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James Carrier Photo by: James Carrier

Cauliflower Rotini

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.

Sunset JANUARY 2003

  • Yield: Makes 4 servings

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 489
  • Calories from fat: 26%
  • Protein: 21g
  • Fat: 14g
  • Saturated fat: 4.9g
  • Carbohydrate: 69g
  • Fiber: 4g
  • Sodium: 390mg
  • Cholesterol: 16mg
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Cauliflower Rotini recipe

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