Spaghetti With Cauliflower Cream Sauce, Chile Oil & Breadcrumbs
START TO FINISH: 30 MIN. SERVES 4 TO 6
¾ cup thinly sliced shallot (from 4 small shallots)
¾ lb. Kamut spaghetti
1 Place 1½ tsp. red pepper flakes in a medium heatproof bowl. In a large skillet, heat ¼ cup oil until shimmering, about 3 min. Pour the hot oil over the red pepper flakes (the mixture should sizzle).
2 Spoon 2 Tbsp. chile oil back into the skillet, and add the breadcrumbs. Return skillet to medium heat. Cook, stirring, until breadcrumbs are golden, about 4 min. more. Scrape breadcrumbs onto a plate, and stir in parsley; season with salt and pepper.
3 Wipe out skillet, and add the remaining 1 Tbsp. oil and the shallot. Return to medium heat, and cook, stirring frequently, until the shallot is softened, about 3 min. Add the garlic and cook, stirring, until fragrant, about 2 min. more.
4 Pour 1 cup water into the skillet, and add the cauliflower. Bring to a boil. Reduce heat to medium, cover, and steam cauliflower until very tender, about 5 min. Scrape cauliflower mixture into a food processor. Add the cheese and cream. Pulse until smooth and creamy.
5 Red pepper flakes
5 Tbsp. extra-virgin olive oil
2 cups breadcrumbs
¼ cup packed chopped parsley
Kosher salt and freshly ground black pepper
3 garlic cloves
5 cups riced cauliflower
½ cup freshly grated pecorino
2 Tbsp. heavy cream
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente, following package instructions. Reserve 1 cup pasta water, and drain pasta.
6 Return pasta to pot, and scrape cauliflower puree over top. Pour in ½ cup pasta water, and toss to coat, adding more pasta water if necessary to thin sauce. Season with salt and pepper.
7 Spoon pasta into bowls, drizzle with chile oil, and sprinkle breadcrumbs over top.