Recipe by ANGCHICK
"A perfect vegetarian meal. This dish can be made with frozen or fresh cauliflower. I also make this with broccoli."
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cauliflower, broken into small florets
chopped fresh parsley
salt to taste
ground black pepper to taste
grated Parmesan cheese
Better method-Use 1 head cauliflower cut into florets and seasoned with 2-3 tablespoons olive oil, salt, pepper, and minced garlic to taste. Roast on a baking sheet in a 400 degree oven for 20-25 minutes. Meanwhile, make pasta and drain. Toss cauliflower and pasta together (with olive oil from baking sheet) and add 1/2 cup pasta water. Combine. Top with cheese. YUMMY! Something truly wonderful happens when you roast cauliflower. Must try!
Used less oil & added some pasta water as suggested. Also, added 1/4 cup pinenuts & one more clove of garlic, omitted garlic powder. Quick & Easy!
I always roast the cauliflower instead of steaming it. It adds so much more flavor. I toss it with a little olive oil (about 2 tbls per lg head of cauliflower), salt, pepper, granulated garlic and a little onion powder and then roast it in a very hot oven (425*) until very golden brown and pretty limp. Toss that in with your pasta and you will see why roasting the cauliflower instead of steaming it makes all the difference in the world. This is a very common menu item for Meatless Mondays at our house. A lg, full head of cauliflower is just enough for a 16 oz. box of pasta and feeds a family of four nicely as a main dish, with leftovers for the next day. If you can't find a good sized cauliflower (at least 2 to 2 1/2 pounds) then buy two smaller ones. Break the cauliflower up into pieces about as large as a toddler's fist.
I used a head of cauliflower and two bunches of brocolli in this recipe. I also found that using 2 tablespoons of oil was enough. I used shredded parmesan cheese instead of grated.
This is the second time I've reviewed this recipe, but I can't seem to edit my initial post...In an attempt to avoid having to wash another pan, I merely "steamed" the cauliflower with the onion and garlic powder in a covered saute pan. When they were tender I added some white wine and butter for extra flavor and to make a sort of sauce for the pasta. I tossed the cooked pasta with the veggie mixture before topping with cheese.
I have made this twice now and we have decided it is a "keeper". I did not use 1/2 cup of oil, more like 1-2 T., and a little more pamesan cheese. Delicious!! Better than boring steamed cauliflower!!
This was a pretty good meal. I made a few changes though - I roasted the cauliflower and onion in the oven and I think that really made a lot of difference. I coated them in about 2 TBS of olive oil and that was plenty. I also added a bit more garlic then was called for. Per the suggestion of other reviewers, I did add about 1/2 cup of the pasta water to the mix afterwards, which really helped with the dryness. It was very tasty, but next time I will definitely add broccoli and mushrooms.
I did not steam my cauliflower. Instead, I tossed it with a little EVOO and some salt/fresh ground pepper and roasted it. I did increase the garlic by a few cloves, I upped the parmesan cheese and I threw in a little crushed red pepper flake. Not only was this quick to prepare, the boys thought it was very good--even my cauliflower hating husband.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta and Cauliflower
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 267
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