All About the Cauliflower Pasta
Updated: May 28, 2020
Pasta with cauliflower is one of my all time favorite dishes. It's so simple but so good that it blows my mind. As a child my mom would boil the cauliflower (or broccoli, but I'll make that a separate recipe) in water, put in the pasta (in the same water), and strain it into a bowl already containing garlic/oil. As she, and I, grew up she started roasting the cauliflower and adding other ingredients. A current favorite of hers is a spicy-vinegar-pickle-ish pepper, couldn't tell you where to find them, but it's fantastic. My version here stands out because of my use of purple cauliflower. Purple cauliflower has more antioxidants [read: anthocyanin] than white cauliflower, and adds a nice look to the dish. To be honest, though, I still may prefer the classic...
Good For: A very easy, very fast, weeknight meal that is nutritious and meat-free!
- 1 head cauliflower, chopped into florets
- 1/2 C TBSP EVOO, plus more for garnish on top
- 3-4 cloves of garlic, sliced thin
- Pasta (I used 1/2 Lb for this because I wanted a lot of Cauliflower. You can be flexible, but usually 1 head of cauliflower to 1 Lb of Pasta)
- Salt/Pepper/Parsley/Garlic Power/Red Pepper
1) Pre-heat oven to 425
2) Cover cauliflower in olive oil, salt, garlic power, and red pepper. Roast it at 425 for 10-15 min or until brown. Put to side.
3) Begin to boil water and cook pasta.
4) At the same time, heat up a sauce pan and add oil once the pan is hot. Begin to slowly cook garlic in the oil. Add salt and a generous amount of red pepper.
5) Once pasta is 2 minutes from completion, add 1 C of pasta water to garlic and oil mixture. Reserve 2 C of additional water.
6) Strain pasta and add to sauce pan, mixing everything together.
7) Add all together in the bowl with the cauliflower, adding additional water as needed. It should look soupy, but the pasta will absorb the water and oil.
8) Serve with additional red pepper, parsley, and Pecorino Romano cheese.