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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill the large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil. | 2. Grate the bread chunk on the coarse holes of a box grater into a mixing bowl; you should have about 2 cups of fluffy crumbs. | 3. Pour 5 tablespoons of the olive oil into the skillet, set it over medium-high heat, and scatter in the sliced garlic and peperoncino & let them sizzle for a minute or so, then dump in the bread crumbs, and stir to moisten them with the oil. | 4. Toast the crumbs for about 5 minutes, tossing them and shaking the pan almost continuously, until they’re golden and crisp; adjust the heat so neither the bread crumbs nor the garlic gets too dark. | 5. Turn off the heat, and pour the toasted crumbs and garlic into the serving bowl. | 6. Meanwhile, start cooking the cauliflower and cavatelli. | 7. With the cooking water at a rolling boil, drop in the cauliflower florets, and cook them for about 3 minutes, until barely tender. | 8. Drop in the cavatelli, stir, and return the water quickly to a boil. | 9. Cook another 4 to 5 minutes, until the cauliflower is fully tender and the pasta is al dente. | 10. Quickly drain them (you can empty the pot into a colander) and spill the pasta and florets on top of the bread crumbs in the bowl. | 11. Sprinkle the almonds, parsley, and salt,over the bowl and toss everything together well, until the crumbs and almonds are evenly distributed and coat the pasta and cauliflower florets. | 12. Drizzle the remaining 2 tablespoons olive oil all over, and toss again. | 13. Serve immediately, right from the bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kosher salt	1/2	teaspoon		-	-	-	-
bread	6	ounces	old	1503.6571	0.0	0.0	170.097
extra virgin olive oil	7	tablespoons		-	-	-	-
garlic clove	4	plump	peeled sliced	-	-	-	-
red pepper flake	1/4 - 1/2	teaspoon	crushed	-	-	-	-
head cauliflower	1		cut	-	-	-	-
pasta	1 1/2	1/2		29.3417	4.2524	0.6549	0.9823
almond	1/3	cup	sliced toasted chopped	642.3733	0.0	0.0	72.6667
italian parsley	2	tablespoons	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.