Alison Roman's Creamy Cauliflower Pasta | NYT Cooking
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- Опубликовано: 2 окт 2024
- Get the recipe: nyti.ms/2KJQFwU
This creamy cauliflower pasta with pecorino bread crumbs is too delicious not to publish. Alison Roman's latest NYT Cooking recipe captures what you really want to eat - a big bowl of comforting pasta. Bonus: It's vegetarian.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
This pasta dish is amazing, exactly as the recipe is written. I've made it about 4 times in the past 2 years, and it always impresses people how dang good it is.
When I first saw this I thought, oh they're definitely just trying to be BA. But this is different, and it's nice.
Alison is a contributer to B A too
@@erickim3891 yup! I learned how to make apple pie crust from Alison Roman. :)
i think.. multiple youtubes that give spotlight to cooks is something good? it shouldnt matter how much it's happening rather we should be glad that it is.
BA?
FluffyUnicorn BA = Bon Appétit. she worked there a few years ago. You’ll find a playlist of her trying out dessert spots on their RUclips channel but she also has recipe videos.
Made this last night. It was rich and super savory as evidenced by my husband's remark "Wait, there's not meat in this???"
You husband sounds like a dick.
Morgan Aceino we had a piece of haddock fish on the side
I made this pasta also for my husband..he loved it. Couldn't believe the main ingredient was the cauliflower. I made the slices bit thicker than Alison's. So you could get the texture of it. One of my favorite, super fast pasta dishes to make. Thanks Alison Roman~🙏
That’s for four people? So I AM Four people?
Me too :)
Might do two a pinch if I doubled up the pasta....
4ppl with sds I'm assuming 😊
Love that this takes place in a real human being kitchen....not a professional kitchen....not a set.
Ain’t no room for that in nyc lol
Little did you know, a year later all videos are in home kitchens.
I know, the authenticity just jumps out the screen
Check out Jacques Pepin’s Instagram feed. He had maybe the worst kitchen for being one of the most famous chefs in the world. Love it.
The interaction, the bourgeois attitude & the false humility is annoying. A pro set would've been atleast real.
I just made this pasta last night and it’s by far now my favorite pasta. It’s literally like eating a Mac & Cheese.
I am so glad I found these videos with Alison! I made this last night for dinner and it was amazing. I added chopped crispy bacon, because bacon.
She's giving off some serious "fun drunk aunt who's secretly great at cooking" energy and it's great.
When I come home after a tough day I watch Alison Roman videos.
Haven’t even tried it...I can tell this is going to be my favorite pasta dish. Truly love at first sight.
I hope the NYT invests in more of this style of video. The "hands and pans" videos are not very interesting to me.
Nate Carl agreed
We're working on it. 😉
Check out Bon Appetite
You should look for "crumbs" channel - these two British sisters - super simple and down to earth
@@NYTCooking But get rid of the annoying music, please. It doesn't add anything!
More videos with Alison please! Shes fun to watch :) and this dish looked so good
Tune back next week. 😉
Yes more please
I don’t even like cooking videos and i loved this. Alison is delightful.
She has her own channel
This aged like pecorino cheese
This recipe is wonderful for so many reasons. I keep doing it over and over; I have zero guilt regarding all that heavy cream because it's delicious. Like Jacques Pepin said regarding hollandaise: "you don't do it every day but it's nice when you do." Taking liberties and adding minced parsley is worthwhile as cauliflower seems to sing when paired with it.
Not sure what it is about Allison Roman but she's just easy to watch. Love her videos 🙌🏿
I made this and it was delicious. I added a bit of chicken stock to the cream sauce since I had it in the fridge.
Deeply, shockingly, life-changingly good. The original is my favorite but I also like that it is more of a technique than a fussy recipe. You can sub in any number of ingredients. I have already made it with Italian sausage & broccoli rabe, and pancetta, caramelized onion and butternut squash! LOVE!
Amazing. Best version I've seen so far. She got a great on screen personality too
You guys I made this and it was amazing!! Had to come back to say thank you!
I needed a new "Bad Day" food recipe. Finally made this. It is delicious, but video editing made it seem a breeze. It was actually a long (as in fussy) cook. As I have made it again, I've learned to prep everything and get the pasta water going as soon as I start, and then proceed. Also, be generous with the cheese.
I don't buy bread very often so wouldn't have opportunity to make crumbs, but I do keep bags of Stuffing (crushed, not cubed like croutons) on hand for basically same reason she makes her bread crumbs. Whole Foods 365 Organic makes a good version; I use 'Traditional,' not 'Cornbread.' It is tasty and without a stale bread vibe once it's sauteed in oil, and more convenient and has a nice herb flavor. (Also great on salads and casseroles instead of standard bread crumbs).
Superb idea, thanks! I don't love panko and rarely have good crusty bread for crumb-making.
this is one of those recipes that looks unmistakeably delicious! so creative!
If you don't let the cauliflower brown really really well, the end result will be bland and weird. (Guess who made that mistake.)
Made this last night - new staple. Bread crumbs and lemon zest change the game. SO good
Oh my goodness that looks incredible! It’s 3:40 AM and I have all of the necessary ingredients so... It looks like Cauliflower & Pasta for breakfast, I can hardly wait! ♥️👍🏼👏🏼👏🏼👏🏼
OMG the shots on this video are amazing and the host is so lovely 😍😍
I love the twist with cauliflower in pasta. You are extremely talented. Keep on doing excellent work.
I've made this 5 or 6 times for my family and I'm making it again tonight.
this is a really delicious recipe but it definitely doesn't feed four people unless you're doing an italian-style 'pasta course' serving
Add extra 1oz of dry pasta per person and it’s a perfect dinner portion
This pasta dish is so good. We've made it twice already
I watched your video a couple of months ago and have prepared your “Cauliflower & Pasta” several times already. I love it, it’s so delicious! My Grandkids really enjoyed it too! Anyway to get Veggies in them makes me and their parents happy. I just sorta made it again Thursday but with Zucchini and Mascarpone Cheese instead of Cauliflower and Heavy Cream. (Because, I didn’t feel good and I didn’t wanna go to the store! I’m old too!) I also added several cloves of garlic and didn’t add the breadcrumbs. (I have to watch my carbs, Type II Diabetes) It came out amazing. Basically it was prepared the same way.
P.S. I almost forgot, I used freshly grated Pecorino Romano instead of Parmesan. It has a little bit more sharpness to cut the sweetness from the Mascarpone Cheese. I really enjoy your Channel, Thank You 🙏🏼 for sharing and your hard work. I hope you and yours enjoy the Happiest of Holidays.
I think on the actual recipe posted on Nyt cooking Alison used pecorino
Really enjoy watching Alison - she has a very relaxed/non fussy approach which is great.
Omg made this tonight for my family after seeing this video during covid, it was a hit!! I underestimated how the cauliflower will break down/ taste but it turned out so good 😊
Thank you NYT for this! Love a good cooking youtube channel
Made it for dinner. Family loved it.
This is seriously the BEST recipe! I’ve made it for so many friends, and it’s always a hit and much requested. I’ve also used vegan subs for the dairy in the past, and it’s fantastic that way too.
Watched this video twice already! Allison is super sweet and so likeable. So, about to make this, don't have heavy cream though, only half and half....wish me luck! Hope it turns out Instagram worthy!
Made this tonight. It was so good.
Finally got around to making this. It turned out delicious!
I didn't realize cauliflower would cook down so much! Definitely making this. Yum.
I thought she was making pasta out of cauliflower lol
You could also sub the copious amount of heavy cream with two heaping tablespoons of mascarpone and some mushroom stock to thin.
I like the way your mind works. Yes, that is an absolutely lovely sauce.
Susan Lopez what is mascarpone?
I like the way you think Susan
suzanne bracker I’m not a professional chef but it’s a Italian cream cheese made from whole cream. It’s super rich and delicious.
Susan Lopez I pray for Italy.
I make this pasta recipe every time I get a head of cauliflower! It’s SO good, I added some mushroom and subbed onion for the shallot, then added some crispy turkey bacon to the bread crumbs and it was delicious!! I also used chickpea pasta because even though I was craving pasta I wanted to attempt to keep this recipe on the lighter side.
Love pepper mills, though I only have 4. 😥 🤗😆
One of them is called Olde Thompson. It's shaped like a wine bottle, made of wood, and has a picture of an old Chateau engraved on it. It's my go-to, and is so beautiful.
When I got that one, they were around $80.
Allison, do you have a few electric pepper mills?
Best thing since sliced bread!
Bzzzzzz. Done.
just made it and it was AMAZING!! definitely worth trying
Have tried several cauli &
Pasta this is tge BEST’b
Just made this. I accidentally dumped a ton of red pepper flakes. Haha but this is a seriously delicious dish. Love the lemon zest. Alison is so hilarious. I’ll probably make more of her recipes.
I made this with soy cream and gorgonzola cheese and it was delicious. It is all about the breadcrumbs though. It could be eaten cold like salad or spread on a toast ! Even better the next day!
This was really delicious! I want to try all of her recipes.
it is a really good recipe - didn't use cream, used oatmilk instead (that's what I had) and the chive (I noticed chinese chive) is a game changer!
I like her recipes specially in realistic settings and simple everyday ingredients
Truly I love her! Every recipe is great. She is so easy to watch and she is a great teacher.
"You have strikingly beautiful pasta, I feel like."
😂
@@loitschst OMG are you the same Scott she was referring to?!?! Woah
OMG are you the Emily from this video 😱
Looks easy to follow and looks delicious. I shall attempt. Thank you.
Ok made this tonight and my husband was lucky I didn’t eat the entire dish of breadcrumbs before dinner. Everything about this dish was perfect
I love this dish! I'm all about the extra lemon zest. Also, I may substitute the toasted bread crumb mixture for toasted hazelnuts.
Thank you Allison for this gorgeous recipe. Both cauliflower and pasta are my favorites, so I had high expectations. Yesterday I made it and it exceeded all my expectations. It turned out fantastic, you are right, this is a meal for bad days. I recommend it to everyone.
Gabor R from Budapest
i love u alison roman thank you for another great recipe
I enjoyed this, but reaaally didn't enjoy the lemon zest. If you're hesitant, I say keep it out. Loved the addition of the bread crumbs on top!
I loved this! Didn't have any breadcrumbs, so I used chopped up bacon bits instead :p Definetly worth it!
Wonderful recipe, thank you! Some lovely chopped walnuts to finish the dish, yum! Alison has such a calming presence in the kitchen.
I love the relaxed and humorous approach to the preparation process. Ms. Roman's "flavor" in the video and the editing of her food prep is perfect. The whole is encouraging and inviting. Thanks.
Here’s an idea - mix bacon bits into that bread crumb mixture 🤭🤤
One of my new favorite food personalities now
I made this last night and it was just glorious. Thank you!
Everything Alison proposes in her RUclips cooking videos seems instantly familiar and thus, a friendly invitation for me to keep watching despite a smug feeling of 'oh I've seen this all before, it's going to be nothing new'. Ah, but less than 15 seconds into a video 'POW!', the preconceptions vapourise and something incredibly new and fresh confronts me. She just comes up with of the BEST culinary ideas to 'trick' me with! I really love Roman's recipes. They NEVER play out in predictable ways, despite that deceptive first impression.
When the camera guy chimes in with the, "Where are your chili flakes from?" I almost thought it was part of the song. It sounded really good there. lol
And thanks to u and your awsome recipe...I'm a new subscriber!👍
I'm so ready to go make it!😘
Used to really like Alison until I started to really watch. She's a bit much. Too hip, too cool. Sure she can cook, but the cheese in this dish alone is was probably $20 for the amount she used. That pasta? Another $12. No thanks.
That looks delicious
😋will definitely make my own
Hello Alison, I'm looking forward to trying this. Do you think it would work ok with less fat, maybe regular milk instead of cream? Thanks.
KellyhasCrohn's • it’s your kitchen, just try it. But you will not get such a thick sauce.
“I have 45 pepper mills.”
“Where are chili flakes from?”
“They’re from Italy.”
YASSS BETCH!! Virtual BFF you just don’t know it yet. 😂😂
Cringe.
@@newthrash1221 congrats you’re a stick in the mud spoiling others fun. You’re like the worst kind of person.
Great video, and I’m excited to make this (after Passover). I’ve already added it to my subscriber recipe box.
I’ll join the chorus asking for more of this style of video, BUT! Could you please use a slightly steadier camera style? The handheld camera makes me seasick and I think it detracts from the video. There are plenty of ways to make it feel more casual without inducing nausea. Alison Roman is clearly a great host and will make videos feel inviting and friendly no matter what.
Looking forward to meeting more of the NYT Cooking staff (à la Bon Appétit).
I tried it with almond milk instead of cream, it’s also delicious!
For those of you reading this that have tastebuds: do not swap the cream out for almond milk.
TheBswan to the one who speaks under a Pseudonyme instead with his true name : no need to be mean !
@@christianestories excuse me ma'am this is the RUclips comments section
TheBswan I’m reading a lot of comments on RUclips written by people all over the world. This is the first one with a mean content that I’m aware of. It’s NOT usual. Fortunately!
@@christianestories I thought it was pretty cruel of you to trick people into using almond milk in place of cream. Come to think of it, you're probably just a shill for big almond.
First I bought the gold utensils from West Elm because Alison cooks with them. Now I must get pasta from eataly!
Hate that you have to subscribe to see the recipe! Cheap way to get subscribers since you’re showing the recipe but just not the quantities of ingredients etc
I’m probably going to try this recipe!
I know this is an old video, but because of this Alison Roman recipe, I make this pasta every time cauliflower is in season. It’s so good!
love this series. reminds me of a more modern day nigella bites!
Tiffany Serra omg you just unlocked a memory for me. I miss Nigella Lawson!!
I tried without bread crumbs coz weren't available
But the pasta was lipsmacking
I mean yummmmmmmmmmmm
Because of this video, I add salt to everything at all stages of cooking, and I think of Alison Roman each time :D
I don't think anyone with half a brain can ever cancel Alison. She's for the ages. Example, 4:37 😀
Molly from Bon Appetit uses salt like Alison uses black pepper.
Great recipe. I added a couple of anchovies to brown the bread crumbs....definitely no going back.
Ok so I just found out about her. I officially love her!
oneuniqueusername same
I'm actually just sitting at work and watching this video for fun. Love this dish and love Alison's comedic timing, more of this per favore, NYT
Cooked this, it was delicious. Definitely add the lemon zest, it makes everything sing. Added also some garlic to the breadcrumbs. All in all, delicious recipe, thank you Alison
Lemon zest is the best part of the lemon for me - I zest every lemon and orange and add zest to all pasta and baked goods, BECAUSE WHY WOULDN'T YOU
The filming of this is awful. What is up with all the out of focus and jumpy shots? I just threw up from motion sickness.
"It's a shallow choice, but... one that I'm making" 🤣
I love your chickpea stew...my new favorite dish and the cauliflower pasta.. do you have more vegetarian dishes?
This is fantastic. Well done NYT! Absolutely making this for dinner tomorrow. ✨😋
Good move.
I’m going to make this tonight with a little soy milk, a touch of cream ( trying not to get fat) dried shallots, lemon pepper etc. Maybe add some baby clams. Going to let a few slices get hella stale for another dish.
"this is definitely the ugliest dish I've ever made" - LOL!!!
Cauliflower looks a lot like BRAIN when sliced...and I have a PhD inNeuroscience so I know what I'm talking about... or does it make me biased?
Yep, and looks like cerebellum too
Alison is a great host and I like the flow and editing of the videos. Definitely gonna try this recipe
fantastic! please do more content in this style!
So delicious. Comfort food go-to. I add in parsley to the breadcrumbs at the end and it adds a nice touch.
Okay so, I tried cooking this and for someone who absolutely sucks at anything culinary related I managed to cook this dish although it did take me a while to get the cauliflower to cook down (probably because I cut them into thicker pieces than recommended) I managed to actually complete this dish and it tasted amazing, I am lactose intolerant so I didn't use any cheese and used lactose free thickened cream and omg... I was so surprised, it was so nice to have for dinner and I thank Alison and NYT Cooking from the bottom of my heart for sharing this recipe!! *tearing up - so happy I was able to cook something that actually tastes this good~
I have NEVER wanted cauliflower so bad as I do right now. With pasta. And cheese. And breadcrumbs.
Was she from BA?
love her sass😁
Honestly, the breadcrumbs idea was such a good one. I do them now for an optional topping whenever I make any kind of pasta, not just this recipe.