Monique of loons pasta with roasted cauliflower and crispy bread crumbs

Name: monique of loons pasta with roasted cauliflower and crispy bread crumbs
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 shallot; 6 toe garlic; 800 g baking flour; 12 el traditional olive oil; 300 g orecchiette pasta; 30 g fresh parsley; 2 Kaiser roll; 80 g Parmigiano Reggiano; 95 g garnish almonds

Orecchiette with breadcrumbs and vegetables from the oven.

Ingredients

Kitchen Stuff

1 baking paper
1 food processor

Directions

Preheat the oven to 200 ° C.
Slice the shallot in rings and two-thirds of the garlic fine. Divide the cauliflower into small florets.
Mix the shallot, sliced garlic and cauliflower with the oil, pepper and salt if necessary and spread over a griddle covered with parchment paper.
Roast for about 20 minutes in the middle of the oven. Spoon halfway.
In the meantime, cook the pasta al dente according to the instructions on the package. Drain.
Cut the parsley coarsely. Tear the bread into pieces. Grate the cheese.
Put the almonds and the rest of the garlic in the food processor. Grind to almost fine bread crumbs.
Heat the oil in a frying pan and fry the bread crumbs in 10 min. On medium heat until golden brown and crispy. Change regularly.
Mix the roasted cauliflower with the oil through the pasta and spread the bread crumbs over it.