Cauliflower Pasta
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You’ll love this flavorful cauliflower pasta that combines chunky pasta and tender cauliflower tossed in garlicky olive oil with pecorino cheese and chili flakes.
An Italian veggie pasta recipe that is budget-friendly and delicious.
I don’t know why it took me years to share one of the Italian pasta dishes I grew up with! I’ve already shared several family recipes, including my popular spaghetti aglio e olio and lentil pasta, but this cauliflower pasta was still missing for some reason!
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It’s one of those recipes that shows how a few good, simple ingredients make the best meals. And it’s great to turn a big, healthy, economical cauliflower into a meal.
The method is similar to my pasta with broccoli—another much-loved family recipe. The cauliflower florets are cooked in a large pot of boiling water, then transferred to a skillet and cooked with fragrant garlic and olive oil until they break down and burst with flavor.
The pasta is cooked in the same pot of boiling water, then drained and combined with the cauliflower until coated and flavorful. A generous sprinkle of savory Pecorino or Parmesan cheese and some bright, fresh lemon juice will take the dish to the next level.
Pair it with a glass of white wine and some crispy bread, and you’ll have an incredible budget-friendly meatless meal the whole family will love.
List of the ingredients
- Pasta
- Cauliflower
- Garlic
- Extra virgin olive oil
- Chilli flakes
- Thyme
- Salt & pepper
How to make cauliflower pasta
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Cut cauliflower florets to a similar size and cook them in boiling water.
- Using a slotted spoon, remove the florets from the boiling water and add them to a skillet with garlic, thyme, and chili flakes for a gentle kick.
- Use the same pot and boiling water to cook the pasta.
- Add some pasta water to the florets and cook until they break up.
- Drain and add the pasta to the skillet with pecorino cheese and lemon juice.
- Toss until well combined, season to taste if needed, and serve!
Recipe Notes
Pasta with cauliflower ingredients
Pasta: I like thick pasta tubes like rigatoni, but also bucatini pasta which is very popular in Italy, but feel free to choose your favorite long or short pasta shapes. I recommend using premium-quality pasta with a coarser and more robust texture.
Cauliflower: Look for a head with no brown spots and bright white florets tightly packed together and firm to the touch.
Extra virgin olive oil: I love to use good-quality extra virgin olive oil for the best flavor, but any olive oil would do if it’s all you have.
Garlic: It packs a lot of flavor and is a must-ingredient for most of my Italian pasta recipes. However, in this pasta with cauliflower, you can substitute onion for garlic; it works fine and adds a subtle sweetness.
Thyme: It adds a lovely, hearty flavor. Fresh or dried thyme would do here, while fresh, chopped parsley is another excellent herb that works beautifully with the cheese.
Cheese: I love using Pecorino Romano, which is made with sheep’s milk instead of cow’s milk. It’s a little saltier than parmesan and adds a big flavor. But good-quality aged parmesan works just fine, and the pre-grated or shredded option works too if you’re short on time. These Italian hard cheeses are important flavor boosters for this recipe as they add a delicious savory kick.
Lemon juice: You don’t need much lemon juice, but just a tad to add freshness and balance out all the flavor.
Salt & pepper: To make the flavors pop, adjust the seasoning to your taste before serving.
HOW TO SERVE IT
- To make the recipe vegan, top it with toasted breadcrumbs (like in this broccoli pasta!), freshly squeezed lemon juice, and a handful of kalamata olives for extra savory flavor. But if you don’t keep it vegan, top it with grated parmesan cheese or pecorino romano.
- For an extra Italian touch,
- More protein? Another excellent add-on for non-vegans is pan-fried chicken or salmon on the side.
STORAGE TIPS & LEFTOVERS
Cauliflower pasta leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat on the stove or microwave, stir your leftovers with a drizzle of extra virgin olive oil to revive flavors and texture. My favorite way is panfrying pasta leftovers in a skillet on the stove until the pasta gets crispy.
VEGGIE PASTA RECIPES YOU’LL LOVE!
For more vegan or vegetarian pasta recipes packed with vegetables, make sure to check out these recipes:
- 25 Amazing Vegan pasta recipes
- Raw cherry tomato pasta
- Tomato basil pasta
- Pasta with zucchini
- Spinach spaghetti
- Leek pasta
- Garlic mushroom pasta
- Cabbage pasta
Lastly, I hope you’ll love this cauliflower pasta as much as we do. And if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Cauliflower Pasta
Ingredients
Pasta
- 7 oz (200 grams) short pasta shapes (fusilli, penne, rigatoni…)
Cauliflower florets
- 1 lb (450 grams) Cauliflower, cut into small florets (cut in half the big ones)
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced or pressed
- ¼ – ½ teaspoon chilli flakes (optional)
- ½ teaspoon fresh thyme leaves (or ¼ tsp dried thyme)
- salt and pepper, to taste
- ⅓ cup pecorino cheese, grated
- lemon juice, to taste
Instructions
- Bring a large pot of salted water to the boil. Meanwhile, cut the cauliflower into several medium-small florets and wash them.
- Add the cauliflower florets to the pot and cook until just tender; do not overcook them. Using a slotted spoon, transfer the florets to a bowl. Don't turn the heat off; keep the water boiling, as you will use the same water for the pasta.
- Next, add the pasta to the same pot and cook until al dente according to the package directions—reserve ½ cups of pasta cooking water.
- Meanwhile, place a skillet over medium heat, add the oil, garlic, and chili flakes, and cook for 1 minute or until fragrant (do not let the garlic burn, or it will be bitter).
- Add the cooked cauliflower and ½ cup of pasta water to the skillet. Stir with a spoon and allow to stew over medium heat for another 3 minutes. The cauliflower will break up during this time. Season to taste.
- Drain the pasta and add it to the skillet with the cheese and lemon juice. Toss until well combined. If necessary, adjust the seasoning again before serving.
- Transfer to a serving bowl and serve with freshly ground black pepper or chili flakes, a drizzle of olive oil, and more grated cheese if you like. Serve immediately.
