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Pasta with Cauliflower, Olives and Sun-Dried Tomatoes
Naturally sweet and mild in flavor, cauliflower pairs well with bold ingredients. In this recipe, we create a plant-based pasta dish that packs a punch thanks to briny olives, tangy-sweet sun-dried tomatoes and lots of garlic. A toasty breadcrumb topping spiked with red pepper flakes adds crisp texture. We like to use Japanese-style panko because it’s light and airy and crisps beautifully when toasted. Finish the dish with chopped fresh herbs or grated cheese, if you like; see the suggestions below.
tablespoons extra-virgin olive oil, divided
cup panko breadcrumbs