Creamy Tomato Cauliflower Pasta Recipes

CREAMY CAULIFLOWER RIGATONI PASTA

Steps:

• In a large, deep pan or skillet, add a few teaspoons of olive oil then add the onion.
• Sauté until soft and translucent then add the garlic, thyme and chilli flakes. Cook for another minute then add the chopped cauliflower.
• Sauté until the cauliflower starts to soften then pour in the stock or water.
• Season with salt and pepper then reduce the heat and partially cover with a lid. Allow the cauliflower to cook until completely soft.
• Pour in the cream, allow to simmer for another 5 minutes. Taste and adjust seasoning if necessary.
• In a frying pan set over medium high heat, melt the butter.
• Add the garlic and breadcrumbs then cook, tossing regularly, until the breadcrumbs are crisp and golden.
• Season with salt and pepper and set aside.
• Bring a large pot of salted water to the boil.
• Once boiling, add the rigatoni and cook for 9-11 minutes, or until al dente.
• Reserve 1 cup of cooking water then drain.
• Toss the pasta with the cauliflower sauce and add a splash of the cooking water, if necessary.
• Serve the creamy cauliflower rigatoni in bowls and top with the crispy breadcrumbs, grated parmesan cheese and fresh parsley.

CREAMY TOMATO CAULIFLOWER PASTA

Steps:

• Cut the cauli into small florets. Chop the garlic and chilli.
• Add olive oil to medium sized (cold) pot and add garlic and chilli. Turn on low heat and cook until sizzling - not brown.
• Add the cauli and turn up heat to high. Stir fry, adding stock, salt, pepper and puree. Simmer until cauli softens.
• Meanwhile boil a large pot of water with salt and add pasta. Cook until al dente.
• When cauli begins to soften, reduce heat and add cream. Do not let cream boil, just mix and stir when it starts to bubble. Heat through and then cover, turn off heat and let stand for 10 minutes.
• Serve with a sprinkle of parmesan on top and ground black pepper.

CREAMY PASTA WITH CAULIFLOWER

Steps:

• Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
• Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; saute until browned, 7 to 10 minutes. Add heavy cream; cook until reduced by half, 10 to 15 minutes.
• Meanwhile, bring the cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
• Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.