook for 8-10 minutes or until pasta is al dente. Remove pot from heat; stir in parsley, lemon juice and cauliflower and season with salt and pepper.
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Step 4: Serve with panko mixture and lemon wedges.
We hope you enjoy this recipe!
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