Who says pasta can’t be healthy? This Cauliflower Pasta recipe is a game-changer, marrying the beloved taste of pasta with the nutritious goodness of cauliflower. It’s a dish that’ll have your taste buds dancing and your body thanking you.
About the Recipe
Trust me, this Cauliflower Pasta is a must-try. It’s a brilliant way to sneak some veggies into your pasta cravings while still indulging in that comforting, carby goodness we all love. Plus, the combination of flavors and textures is merely divine.
Why You’ll Love This Recipe
There’s so much to love about this Cauliflower Pasta. For starters, it’s a brilliant way to sneak in some extra veggies without sacrificing flavor. The cauliflower lends a delightful texture while the tomato sauce coats every bite in rich, tangy bliss. Best of all? It’s incredibly versatile – you can easily tweak the ingredients to suit your taste preferences or what you have on hand.
Cauliflower Pasta
Cooking Tips
For the best results, make sure to cook the cauliflower until it’s just tender but still has a bit of bite. And don’t skimp on the olive oil – it’s the key to achieving that irresistible roasted flavor.
Serving and Storing Suggestions
This Cauliflower Pasta is a hearty and satisfying meal on its own, but you can also serve it with a crisp side salad or some garlic bread for an extra indulgent experience. Leftovers keep well in the fridge for up to 3 days, making it a great meal-prep option. Serves 4, with a total prep time of around 30 minutes.
Similar Recipes
- Cauliflower Fried Rice
- Cauliflower Crust Pizza
- Cauliflower Breadsticks
- Cauliflower Alfredo
Nutrient Benefits
Cauliflower is a nutritional powerhouse, packed with fiber, vitamins C and K, and cancer-fighting compounds. By incorporating it into this pasta dish, you’re adding a nice dose of nutrients to an otherwise indulgent meal. It’s a win-win.
Cauliflower Pasta
Ingredients
- 1 Cauliflower, small, cut into florets (or into small pieces)
- 200 gms Pasta (any variety should be fine, though we recommend fusilli)
- 2 tbsp Olive Oil
- 1 Onion (medium, finely chopped)
- 2 cloves Garlic (finely sliced)
- 1 Red Chillies (small, finely chopped)
- Salt as per taste
- Black Pepper Powder
- 1 1/2 to 2 tbsp Tomato Sauce (or Pasta Sauce)
- Coriander Leaves (few, chopped)
- Cheese (little, grated)
Instructions
- Heat a large pan of water over medium flame.
- When it starts to boil, add the cauliflower florets and cook until crisp and tender.
- Remove the florets and transfer to a bowl of ice cold water.
- Cook the pasta as per packet instructions and keep aside.
- Heat oil in a pan over medium flame.
- Add the onions, red chillies and garlic.
- Saute for a minute.
- Add the cauliflowers and cook for 3 to 5 minutes.
- Add the pasta, tomato sauce and mix well.
- Sprinkle a bit of salt and pepper powder.
- Garnish with coriander leaves and grated cheese.
- Serve.
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Frequently Asked Questions
Can I use frozen cauliflower?
Surely. Just make sure to thaw it completely before cooking, and pat it dry to remove any excess moisture.
What type of pasta works best?
I prefer using a short, sturdy pasta like fusilli or penne, but feel free to use your favorite variety. Just adjust the cooking time as needed.
Can I make this dish vegan?
Without a doubt. merely omit the grated cheese or use a vegan cheese alternative.
How can I add more protein?
A: You can toss in some cooked chicken, shrimp, or chickpeas for an extra protein boost.
Is this recipe kid-friendly?
Without a doubt. Kids tend to love pasta, and the cauliflower adds a fun twist without overpowering flavors. It’s a great way to introduce veggies in a tasty manner.
1 comment
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