The Fridge Scavenger's Tomato and Cauliflower Pasta

The Fridge Scavenger's Tomato and Cauliflower Pasta

Seth Kolloen 66

"The sauce was the star here with really deep flavor even though this was something I threw together just to use up some vegetables. You could sub practically any vegetable for the cauliflower, that's just what I happened to have in my veggie drawer! Use any type of pasta you like!"
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40 m servings 472 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 63g
  • 20%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. Put a celery slice in a deep skillet with a cover; add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil; turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.
  2. Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.
  3. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
  4. Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.



I had to laugh when I read the title of this recipe, because that is exactly what I was doing tonight . . . scavenging in my fridge for what to make for dinner tonight! I had a bowl of cauliflow...

This serves way more than 4 people. I love cauliflower, but it does not belong in this dish.