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.
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~🙏
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.
FluffyUnicorn BA = Bon Appétit. she worked there a few years ago. You’ll find a playlist of her trying out dessert spots on their TH-cam channel but she also has recipe videos.
Everything Alison proposes in her TH-cam 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.
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.
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 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.
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.
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~
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
TheBswan I’m reading a lot of comments on TH-cam 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.
So I finally managed to get cauliflower, cream, and panko in my kitchen at once and made this, and I totally love it. I can't believe that I haven't done the breadcrumb trick before! Those salty crispy granola clusters are to die for. I'm hoping it's fine to keep the rest of them at room temperature, and I'm wondering what else I might use them on (or I might just eat them with a spoon!) The cauliflower was about 100 times easier to slice this way than it would have been to get florets, and then most of the florets just crumbled into the sauce, with some of the stems and larger florets getting to be a beautiful tender consistency, and a few of the larger stems staying closer to raw, and for this dish that was totally fine. I'll definitely do it this way the next time I want to save on time and I'm OK with that variegation.
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).
Never really thought that it becomes more inviting to cook when they shoot videos in a small apartment kitchen than in a professional one; any dish cooked becomes more "replicable". Would love to see collabs between NYT Cooking and Bon Appetit through Alison!!
Made this last night. Delicious!!! Added about a quarter cup of grated Gruyère cheese to the sauce and added crispy crumbled bacon to the bread crumbs. We’ll make this one again! Lemon zest certainly made this sing!
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!
We have that pasta. It’s perfect. Went pasta shopping for my birthday and bought close to $100 of wonderfully shaped Italian pastas. There’s over 300 shapes so we have a way to go.
Nice video and help all feel comfortable preparing the recipe. But love the way your heavier highlights soften your look. I guess when we love beautifully prepared and plated dishes = viewing the area and presenters equally closely.TY for the step by step to make us feel comfortable with new 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!
Looks good. That half cauli in my fridge is going to meet its fate tomorrow. I agree with the breadcrumbs on pasta. They're great with a little garlic and parsley. I enjoyed the video! Thanks!
The bread crumbs add a lot. Went with plant milk vs cream to keep the calories and fat down. Still good. Even with more milk and pasta water, the pasta soaked up all of it making it very similar to a sticky sauce type of dish (like the shallot pasta)once the cheese was added vs a very saucy pasta.
Oh thank goodness I have discovered these videos - flipping lovely and inspiring!! Thank you Alison for your compelling USP - you are speaking to me. Hello from London : - )
Looks tasty! I think I will add some bacon to mine as a topping along with the breadcrumbs. I like this cooking show.....a bit laid back, good camera movement, great descriptions and good conversations/openness with the crew while shooting. It makes it fun.
Thank you for sharing your wonderful recipes Alison, I am vegetarian so love those. This pasta one is a winner with my family. Going to try the bean stew tonight. :-))
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.
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.
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~🙏
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.
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
Really enjoy watching Alison - she has a very relaxed/non fussy approach which is great.
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 TH-cam channel but she also has recipe videos.
Everything Alison proposes in her TH-cam 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.
Truly I love her! Every recipe is great. She is so easy to watch and she is a great teacher.
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.
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.
I like her recipes specially in realistic settings and simple everyday ingredients
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
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
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.
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.
Wonderful recipe, thank you! Some lovely chopped walnuts to finish the dish, yum! Alison has such a calming presence in the kitchen.
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~
Haven’t even tried it...I can tell this is going to be my favorite pasta dish. Truly love at first sight.
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
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.
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
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 😊
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!
I love this dish! I'm all about the extra lemon zest. Also, I may substitute the toasted bread crumb mixture for toasted hazelnuts.
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 TH-cam comments section
TheBswan I’m reading a lot of comments on TH-cam 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.
I come back to this dish and this video every so often, it's a staple now for me! Love and thank you Alison
So I finally managed to get cauliflower, cream, and panko in my kitchen at once and made this, and I totally love it. I can't believe that I haven't done the breadcrumb trick before! Those salty crispy granola clusters are to die for. I'm hoping it's fine to keep the rest of them at room temperature, and I'm wondering what else I might use them on (or I might just eat them with a spoon!) The cauliflower was about 100 times easier to slice this way than it would have been to get florets, and then most of the florets just crumbled into the sauce, with some of the stems and larger florets getting to be a beautiful tender consistency, and a few of the larger stems staying closer to raw, and for this dish that was totally fine. I'll definitely do it this way the next time I want to save on time and I'm OK with that variegation.
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.
You guys I made this and it was amazing!! Had to come back to say thank you!
I made this last night and it was just glorious. Thank you!
I love to make just cauliflower with baked bread crumbs but this looks like a great upgrade!
Never really thought that it becomes more inviting to cook when they shoot videos in a small apartment kitchen than in a professional one; any dish cooked becomes more "replicable". Would love to see collabs between NYT Cooking and Bon Appetit through Alison!!
This is EXTRAORDINARY! A luxuriously-tasting recipe made with simple ingredients.
Amazing. Best version I've seen so far. She got a great on screen personality too
Made this last night. Delicious!!! Added about a quarter cup of grated Gruyère cheese to the sauce and added crispy crumbled bacon to the bread crumbs. We’ll make this one again! Lemon zest certainly made this sing!
Not sure what it is about Allison Roman but she's just easy to watch. Love her videos 🙌🏿
Made this today 💚 the winter comfort pasta dish I have been missing all my life!
I love the twist with cauliflower in pasta. You are extremely talented. Keep on doing excellent work.
I adore her. She’s a great teacher!
Also, I never would have thought to use the cauliflower greens. EVER. Good little tip on the screen to add into a slaw
Roman is such a delight to watch, she's in her own food world.
Alison is a great host and I like the flow and editing of the videos. Definitely gonna try this recipe
Just made this, and it's phenomenal. Thanks a bunch NYT Cooking and Alison!
I just don’t understand where all that cauliflower went by the end!? MIND BLOWING
I've made this 5 or 6 times for my family and I'm making it again tonight.
This is fantastic. Well done NYT! Absolutely making this for dinner tomorrow. ✨😋
Good move.
Delicious!! So easy and so rich. The breadcrumb touch is definitely a life changer. 🥰
I made this tonight for my friends and I and it was so good! I will definitely be incorporating this into my usual meals.
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
Because of this video, I add salt to everything at all stages of cooking, and I think of Alison Roman each time :D
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 just made this tonight and it was DELICIOUS. I used fuscili bucati as it was the only non-noodle pasta I had. But just delicious! Thanks Alison!!
I've made this a few times and love it! One time I forgot the lemon zest and could definitely tell something was missing.
"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 😱
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!
fantastic! please do more content in this style!
Made it for dinner. Family loved it.
Wow, Alison you are the best, keep up offering us your incredible food, we surely will be learning with you , thanks ..
I’ve made this dish alot of times, and it’s delicious
"It's a shallow choice, but... one that I'm making" 🤣
Made this tonight. It was so good.
We have that pasta. It’s perfect. Went pasta shopping for my birthday and bought close to $100 of wonderfully shaped Italian pastas. There’s over 300 shapes so we have a way to go.
Nice video and help all feel comfortable preparing the recipe. But love the way your heavier highlights soften your look. I guess when we love beautifully prepared and plated dishes = viewing the area and presenters equally closely.TY for the step by step to make us feel comfortable with new recipes
I have been a fan of your cooking since I tried the stew. Made this today, it was awesome!
Only just discovered you,your recipes look delicious especially the chickpea stew 🧁and now this pasta dish. Thank you.From France.
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!
Made this and it is CRAZY delish!! Fam loved it too. Thanks, Alison!
First I bought the gold utensils from West Elm because Alison cooks with them. Now I must get pasta from eataly!
Tried this, SO yummy even without the breadcrumbs😋
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!
If you don't let the cauliflower brown really really well, the end result will be bland and weird. (Guess who made that mistake.)
“They’re from Italy.” My favorite part :)
LOVED this recipe!! I didn't have lemon or chillis at home but it was still really good.
🤤 aside from how bomb this looks - thank you for actually teaching us how to cook!!
I made this today and I loooooooved it. Ups, forgot the lemon zest, but loved it regardless. Thanks a lot!
Cool pan-flipping skills girl! Love this recipe!
I just made a "pantry challenge" version of this...and it was still amazing!
Looks good. That half cauli in my fridge is going to meet its fate tomorrow. I agree with the breadcrumbs on pasta. They're great with a little garlic and parsley.
I enjoyed the video! Thanks!
"meet its fate" 😅😅😅😅
Absolutely delicious recipe.
The bread crumbs add a lot. Went with plant milk vs cream to keep the calories and fat down. Still good. Even with more milk and pasta water, the pasta soaked up all of it making it very similar to a sticky sauce type of dish (like the shallot pasta)once the cheese was added vs a very saucy pasta.
Molly from Bon Appetit uses salt like Alison uses black pepper.
i'm so gonna make this. i really liked the video. Alison is fun and informative!
My faaaaavorite!!!❤
instead of chucking out the green cauliflower leaves, chop them up finely and crisp them up with the breadcrumbs! Jamie Oliver tip 👌
Oh thank goodness I have discovered these videos - flipping lovely and inspiring!! Thank you Alison for your compelling USP - you are speaking to me. Hello from London : - )
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!
It's time to bring Alison back!
I tried without bread crumbs coz weren't available
But the pasta was lipsmacking
I mean yummmmmmmmmmmm
This looks to die for
Absolutely delish!
This is SO good!!
Such a good dish, making it again tonight 🦋🦋
Wow. That looks absolutely delicious!
So I just made this and it became one of my favorites
i love u alison roman thank you for another great recipe
Looks tasty! I think I will add some bacon to mine as a topping along with the breadcrumbs. I like this cooking show.....a bit laid back, good camera movement, great descriptions and good conversations/openness with the crew while shooting. It makes it fun.
Tried it. Loved it.
i LOVE this woman: cheese and more cheese, bread crumbs (indeed, I'm ruined for life) :)
Thank you for sharing your wonderful recipes Alison, I am vegetarian so love those. This pasta one is a winner with my family. Going to try the bean stew tonight. :-))
Ok so I just found out about her. I officially love her!
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