Cauliflower and Bacon Pasta
Recipe type: Main
Cuisine: European
  • 1 cup Bread crumbs
  • ¼ cup Olive Oil
  • ¼ head Cauliflower
  • 1 Eschallots (sliced thinly)
  • 1 tbsp Capers (chopped)
  • 4 Bacon rashers
  • 6 Garlic cloves
  • 1 Red chilli (diced)
  • 2 tbsp Parsley (chopped)
  • Pasta
  • 4 tbsp Black olives (sliced)
  1. Toss bread crumbs in a few teaspoons of olive oil. Spread on a baking sheet and back at 220 C for about 5 minutes.
  2. Fry bacon rashers, dice and put to one side.
  3. Peel and slice eschallots and sauté gently in a little olive oil. Slice cauliflower thinly lengthwise. Keep cauliflower crumbs aside. Place stems and larger floret pieces in pan with eschallots and increase heat to medium. Cook for about 3 minutes. Add a little salt and a little more oil and gently stir. Don’t over-stir as you want the vegetables to crisp. Add capers and bacon swirl the pan. Let the pan sit until the contents go crispy.
  4. Cook the pasta of your choice - penne, spaghetti, orecchiette, fusili or medium shells.
  5. Peel and coarsely chop garlic. Lightly pound fennel seeds in a mortar and pestle.
  6. Add garlic, fennel and chilli to pan with some more oil if needed. Cook for another 3 minutes. Add parsley and olive until warmed through. Toss with pasta and breadcrumbs and top with some grated parmesan cheese.
Recipe by Craig Cooks at