Recipes

Turn one of your favorite bagel orders into a pasta dish

This recipe is inspired by the classic everything bagel-cream cheese combo, but sneaks in a serving of vegetables, too.

By Star Tribune staff

The Minnesota Star Tribune

January 9, 2026 at 10:59AM

Whipped Cauliflower and Everything Bagel Crumble Rumble is a take on the breakfast classic. (Galdones Photography/Provided by Simon Element)

Whipped Cauliflower and Everything Bagel Crumble Rumble

Serves 4 to 6.

This recipe is inspired by the author’s favorite breakfast: an everything bagel with cream cheese. The silky cauliflower puree provides the richness of the cream cheese, and the spiced streusel evokes the flavor and slight crunch of the everything bagel. If you’re feeling fancy, some salmon or trout roe (think lox on a bagel sandwich) takes this dish to a whole new level. From “Breaking the Rules: A Fresh Take on Italian Classics,” by Joe Sasto (Simon Element, 2025)

Whipped cauliflower:

2 tbsp. unsalted butter
2 tbsp. extra-virgin olive oil
1 small head cauliflower, quartered and thinly sliced
2 large cloves garlic, minced
1 medium shallot, finely chopped
1 dried bay leaf
½ c. water
½ c. heavy cream
Kosher salt and freshly ground black pepper

Crumble rumble:

¼ c. Garlic Streusel (see below)
2 tbsp. everything bagel spice mix

To finish:

1 lb. dried pasta, such as penne or fusilli
Kosher salt and freshly ground black pepper
1 small lemon, zest grated
2 tbsp. finely chopped fresh chives

Directions

Make the whipped cauliflower: Heat the butter and olive oil in a large skillet or Dutch oven over medium heat. Add the cauliflower and cook, stirring often, just until it starts to soften, about 5 minutes. Stir in the garlic, shallot and bay leaf and cook, stirring often, until the shallot has softened and is fragrant, another 3 to 4 minutes.

Pour in ½ cup of water and cook, stirring often, until the cauliflower is tender and almost all the water has evaporated from the pan, 2 to 3 minutes. Add the heavy cream and cook, stirring often, until the flavors have melded and the cream has reduced by half, about 2 minutes. Remove and discard the bay leaf.

Transfer the mixture to a powerful blender and blend until smooth and creamy, 2 to 3 minutes. Season to taste with salt and pepper. Place the cauliflower puree in a large sauté pan and warm over low heat.

Make the Crumble Rumble: In a small bowl, mix together the Garlic Streusel and everything bagel spice mix.

To finish: Place the pasta in a large, wide pot with a lid and cover with cold water. Season with salt, cover with the lid, and bring to a boil, stirring often to avoid sticking. When the water boils, remove the lid and cook, stirring often, until the pasta is al dente, about 4½ minutes. Use a spider to remove the pasta from the boiling water and transfer to the cauliflower puree. Toss to combine and add starchy pasta cooking water as needed to make a smooth, creamy sauce. Season to taste with salt and pepper and finish with lemon zest.

Divide the pasta among serving bowls and garnish each with a good sprinkle of Crumble Rumble and chives.

To make Garlic Streusel: In the bowl of a food processor, combine 2 cups panko, 4 cloves garlic or garlic confit, 1½ teaspoons sugar, 1 teaspoon kosher salt, 2 tablespoons softened unsalted butter and 2 tablespoons of extra-virgin olive oil. Blend until mixture is crumbly, about 30 seconds. Transfer to a parchment-lined baking sheet and bake in a preheated 325-degree oven until golden brown, about 12 to 15 minutes, rotating pan and stirring halfway through. Store in an airtight container at room temperature for up to two weeks.

In “Breaking the Rules: A Fresh Take on Italian Classics,” Joe Sasto puts new twists on pasta, including this recipe for Whipped Cauliflower and Everything Bagel Crumble Rumble. (Galdones Photography/Provided by Simon Element)