A speedy and convenient pasta with cauliflower recipe on the table in under 30 minutes. This garlic-filled pasta is great when you need to get a meal on the table and it's delicious!
There are plenty of simple vegetable pastas to make on a weeknight like Pasta alla Norma (A Sicilian Dish) or Creamy Red Pepper Sauce!
Looking for more simple pasta recipes to try? Give our 15-Minute Spaghetti with Garlic and Oil and Simple Pasta with Eggplant and Tomatoes.
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Simple Meals
Sometimes it's hard to make a quick and easy meal while also getting in some nutrients. Pasta with cauliflower doesn't sacrifice nutrition for speed. When I cook for my family, I don't try to think about every nutrient we need. I just want to make sure we get in a vegetable.
Every family needs to have go-to convenient meals. Whether it's this pasta with cauliflower, Artichoke Pesto Pasta, or Creamy Lemon Chicken. Something that can be on the table on a weeknight after work but still tastes good enough for the family to enjoy.
Ingredient Notes and Substitutions
Cauliflower. The cauliflower can be substituted with other vegetables too. You can substitute broccoli and make pasta with cauliflower, except, well, with broccoli. Or use zucchini or squash and just saute it in the pan with the garlic instead of boiling it.
Olive Oil. Depending on the size of the cauliflower head, you may need extra olive oil. Start with the ¼ cup and see how far it gets you. You should also add a little pasta water when you transfer the pasta into the pan which will emulsify the oil and make it a little creamier.
Tuna. This might seem wild but add some tuna directly to the pasta for extra protein. Just stir the tuna in with the cauliflower for about 2 minutes before you transfer the spaghetti. Use tuna in olive oil instead of tuna in water.
*Please see the recipe card below for more information on ingredients.
How to make Cauliflower Pasta
Step 1: Start by chopping the cauliflower into florets and rinse them well. Bring a pot of water to a boil. Boil the cauliflower for about 5-7 minutes or until it's soft enough to pierce with a knife or fork. Strain the cauliflower and set it to the side.
Step 2: In a large pan bring a ¼ cup of olive oil to medium-low heat. Add in the crushed garlic cloves and saute until slightly browned. While the garlic is sauteing, start boiling the spaghetti.
Step 3: Then stir in the cauliflower and crush it with a wooden spoon until it's in little pieces. Let simmer for a few minutes.
Step 4: Transfer the pasta to the pan with a ½ cup of pasta water. Stir vigorously until everything is combined. Add salt and parsley, and mix. Serve with a generous amount of parmesan.
Pro-Tips
- Pasta water is key. Always save about a cup of pasta water to adjust the texture. I added about a ¼ cup but depending on the heat, you may want to add a little more.
- If you use frozen cauliflower, you can skip the boiling cauliflower step and pour the cauliflower right in with the garlic.
What should I serve it with?
- Add a protein like Italian chicken cutlets, cast iron chicken, or Restaurant-Style Chicken Saltimbocca.
- This pasta also goes great with seafood! Serve it with Lemon Pistachio Crusted Snapper, Fried Flounder Oreganata, or Steamed Mussels in White Wine.
- Add some more vegetables and have some Steamed Artichokes or Sauteed Rapini with Garlic.
Recipe FAQs
Pinot Noir would go well with this pasta. It's light and fruity and would complement the pasta well.
It can take a while for cauliflower to saute from raw. It's much easier to boil first and then saute. The pasta will also be creamier when the cauliflower is boiled first.
In this case, boiling is better. We want the cauliflower to fall apart a little bit because we don't want big chunks of it mixed into the pasta. It should be small soft pieces of cauliflower. If you are eating cauliflower on its own, steamed cauliflower will hold its shape better as well as its nutrients.
Quick and Easy Recipes
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📖 Recipe
Pasta with Cauliflower
Equipment
- 1 large saucepan
- 1 large pot
Ingredients
- 1 head cauliflower, chopped
- 1 lb spaghetti
- 1 head garlic cloves crushed
- ¼ cup olive oil
- 1-2 teaspoon salt
- ½ cup parmesan
- fresh chopped parsley
Instructions
- Chop cauliflower into florets and rinse well. Bring a pot of water to a boil and boil cauliflower until it is soft and easily breakable, about 5-7 minutes.
- Bring another pot of water to a boil or use the same water to boil your spaghetti, just add salt.
- While the spaghetti is boiling, bring a large pan to medium-low heat. Add ¼ cup of olive oil. Once it is shimmering add the crushed garlic cloves and stir until slightly browned. Add the cauliflower in and break it up into little pieces with a wooden spoon. Add salt and ¼ cup of pasta water. Strain and add spaghetti once it is al dente.
- Stir until the cauliflower is well mixed in the spaghetti and then remove from heat and add cheese. Serve with more parmesan and fresh chopped parsley.
Notes
- Pasta water is key. Always save about a cup of pasta water to adjust the texture. I added about a ¼ cup but depending on the heat, you may want to add a little more.
- If you use frozen cauliflower, you can skip the boiling cauliflower step and pour the cauliflower right in with the garlic.
Vinny
My wife's mom used to make this for her when she was a kid. It's such an easy recipe for weeknights! We hope you enjoy!