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Creamy Cauliflower Pasta Recipe: A Silky, Comforting Vegetarian Dinner

Creamy Cauliflower Pasta

Tender cauliflower is blended with garlic oil, Parmesan, olive oil, and pasta water to create a smooth, creamy sauce for al dente pasta. Lemon juice, red pepper flakes, and parsley add freshness and gentle heat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pasta and Cauliflower
  • 12 ounces Pasta, such as spaghetti, linguine, or penne
  • 1 head, about 1½–2 pounds Medium cauliflower, cut into florets
Sauce
  • 3 tablespoons, divided Extra-virgin olive oil
  • 4 cloves Garlic, thinly sliced or minced
  • ½ cup, plus more for serving Finely grated Parmesan cheese
  • ½ teaspoon, plus more for pasta water Kosher salt
  • ¼ teaspoon Freshly ground black pepper
  • ¼ teaspoon, optional Red pepper flakes
  • ½ cup, plus more as needed Reserved pasta-cooking water
  • 1 tablespoon, optional Fresh lemon juice
Garnish
  • 2 tablespoons, optional Fresh parsley, chopped

Method
 

Step-by-Step
  1. Bring a large pot of well-salted water to a boil. Cook the cauliflower florets for 8–10 minutes, until completely tender, then transfer them to a blender or food processor with a slotted spoon.
  2. Cook the pasta in the same water according to the package directions until al dente. Before draining, reserve at least 1 cup of the cooking water.
  3. While the pasta cooks, warm 2 tablespoons of olive oil in a skillet over medium-low heat. Add the garlic and optional red pepper flakes, cooking for 1–2 minutes until fragrant without heavily browning the garlic.
  4. Add the garlic oil, Parmesan, salt, pepper, optional lemon juice, and ½ cup pasta water to the cooked cauliflower. Blend until smooth and creamy, adding pasta water 1–2 tablespoons at a time if the sauce is too thick.
  5. Return the drained pasta to the pot or skillet and toss with the cauliflower sauce and remaining 1 tablespoon olive oil. Warm gently for 1–2 minutes, adding more pasta water as needed to create a glossy sauce.
  6. Serve immediately with extra Parmesan, black pepper, optional red pepper flakes, and chopped parsley.

Notes

The cauliflower must be completely tender for a smooth sauce. Reserve more pasta water than you think you need because it loosens the purée and helps it cling to the noodles. For a richer variation, replace ¼ cup of pasta water with heavy cream or add 2 tablespoons of cream cheese.