Creamy One-Pan Cauliflower Pasta with Crunchy Breadcrumbs | TasteToronto

Ingredients

• 2 cups orecchiette, macaroni or ditalini
• 2 1/2 cups cold vegetable stock
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 medium onion, diced
• Salt and pepper, to taste
• 1 medium-size cauliflower (7-8 cups), cut into small florets
• 2 tablespoons unsalted butter
• 2 cups Parmesan, finely grated
• 1 tablespoon fresh lemon juice
• To finish: red pepper flakes, finely chopped parsley
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 cup Panko breadcrumbs
• 1/4 cup Parmesan, grated