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This creamy cauliflower pasta with pecorino bread crumbs is too delicious not to publish. Alison Roman’s latest NYT Cooking recipe captures what you really want to eat – a big bowl of comforting pasta. Bonus: It’s vegetarian.
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31 Comments
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I cooked this and there's NO WAY she both has an entire head of cauliflower in her pan and cooked it all in the pan. It needs to be roasted first, or JUST the florets used. The core does NOT cook down and break down like whatever she's got going on here. Full stop. I call BS Alison Roman.
Is a shallot in the middle of a Venn diagram between onions and garlic?
I’ve made this dish alot of times, and it’s delicious
Made it twice. Nice hint of lemon. Red pepper flakes worked great. You are right about the bread crumbs, why not add to every pasta dish, duh! Recommend a dutch oven instead of the skillet. The cauliflower frys or softens more effectively, and the residual heat is useful. Its not a delicate dish, more like a casserole so dutch oven works well. I used half and half once and whole milk once. Cream i am sure is better for a cheesier sauce but it works either way. Wondering what some butter would do.
This is EXTRAORDINARY! A luxuriously-tasting recipe made with simple ingredients.
Finally got around to making this. It turned out delicious!
Yep, something in ownership changed.
Made this today 💚 the winter comfort pasta dish I have been missing all my life!
She needs to be my friend
This is SO good!!
love her sass😁
this is one of those recipes that looks unmistakeably delicious! so creative!
Roman is such a delight to watch, she's in her own food world.
Deeply, shockingly, life-changingly good. The original is my favorite but I also like that it is more of a technique than a fussy recipe. You can sub in any number of ingredients. I have already made it with Italian sausage & broccoli rabe, and pancetta, caramelized onion and butternut squash! LOVE!
I feel like I'm the only one who didn't like this recipe! Which is a shame because in theory, it's a fantastic recipe, and I certainly know Allison put her best out there. The cauliflower and onion had a burnt flavor that I felt was one note, and the entire time, I kept on thinking "I wish I had just made caccio e pepe and called it a day."
So delicious. Comfort food go-to. I add in parsley to the breadcrumbs at the end and it adds a nice touch.
Farting pasta
This is seriously the BEST recipe! I’ve made it for so many friends, and it’s always a hit and much requested. I’ve also used vegan subs for the dairy in the past, and it’s fantastic that way too.
NO political adds – “stop Biden” is so awful!
She looks different lol her voice too 😂
Is she wearing a bra?
it is a really good recipe – didn't use cream, used oatmilk instead (that's what I had) and the chive (I noticed chinese chive) is a game changer!
I make this alllll the time, but veganized. I still come watch this every time i make it. But i think i could do it without the video now. 🙂
"Where are your chili flakes from?" Perhaps the most pretentious "foodie" question ever! That silly question notwithstanding, this looks like a pretty tasty recipe, might try it.
I made this dish. It is horrible. Just awful.
She's giving off some serious "fun drunk aunt who's secretly great at cooking" energy and it's great.
Not sure why, but the person in this video seems like a totally different person than in the YouTube "Home Movies" series.
B
"Chameleon" = "foil" = something that goes well with practically anything.
The more things it goes with, the better the foil.
Jesus, this editor is giving me an anxiety attack.
Girl, 6 months for chili flakes? Try 6 years.