The pasta with cauliflower and tuna is a very simple and tasty first course, perfect for an everyday lunch or dinner. Cauliflower is a vegetable that can be eaten fresh for many months of the year, thanks to its various varieties. It can also be preserved by freezing, either cooked or raw, in oil or vinegar. It is a vegetable rich in vitamins, low in calories, and has anti-aging and anti-cancer properties.
Today I used it to dress a pasta dish after steaming it in a pressure cooker. Then, sautéed in a pan with tuna and a mixture of garlic, parsley, and anchovies, it becomes the perfect seasoning for a very tasty first course. If you’re curious to find out how to prepare it, read the recipe because the pasta with cauliflower and tuna will be ready in a click!
If you are interested in other recipes with cauliflower, also check out:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Stove, Instant pot
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 311.04 (Kcal)
- Carbohydrates 36.31 (g) of which sugars 4.75 (g)
- Proteins 18.60 (g)
- Fat 11.64 (g) of which saturated 1.97 (g)of which unsaturated 1.03 (g)
- Fibers 6.09 (g)
- Sodium 552.67 (mg)
Indicative values for a portion of 336 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
- 1 cauliflower
- 1 cup cup water
- 2 cups cups pasta
- 2 tbsps tbsps extra virgin olive oil
- 2 cloves garlic
- 4 fillets anchovies in oil
- 1 package natural tuna
- chopped parsley (to taste)
- chili powder (to taste)
Tools
- Pressure Cooker electric
- Steamer Basket
- High-Sided Saucepan
- Frying Pan
- Cutting Board
- Knife
Steps
First, clean the cauliflower by removing the leaves and then divide it into florets. Rinse them well under water and drain. Place the water in the pot and then the basket with the cauliflower florets. Close the pot, move the decompression lever to sealing, and set the cooking on steam for 1 minute (2 minutes for frozen cauliflower florets). After the cooking time, activate the decompression and move the lever to venting. Once the steam has completely escaped, open the pot.
Meanwhile, cook the pasta in plenty of salted water. Then, clean the parsley, wash it well, and drain it. Transfer the leaves to a blender. Add the cleaned garlic cloves, drained anchovy fillets, and half of the oil from the total. Blend all the ingredients until you get a creamy texture.
Then transfer the creamy mixture to a hot pan with the remaining oil. Add the tuna and cauliflower florets, a ladle of pasta cooking water, and mix. Drain the pasta al dente and cook it for the remaining minutes in the pan with the seasoning, stirring.
The pasta with tuna and cauliflower is ready! Add a sprinkle of chili and serve.
Variations and tips for pasta with cauliflower and tuna
Pasta with tuna and cauliflower can be stored in the refrigerator for one or two days in a container with a lid.
FAQ Questions and Answers for pasta with cauliflower and tuna
What can I substitute for chili?
You can use pepper or, if you prefer, walnut crumbs.
