Pasta with Garlic & Breadcrumbs

I picked Pasta with Garlic, Scallions, Cauliflower & Breadcrumbs after a run; I wanted dinner steady and simple, not a project.

As it warmed, the kitchen smelled like sweet banana and oven heat. I kept a tasting spoon on the counter and adjusted salt twice.

The technique was honest—no shortcut pretending to be a secret.

A small pinch of flaky salt at the end made the flavors feel deliberate, not accidental.

I queued a podcast and let the smell drift down the hall; a neighbor peeked in to ask what I was making.

Day two was better; the edges relaxed and the middle tasted more confident.

I’d set this next to grilled vegetables and call it dinner without dessert.

I paused once to check color rather than the timer; food tells you more by sight and scent than numbers ever will.

As leftovers, it held up with a splash of water in the pan—no drying out.

I’d toast the spices longer and pull back on the sweetness to sharpen the edges.

If you’ve been Googling pasta with garlic scallions cauliflower breadcrumbs recipe, know that this one respects your time and your palate.

The website score reads optimistic; seasoning with intention closes the gap.