ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cauliflower Rotini

James Carrier
Yield Makes 4 servings
Paul Genaux learned how to make this simple pasta dish in a cooking class he took in Naples, Italy. Using imported Parmigiano-Reggiano cheese makes a big difference in the flavor of the dish.

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 head cauliflower (1 3/4 lb.), rinsed, trimmed from core, and separated into 1-inch pieces
  • 12 ounces dried rotini pasta or another shape about 1 inch long
  • 1 cup grated parmesan cheese (see notes)
  • Salt and pepper

Nutrition Information

  • calories 489
  • caloriesfromfat 26 %
  • protein 21 g
  • fat 14 g
  • satfat 4.9 g
  • carbohydrate 69 g
  • fiber 4 g
  • sodium 390 mg
  • cholesterol 16 mg

How to Make It

  1. Pour oil into a 12-inch frying pan with 2-inch-high sides over medium heat. When hot, add garlic and stir until fragrant but not brown, about 1 minute. Add cauliflower and stir to coat, about 1 minute.

  2. Stir in pasta and 3 1/2 cups water. Bring to a simmer over high heat, then cover, reduce heat, and cook, stirring often, until pasta is just tender to bite and liquid has reduced to a creamy sauce, 15 to 20 minutes; if mixture begins to stick before pasta is done, add more water 1/2 cup at a time. Stir in cheese and add salt and pepper to taste.