Pasta With Cauliflower (Pasta E Cavolfiore)
As winter produce approaches the end of its season, it’s the perfect time to showcase cauliflower, the star of this classic Italian dish. This 30-minute meal transforms a few simple ingredients into a pasta that’s comforting and delicious. The cauliflower breaks down into a creamy, garlicky, buttery sauce that makes a quick yet satisfying weeknight dinner! Follow Brittany on Instagram @itsbrittwilliams for more recipe inspiration!
Tasty Team
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
- 1 small cauliflower head or 16 ounces cauliflower floret
- 1 lb uncooked pasta
- 1 cup purified water
- 4 garlic cloves
- ¼ cup olive oil, plus more for serving
- sea salt, to taste
- ground black pepper, to taste
- 2 tablespoons unsalted butter
- fresh basil
- Grated Parmesan or Pecorino cheese
Nutrition Info
- Calories 337
- Fat 10g
- Carbs 51g
- Fiber 6g
- Sugar 6g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Remove and discard the outer leaves from the cauliflower. Slice the cauliflower evenly into 4 portions. Remove and discard the core. Break the cauliflower into small florets. Set aside.
- Bring a large pot of water to a boil over high heat. Add a generous amount of salt. Add the pasta. Cook until al dente according to package instructions. Reserve 1 ½ cups pasta water. Drain pasta. Set aside.
- In a large skillet over medium-high heat, add 1 cup purified water. Add the cauliflower, and cover. Cook until fork-tender, about 10 minutes, checking cauliflower every few minutes to ensure the water isn’t fully evaporated and adding ¼ cup more water if needed.
- While the cauliflower cooks, mince the garlic. Set aside.
- Once the cauliflower is cooked, reduce the heat to medium-low. Add the minced garlic, oil, and salt and pepper to taste. Cook, stirring often, 1–2 minutes, until fragrant. Add the butter, and stir until melted. Using a potato masher or spatula, break down the cauliflower until fine. Pour in the reserved pasta water ½ cup at a time, and cook, stirring until well combined, as needed to create the sauce.
- Add the pasta to the sauce, and stir until the pasta is well coated. Add salt and pepper to taste.
- Thinly slice the basil. Arrange the pasta on plates or in bowls, and generously top with grated cheese and sliced basil. Drizzle with more oil.
- Enjoy!
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