We can’t get enough of these toasted cauliflower buttered noodles! Skillet-toasted cauliflower florets are tossed with tender pasta, plenty of Parmesan, butter and crisp breadcrumbs. Pure comfort food.
Here’s a dish that’s simple, fast and endlessly satisfying.
I love embarrassingly easy meals, and these toasted cauliflower buttered noodles fit the bill. Cauliflower florets get pan-toasted in butter until golden and crisp, then they’re combined with tender pasta, a generous amount of freshly grated Parmesan and buttery toasted breadcrumbs.
It’s exactly what it sounds like: skillet-toasted cauliflower, buttered noodles with Parmesan, all mixed together and finished with extra cheese and a handful of breadcrumbs. A scattering of fresh herbs brightens it up if you want.
This is seriously cozy comfort food. It comes together quickly, tastes rich and satisfying, and still includes a vegetable—so you can feel good about serving it.
Holy comfort food.
It’s one of my favorite side dishes in colder months, and it also makes a great, easy weeknight dinner or a late-night snack. Even picky eaters tend to love it—my kids actually request it, which is always a win.
First, the cauliflower gets toasty and browned in a skillet. Then you add the cooked pasta with more butter and Parmesan. Separately, you toast the breadcrumbs until golden. A splash of starchy pasta water turns everything into a silky, slightly creamy sauce.
The result is soft, cheesy noodles with bits of crisp toasted cauliflower and crunchy breadcrumbs on top. Fresh herbs are optional but add a fresh contrast to the rich flavors. It’s a simple dish that deserves a place in your regular rotation.
A little pasta water, good butter and plenty of Parmesan are all you need to make these noodles silky and savory. Finish with herbs and extra cheese for the best results.
Toasted Cauliflower Buttered Noodles
Toasted Cauliflower Buttered Noodles
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Ingredients
- 8 ounces short cut pasta noodles (I use mafalda)
- 1 small to medium cauliflower, cut into florets
- 6 tablespoons unsalted butter
- kosher salt and pepper
- 2 garlic cloves, minced
- ½ cup starchy pasta water
- 1 cup freshly grated Parmesan cheese
- ⅓ cup seasoned breadcrumbs
- fresh herbs, for topping (parsley, cilantro, basil, chives, etc)
Instructions
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Bring a pot of salted water to a boil and cook the pasta according to package instructions. Reserve ½ cup of the starchy pasta water. While the pasta cooks, prepare the cauliflower.
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Cut the cauliflower into bite-sized florets. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the cauliflower, season with salt and pepper, and cook, stirring often, until deeply golden, about 6 to 8 minutes. Stir in the minced garlic and cook for 30 seconds more.
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Add the drained pasta to the skillet with the remaining butter. Toss to combine, then add the reserved starchy pasta water. Stir in the Parmesan until it melts and coats the noodles.
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In a small skillet, heat 1 tablespoon of butter over medium heat. Add the breadcrumbs and stir to coat. Cook, stirring frequently, until breadcrumbs are golden and toasty, about 5 minutes. Sprinkle breadcrumbs over the noodles.
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Top with fresh herbs if desired, then serve immediately.
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Creamy, cheesy, crunchy — everything you want in a simple comfort-food meal.