Garlic Cauliflower Pasta
Garlic Cauliflower Pasta is a comforting, wholesome dish that is surprisingly simple and easy to make. The velvety sauce starts with slightly caramelized garlic, onions, and cauliflower florets, which are then blended with milk, sundried tomatoes, and ground peanuts. A hint of chili flakes provides a gentle heat and balances the mellow sweetness of the cauliflower. This flavor-packed sauce is tossed with whole wheat penne and peas, making it a cozy bowl with a savory nuttiness, perfect for weeknight dinners or a weekend meal!
Equipment
- Dutch oven or pan
- Pot
- food processor or blender
Ingredients
- 3 tbsp olive oil extra virgin
- 4 clove garlic minced
- 1 small red onion chopped
- 1 whole small cauliflower bite-size bits
- ½ tsp chili flakes
- 1½ tsp salt
- ¼ tsp black pepper
- 1 cup milk reduced fat
- ¼ cup sundried tomato (in olive oil)
- ¼ cup peas
- ½ lb penne pasta whole wheat
- 2 tbsp Parmesan cheese optional
Instructions
- Prepare the ingredients. Cook the penne pasta per the manufacturer's instructions, then drain and set aside. (Reserve some of the pasta water for the cauliflower sauce).
- Heat the olive oil in the Dutch oven, and add the minced garlic and onion. Sauté for 2-3 minutes on medium heat or until tender.
- Add the cauliflower and sauté until slightly caramelized. Season it with salt, freshly cracked pepper, and chili flakes. Cool the mixture for 2-3 minutes. Grind the mixture in a food processor with milk, sundried tomatoes, and crushed peanuts until smooth.
- Heat the Dutch oven, add the cauliflower sauce, peas, and the cooked penne pasta. Mix them until the sauce coats the pasta and turn off the heat.
- Serve the Garlic Cauliflower Pasta garnished with Parmesan cheese and sundried tomato.
Notes
- To thicken the cauliflower sauce, add more peanuts. To dilute the sauce, add more milk and adjust the seasoning accordingly.
- This is a quick and easy recipe that does not require any roasting. Feel free to roast the cauliflower for a few minutes before adding it to the sauce.
- Cook the pasta and set it aside while making the cauliflower sauce.
- Use the pasta water to grind the cauliflower for a silky sauce.
Nutrition
Calories: 782kcalCarbohydrates: 108gProtein: 25gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 18mgSodium: 1461mgPotassium: 1074mgFiber: 8gSugar: 18gVitamin A: 647IUVitamin C: 19mgCalcium: 280mgIron: 3mg
