By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
445 cal · 60 min
Spicy Roasted Cauliflower Pasta with Bread Crumbs
Recipe GLPRcc2635af681fd3
A rustic, seafood-forward pasta featuring roasted cauliflower, crispy toasted bread crumbs, anchovy and garlic, finished with lemon juice and fresh scallions. This dish is naturally dairy-free and serves as a satisfying main course with optional fried eggs on top.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 head cauliflower, cut into small florets
6 tablespoons olive oil, divided
8 cloves garlic, thinly sliced
Salt and black pepper to taste
1 cup panko bread crumbs
1 pound chitarra pasta or spaghetti
4 anchovy fillets
¼ to ½ cup reserved pasta water
½ Juice of ½ lemon
2-3 scallions, chopped
4 fried eggs, optional (one per serving)
Directions
Preheat your oven to 400°F. In a large bowl, toss the cauliflower florets with 3 tablespoons of olive oil, half of the sliced garlic, and season generously with salt and pepper. Spread the mixture in a single layer on a baking sheet and roast for about 30 minutes, stirring halfway through, until the cauliflower is tender and golden brown on the edges. Set aside.
While the cauliflower roasts, toast the bread crumbs. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the bread crumbs and stir constantly for 4-5 minutes until they turn golden and fragrant. Transfer to a plate and set aside.
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Before draining, reserve ¼ to ½ cup of the starchy pasta water, then drain the pasta.
In the same skillet you used for the bread crumbs, heat the remaining 1 tablespoon of olive oil over medium heat. Add the anchovy fillets and cook for 2-3 minutes, stirring gently, until they begin to break down and dissolve into the oil. Add the remaining sliced garlic and cook for another 2-3 minutes over medium to medium-low heat, stirring often, until the garlic is lightly golden but not burned.
Add the cooked pasta and roasted cauliflower to the skillet and toss gently to combine. If the mixture appears too dry, add the reserved pasta water a little at a time until you reach a light, silky consistency. Squeeze in the lemon juice to taste, then remove from heat.
Gently toss in half of the toasted bread crumbs and half of the chopped scallions. Divide the pasta among four bowls or plates.
Top each serving with the remaining toasted bread crumbs and fresh scallions. If desired, place a fried egg (cooked to 160°F internal temperature) on top of each portion. Serve immediately.
Comments
The 60-minute stated time glosses over the fact that roasting cauliflower alone runs 30–35 minutes, making the honest prep-to-table closer to 50 minutes if you're efficient; it's less a weeknight sprint and more a Sunday project. Every ingredient lands at Harris Teeter, Food Lion, Walmart, or ALDI without a second stop, and the cost per serving stays well under $3—the pasta, cauliflower, and bread crumbs are your bulk, with anchovy and lemon as accents. The one caveat is the anchovy: it's not a specialty stop, but it does require seeking out the canned fish aisle, and if you're anchovy-averse this dish will not convert you. Leftovers reheat unevenly because the bread crumbs soften and the pasta can gum up, so plan to eat this fresh or accept a textural compromise the next day.
Sign in or create a free account to add your review.
