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.

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

Step 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.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 489Calories from Fat 26

% Daily Value *
Total Fat 14g22%

Saturated Fat 4.9g25%
Cholesterol 16mg6%
Sodium 390mg17%
Total Carbohydrate 69g23%

Dietary Fiber 4g16%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Cauliflower Rotini