Creamy cauliflower pasta from the NYT. I changed a lot so it's a bit unfair: chopped up and roasted the cauliflower, used onion instead of shallots, and added peas and the remainders of cherry tomatoes (not really an asset) and sun-dried tomatoes (too few left in that little jar to notice in the end product). As I noted last time I made this, the breadcrumbs are key. Could also have used more lemon.
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