Did you ever notice how food in its smallest form tastes better? I find more punch in minced garlic, and I love my herbs all chopped fine (except basil) and my lastest food crush has been on Cauliflower Rice. Today’s recipe of Garlicky Cauliflower Rice with Panko Parmesan Pasta just exceeds flavor and texture all over the palate.
It’s fun that Cauliflower Rice is just starting to trend, because it’s been a very popular food in our home and many others for a while. (Like my house sets the standards for food, lol!) What I love about cauliflower rice is the texture of the vegetable. In fact, sometimes I toss it onto a salad, other times I toss it through tomatoes and basil (the crunch is outstanding) and I make pizza crust with it.
The adventure in food today will allow you to appreciate the density of the flavor while providing you the most loved form of carbs: Pasta! The blending of several products in a particular order are key to the success of this recipe. Lavishly live my recipe for Garlicky Cauliflower Rice with Panko Parmesan Pasta out loud.
Garlicky Cauliflower Rice With Panko Parmesan Pasta
3 Cups of Rice Cauliflower (raw)
4 Tbsp Minced Garlic
1 1/2 Tsp Mediterranean Salt
2 Tsp Freshly Milled Black Pepper
3 Tbsp EVOO
1/4 C Panko Crumbs
1/4 Parmesan (shredded, not grated)
1 Red Bell Pepper, cored, sliced
1 Small Zucchini, cleaned and chopped small
1 Small Sweet Yellow Onion (peeled, chopped small)
1/4 C Water
2 Pounds Rigatoni Pasta or similar cut (penne, etc)
Cook Pasta at the same time this vegetable mixture is cooking, then rinse and drain and return to pot so that you will be able to mix this all together, once the vegetables are cooked.
In a large sauce pot, add olive oil, onion, garlic, salt, pepper, cauliflower. Begin to mesh together and allow to lightly brown.
Add in peppers, and lightly saute. Add in zucchini and the water, and allow all to cook down, however add water in just a little at time.
You want the water to evaporate as it cooks in, as you are sweating the food and providing moisture as well. Once all is sweated, turn off heat. Add in Parmesan and Panko and allow to sit as it will melt into.
Serve atop a bed of pasta and don’t be afraid to scoop in for extra veggies.
Print The Recipe
- 3 Cups of Rice Cauliflower (raw)
- 4 Tbsp Minced Garlic
- 1 1/2 Tsp Mediterranean Salt
- 2 Tsp Freshly Milled Black Pepper
- 3 Tbsp EVOO
- 1/4 C Panko Crumbs
- 1/4 Parmesan (shredded, not grated)
- 1 Red Bell Pepper, cored, sliced
- 1 Small Zucchini, cleaned and chopped small
- 1 Small Sweet Yellow Onion (peeled, chopped small)
- 1/2 C Water
- 2 Pounds Rigatoni Pasta or similar cut (penne, etc)
This is a very easy recipe to prepare and it lets you taste great rice cauliflower against the panko which is an awesome culinary experience. Lavishly live food out loud and make sure to bookmark my recipe for Garlicky Cauliflower Rice With Panko Parmesan Pasta.