Pasta and Cauliflower Recipe - Allrecipes.com
Pasta and Cauliflower Recipe
  • READY IN 30 mins

Pasta and Cauliflower

Recipe by  

"A perfect vegetarian meal. This dish can be made with frozen or fresh cauliflower. I also make this with broccoli."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 6 minutes.
  3. Heat olive oil in a large skillet over medium-high heat. Add onion and saute until golden, 7 to 10 minutes. Add garlic and saute until golden brown, 2 to 3 minutes; stir in cauliflower, parsley, garlic powder, salt, and pepper.
  4. Drain pasta and transfer to a large serving bowl. Toss pasta with onion-cauliflower mixture; top with Parmesan cheese.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins

Footnotes

  • Cook's Note:
  • Frozen cauliflower can also be used in place of fresh.
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Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2010

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!

 
Most Helpful Critical Review
Jul 06, 2004

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!

 

61 Ratings

Mar 30, 2011

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.

 
Feb 02, 2006

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.

 
Aug 29, 2002

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!!

 
Jan 11, 2010

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.

 
Feb 22, 2011

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.

 
May 23, 2012

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.

 

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Nutrition

  • Calories
  • 720 kcal
  • 36%
  • Carbohydrates
  • 95.7 g
  • 31%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 29.6 g
  • 46%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 90 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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