Pasta with cauliflower cream, tasty and flavorful. Among all winter vegetables you can’t go wrong with cabbages, savoy, fennel and cauliflowers! Many vegetables and many recipes to prepare them. Just like the recipe I want to tell you about today: Pasta with cauliflower in a creamy and delicious version. I cooked the cauliflower florets in water and then sautéed them in a pan with garlic, anchovy fillets, oil and a pinch of hot chili. Finally I turned them into a delicious cauliflower cream with which I dressed the spaghetti, but any other pasta shape works well too. For a crunchy note I added simple toasted breadcrumbs in a pan. The result was fantastic! A first course to lick your lips and one that will even please those who are not big fans of this vegetable. So, have I convinced you to try this dish? Let’s run to the kitchen and prepare together an irresistible Pasta with cauliflower
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 233.15 (Kcal)
- Carbohydrates 37.35 (g) of which sugars 2.27 (g)
- Proteins 8.01 (g)
- Fat 6.02 (g) of which saturated 1.00 (g)of which unsaturated 0.71 (g)
- Fibers 3.46 (g)
- Sodium 415.34 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spaghetti with cauliflower
- 11 oz spaghetti (or another pasta shape)
- 1.5 lbs cauliflower
- 3 tbsp extra virgin olive oil
- 3 fillets anchovy fillets in oil
- 1 hot chili pepper
- 1 clove garlic
- to taste salt
- 1/3 cup breadcrumbs
- to taste extra virgin olive oil
What you need
- Immersion blender
How to prepare Pasta with cauliflower cream
Clean the cauliflower by removing the outer leaves and the core. Break it into small florets and rinse under running water. Immerse the cauliflower in plenty of salted boiling water and cook for 12-14 minutes. While the cauliflower is cooking, prepare the sauce. Pour into a large skillet 3-4 tbsp of extra virgin olive oil, one garlic clove cut into small pieces, the anchovy fillets and a chopped hot chili pepper.
Spoon the cooked cauliflower out with a slotted spoon and add it to the skillet with the sauce. Do not throw away the cooking water in the pot — you will need it to cook the pasta. Let the cauliflower absorb the flavors in the skillet for 2-3 minutes over medium heat, turning it with a wooden spoon. Meanwhile, cook the spaghetti, or another pasta shape, in the water returned to a boil.
In another smaller pan pour 2-3 tbsp of extra virgin olive oil and the breadcrumbs. Let them brown over medium heat, stirring with a wooden spoon. Transfer the cauliflower with all its seasoning into the cup of an immersion blender and reduce it to a cream.
Drain the pasta al dente, reserving one cup of the cooking water. Pour the pasta and the cauliflower cream into the skillet. Add a few tablespoons of the pasta cooking water and mix over medium heat for 1-2 minutes. Serve the Pasta and cauliflower adding 2-3 tbsp of the toasted breadcrumbs to each plate.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can prepare the cauliflower cream in advance and keep it in a container in the refrigerator for 1-2 days
Don’t miss the recipe for Cauliflower meatballs
