So I had a delicious roasted cauliflower spaghetti with crunchy yummy breadcrumbs at a restaurant not long ago and have been desperately trying to replicate it. So far everything has been great, except the breadcrumbs.
The first time I sauteed them in butter which was a disaster since I forgot that butter has water content and they were soggy the instant I mixed them with the pasta.
The second time I used olive oil and they lasted a tad longer but still got soggy before I could even eat more than two bites.
Should I sautee them dry? Is there a trick I need to know about? I've got cauliflower just dying to be made into a pasta dish but can't stand soggy crumbs again!