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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
This pasta dish is a true one-pot dinner. We don’t boil the noodles separately—rather, we add them to the pot along with the cauliflower and just enough water to cook both through. Toasted breadcrumbs sprinkled on just before serving offer a welcome textural contrast. We prefer Japanese-style panko over standard dry breadcrumbs for their light, airy texture that, when toasted, takes on a remarkable crispness.
tablespoons extra-virgin olive oil, divided
cup panko breadcrumbs
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