Hot Rigatoni Salad With Cauliflower - cooking recipe

Ingredients

13.5 oz rigatoni pasta
1/3 cup olive oil
5 cloves garlic, coarsely chopped
1 cup dry breadcrumbs
12.5 oz cauliflower florets
12.5 oz broccoli florets
1/3 cup lemon juice
1 tbsp coarsely chopped fresh flat-leaf parsley leaves
1/3 cup toasted sliced almonds

Preparation

Cook pasta in boiling salted water until al dente. Rinse under cold running water and drain.
Meanwhile, heat 2 tbsp oil in a large frying pan over medium heat. Cook garlic and breadcrumbs, stirring, until golden brown. Transfer to a large serving bowl.
Add remaining oil to pan. Working in batches, cook cauliflower and broccoli, stirring, until almost tender. Transfer to bowl with breadcrumbs. Add pasta, lemon juice, parsley and nuts and toss to combine.