Pasta and Cauliflower

Read Reviews (46)

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

Directions

Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, steam frozen cauliflower until tender. Alternatively, break cauliflower into flowerets, and steam until tender.
Heat olive oil in a large skillet. Add onion and saute until golden. Add garlic, and saute until golden brown. Stir in cauliflower and seasonings.
Drain pasta, and transfer to a large serving bowl. Toss with onion and cauliflower mixture, and top with cheese.

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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!

—ASHLEIGHL

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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!

—KERIS1172

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55 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.

—maliengus

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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.

—heather

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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!!

—PEGHEART

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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.

—gapch1026

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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.

—KimberlyJ

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Jun 01, 2005

This wouldn't be a good meal on its own, as the flavors were very mild. I used fresh cauliflower, only 2 tbsp oil and pasta water. It goes well with a strong flavored main dish.

—LynnInHK

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Nutrition

Calories
576 kcal
29%

Carbohydrates
76.5 g
25%

Cholesterol
2 mg
< 1%

Fat
23.7 g
36%

Fiber
6.2 g
25%

Protein
15.2 g
30%

Sodium
72 mg
3%

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

Nutritional Information

Pasta and Cauliflower

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 576
Calories from Fat: 213

% Daily Value *
Total Fat 23.7g 36 %
Saturated Fat 3.6g 18 %
Cholesterol 2mg < 1 %
Sodium 72mg 3 %
Potassium 593mg 17 %
Total Carbohydrates 76.5g 25 %
Dietary Fiber 6.2g 25 %
Protein 15.2g 30 %
Sugars 6.2g
Vitamin A < 1 %
Vitamin C 93 %
Calcium 9 %
Iron 37 %
Thiamin 101 %
Niacin 82 %
Vitamin B6 27 %
Magnesium 25 %
Folate 159 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.