Cavatappi with cauliflower
8
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 2 • Difficulty: Easy
When choosing cauliflower, look for a snowy white head that is free from soft spots and black marks. The leaves should look fresh and bright green. The cauliflower topping can be made up to a day ahead and refrigerated in an airtight container.
Ingredients
Cauliflower
4 cup(s), chopped, bite-size florets
Shallot
2 medium, halved and sliced
Olive oil
2 tsp, divided
Table salt
¼ tsp
Black pepper
⅛ tsp
Uncooked pasta
3 oz, cavatappi variety, or medium shell pasta (about 3⁄4 cup dried)
Garlic
3 clove(s), finely chopped
Red pepper flakes
⅛ tsp, or to taste
Tomato paste
2 Tbsp
Vegetable broth
⅔ cup(s)
Grated Pecorino cheese
2 Tbsp
Fresh parsley
2 Tbsp, chopped
Instructions
1
Preheat oven to 400°F. Cover small baking sheet with parchment paper. Toss cauliflower and shallots with 1 tsp oil, salt, and black pepper. Roast until browned, about 20 minutes.
2
Meanwhile, cook pasta according to package directions; drain.
3
In large nonstick skillet over medium heat, warm remaining 1 tsp oil, garlic, and red pepper flakes. Cook until garlic just begins to turn golden, about 1 minute. On opposite sides of skillet, place cauliflower and tomato paste and cook, stirring separately, until tomato paste turns orange gold, about 1 minute. Add broth and stir to blend; bring to boil. Reduce heat and simmer, covered, until cauliflower is very tender and flavors blend, about 10 minutes.
4
To cauliflower sauce, add pasta and toss until mixed. Sprinkle with pecorino and parsley.
5
Serving size: 1 1/2 cups
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