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4.91 from 10 votes

Cauliflower Pasta Sauce

A hearty, rustic pasta dish, ready for the table in 30 minutes - serve with a good helping of fresh grated Parmesan cheese.
Course Dinner
Cuisine Italian
Keyword pasta, pasta sauce, vegetables
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 382kcal
Author Erren Hart of Erren's Kitchen


  • 16 ounces frozen cauliflower
  • 4 cups chicken or vegetable stock
  • 4 cloves garlic chopped
  • 1 tablespoon fresh basil chopped
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 1 pound small pasta
  • Plenty of Parmesan or pecorino romano cheese


  • 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.
  • Serve over pasta topped with grated Parmesan or pecorino romano.


Calories: 382kcal | Carbohydrates: 62g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 233mg | Potassium: 344mg | Fiber: 2g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 0.9mg | Calcium: 24mg | Iron: 1.4mg