This Sicilian recipe for Pasta With Cauliflower is a simple, healthy, dish that’s packed full of flavor and ready in just 30 minutes.
I am known for this dish! My friends absolutely love it and it’s one of my most requested dishes when they come to my house for lunch – some of them don’t even like cauliflower!
My Sicilian Grandmother made this for me all the time when I was growing up. She always made it with pasta shells because they would fill up with the flavorful sauce and I absolutely adored it.
Why This Recipe Works
- Browning fresh garlic at the start of the dish adds a deep aromatic taste that’s simply delicious.
- Cooking the cauliflower in the garlicky stock infuses the cauliflower with savoriness while also thickening the sauce.
- Grated Pecorino Romano Cheese contributes richness and tangy depth.
- The flexibility of using frozen or fresh cauliflower makes this a convenient option for a midweek dinner that’s easy and delicious.
This simple dish does not lack in flavor – Garlicky cauliflower cooked in stock with fresh herbs and topped with grated cheese. It’s an easy, light, meal that’s perfect for when you want Italian comfort that’s not heavy or rich.
Cauliflower Buying Guide
Cauliflower heads should always be firm and closed tight. The color should be pale with no browning or dark spots. Avoid buying heads that are soft or showing signs of spoilage.
The Benefits of Eating Cauliflower
Even though it’s not a green vegetable cauliflower is considered a superfood. It contains more vitamin C in every 100g than oranges do. It’s also rich in nutrients such as Folate, vitamins K, B6 and is also a great source of fiber.
This is definitely not a dish where the cauliflower retains any firmness. Many Italian dishes are made with vegetables that are cooked until they’re quite soft. Here the cauliflower is cooked until it’s tender enough to mash into the stock to make a sauce for the pasta.
Ingredient Notes
- Cauliflower – Use fresh or frozen cauliflower. They both work equally well, although fresh cauliflower will take longer to cook.
- Garlic – Use fresh garlic for this dish. It’s the one ingredient that adds the most flavor.
- Basil – I’ve used both dried and fresh basil for this dish. I feel fresh has the best flavor. If you need to substitute you can use fresh parsley or dried oregano.
- Chicken Stock – For the best possible flavor, use homemade stock or good quality store-bought.
How to Make Pasta With Cauliflower
- Sautee garlic in a large pot.
- Add cauliflower, stock, and chopped basil.
- Simmer until cauliflower is soft enough to mash.
- Mash the cauliflower into the stock to form a sauce.
- Serve over pasta and top with cheese.
Step by Step Instructions
Brown the garlic in a large stockpot
I use this garlic slicer. It’s amazing! Just fill it with peeled garlic, twist and perfectly thin sliced garlic come out! Click this link to get one on Amazon.com. Or in the UK, Click Here. (As an Amazon Associate, a small commission is made from qualifying purchases).
Add the stock, basil, and cauliflower. Season with salt and pepper.
Simmer until the cauliflower is soft enough to mash. Using a potato masher, mash the cauliflower into the stock to form the sauce.
Top the pasta and serve with plenty of grated Pecorino Romano Cheese.
Erren’s Top Tips
- Cook the garlic until fragrant. If it browns too much and burns, it will become bitter, so be ready with the stock.
- You can easily make this pasta sauce vegetarian, simply swap the chicken stock with vegetable stock.
- Add white beans for a filling option that works really well with this dish.
- Use dried herbs if you don’t have any fresh on hand.
- Finish the sauce with a splash of white wine vinegar before adding to pasta to elevate the flavors.
Loving This Dish? Here’s More to Try
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Let’s Make Pasta With Cauliflower
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic chopped
- 16 ounces frozen cauliflower
- 2½ cups chicken or vegetable stock
- 1 tablespoon fresh basil chopped
- salt & pepper to taste
- 1 pound pasta
- freshly grated Pecorino Romano Cheese or Parmesan to serve
Instructions
- Brown the garlic in a large saucepan with the olive oil or fry. As soon as it starts to brown, add about a cup of the chicken stock so the garlic doesn’t burn.
- Add cauliflower, basil, salt & pepper and then add just enough stock to cover the cauliflower. Bring to a boil. Once it comes to a rapid boil, lower the heat to medium heat and let simmer for 20 minutes or until the cauliflower is soft enough to mash with a potato masher.
- If it seems too thick, add a bit more stock little by little until it’s the desired consistency. Taste for seasoning and add salt as needed.
- Serve over pasta topped with grated Parmesan or pecorino romano.
Tips + Notes
- Cook the garlic until fragrant. If it browns too much and burns, it will become bitter, so be ready with the stock.
- You can easily make this pasta sauce vegetarian, simply swap the chicken stock with vegetable stock.
- Add white beans for a filling option that works really well with this dish.
- Use dried herbs if you don’t have any fresh on hand.
- Finish the sauce with a splash of white wine vinegar before adding to pasta to elevate the flavors.
Woody says
Works very well with orecchiette, as they hold the sauce like little scoops. If you like Tuscan recipes, swap the cauliflower for broccoli, or even use both – Wonderful for getting veggies into kiddies!
Adding mushrooms works great, too, especially if you serve drizzled with truffle oil.
Erren Hart says
Great feedback, Woody. I’m so glad you enjoyed it!
Krista says
What a fabulous looking sauce! And healthy to boot!
Erren's Kitchen says
Thank you so much, Krista, who says all things good are bad for you?
Kimberly says
Such a yummy way to get in those veggies!