Cavatappi with Cauliflower Sauce
13
Points®
Total time: 49 min • Prep: 10 min • Cook: 39 min • Serves: 2 • Difficulty: Easy
Old-world Italian comes to mind when considering this satisfying dish, where cauliflower is cooked until it is soft enough to mash and served over curly pasta.
Ingredients
Olive oil
1 tsp, extra-virgin
Garlic
2 clove(s), finely chopped
Red pepper flakes
¼ tsp, to 1/8, or to taste
Frozen cauliflower
10 oz, 1 package, thawed
Tomato paste
1 Tbsp
Reduced sodium chicken broth
⅔ cup(s)
Uncooked pasta
8 oz, 2 cups of trumpetti or medium shells
Fresh parsley
2 Tbsp, fresh, chopped
Instructions
1
Heat the oil, garlic, and crushed red pepper in a large nonstick skillet over medium heat. Cook until the oil sizzles and the garlic just begins to turn golden, about 1 minute. Place the cauliflower and tomato paste on opposite sides of the skillet and cook, stirring separately, until tomato paste turns orange-gold, about 1 minute. Add the broth, stirring to blend; bring to a boil. Reduce the heat and simmer, covered, until the cauliflower is very tender, 20–23 minutes.
2
Meanwhile, cook the trumpetti according to package directions, omitting the salt; drain. Add the pasta to the cauliflower sauce and toss until mixed. Serve, sprinkled with the parsley. Yields 1 1/2 cups per serving.
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