Pasta with Cauliflower is a warm, comforting dish that’s perfect for fall. It’s an easy and traditional Italian recipe from the Neapolitan region.
What makes this dish special is how the pasta is cooked. Instead of boiling it separately, the pasta is cooked directly in a pot with the cauliflower, similar to how you would cook risotto.
The cauliflower is first softened in oil and garlic with a little liquid. As it cooks, it breaks down into a creamy, flavorful sauce.
This method blends all the flavors together beautifully, creating a delicious and nutritious meal that’s quick to prepare. It’s a great choice for both families and anyone looking for a light, vegetarian dish.
To get the best result, use medium-sized short pasta like chiocciole, tubetti, or mezze penne. In Naples, it’s common to use pasta mista, which is a mix of different short pasta shapes.
I used medium-sized ridged shells for this recipe because they hold the sauce well and stay perfectly al dente.
Give this Pasta with Cauliflower recipe a try soon! Even those who aren’t big fans of cauliflower, especially kids, will love it.
Ingredients
- Prep Time: 15 Min
- Cook Time: 20 Min
- Servings: 4
- 300 g (10 oz) of short medium size pasta (I chose medium size shells)
- 800 g (1 ¾ pound) of cauliflower
- 2 cloves of garlic
- 1 teaspoon of oregano
- 3 tablespoons of extra virgin olive oil
- 150 g (1 ½ cup) of grated Parmigiano Reggiano
- salt to taste
- pepper to taste
- 400 ml (1 ¾ cup) of hot water
Instructions
Step 1) - Start by cleaning the cauliflower. Remove the large outer leaves and any parts that don’t look good. Then cut the cauliflower into smaller pieces, separating the florets from the stem. Keep the florets with just a bit of stem attached. Rinse everything well to get rid of any dirt or impurities.
Tip: Don’t throw away the inner stem or the smaller, tender leaves. You can save them to use in a soup or vegetable broth later.
In a large pan, heat some extra virgin olive oil over medium heat. Add the garlic cloves, which should be peeled and gently crushed, and let them cook for about two minutes until they becomes fragrant.
Step 2) - Now, add the cauliflower florets to the pan. Season them with salt, pepper, and a pinch of oregano. Pour in about 200 ml of very hot water, then cover the pan and let the cauliflower cook on low heat for around 20 minutes, allowing it to soften and absorb all the flavors.
Step 3) - Stir the cauliflower from time to time. As it cooks, gently mash it with a fork to help it turn into a creamy sauce. This step will give your dish that smooth, velvety texture.
After the cauliflower has cooked for about 20 minutes, pour in another 200 ml of hot water.
Step 4) - Now add the pasta directly into the pan. Let everything simmer, uncovered, for 8-10 minutes until the pasta is al dente and the sauce is creamy. Be sure to stir occasionally and add more hot water if needed, but do so gradually.
Note: The pasta should be creamy, not soupy, so add the water slowly to get the right consistency.
Step 5) - Once the pasta is cooked and the sauce is creamy, turn off the heat. Add some grated Parmigiano Reggiano cheese and a drizzle of EVO oil for extra flavor. You can sprinkle a little more oregano on top. Serve the pasta with cauliflower hot and enjoy it Neapolitan style!
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- Cauliflower Salad
- Creamy Cauliflower Soup
- Orecchiette with Broccoli Rabe
- Cream of Cauliflower with Salt Cod
- Sausage and Broccoli Pasta
- Neapolitan Pasta and Potatoes Recipe (Pasta e Patate)
Storage
It’s best to enjoy the pasta and cauliflower as soon as it’s ready, while it’s still hot and creamy. The texture and flavors are at their peak right after cooking.
If you have any leftovers, you can store them in the refrigerator for 1-2 days. Be sure to keep the pasta tightly sealed in an airtight container to maintain its freshness.
Keep in mind that when you reheat the dish, it may not be as creamy as when it was first made. The sauce tends to thicken as it cools, and the pasta will likely soften, losing its perfect al dente texture.
To help restore some creaminess when reheating, you can add a splash of water or a little extra olive oil, but it won’t be exactly the same as when freshly prepared.
Tips
Baked Pasta with Cauliflowers
If you want to make pasta and cauliflower ahead of time, or if you have leftovers, a great idea is to bake it au gratin in the oven. To do this, follow the same recipe steps as before, but at the end, place the pasta in an oiled baking dish.
Sprinkle the top with Parmigiano cheese and breadcrumbs. Bake at 200°C (400°F) for about 15 minutes, until a golden, crispy crust forms. This makes the pasta even more delicious with a crunchy finish.
Making it Creamier
For a creamier texture, you can blend the cooked cauliflower with an immersion blender to create a smooth sauce. In this case, it’s best to cook the pasta separately in salted water, then mix it into the cauliflower cream. Use only 200 ml of water. Stir in some cheese to make it extra creamy and flavorful.
Choosing the Right Pasta
As mentioned earlier, medium-sized short pasta is ideal for this recipe. Larger pasta shapes take longer to cook with the "pasta risottata" method, and smaller pasta shapes are better for soups or broths. For a perfect balance, use pasta like chiocciole, tubetti, or mezze penne. Medium-sized conchiglie (shells) also work well.
Other good choices include caserecce or fusilli. In Naples, a traditional option is "mixed pasta" (pasta mista), which combines different small and medium pasta shapes. This practice started as a way to avoid wasting leftover pasta pieces and has since become a beloved tradition.
Variations
Red Version with Tomato
There are two main versions of this dish. The one described here is the white version, but there’s also a red version that includes a small amount of tomato or sun-dried tomatoes cut into small pieces. This adds a tangy flavor and a bit of color to the dish.
Adding Anchovies or Extras
To enhance the flavor, you can add anchovy fillets to the oil and garlic in the beginning. Cook the anchovies until they completely dissolve, then continue with the recipe. For even more flavor and color, you can also toss in black olives or capers.
Cheese and Herbs
For a stronger flavor, you can replace Parmigiano Reggiano with Pecorino Romano cheese. To change up the seasoning, feel free to swap the oregano for herbs like marjoram, thyme, mint, or basil—whatever you prefer.
Add Some Heat
If you enjoy spicy dishes, try adding some finely chopped chili pepper to the recipe. It gives the dish a nice kick.
Different Vegetables
You can use either white cauliflower or green romanesco broccoli in this recipe. Both work well and offer slightly different flavors and textures.
Recipe Card
Creamy Pasta with Cauliflower – Neapolitan Style
Ingredients
- 300 g pasta 10 oz of short medium size pasta (I chose medium size shells)
- 800 g cauliflower 1 ¾ pound
- 2 cloves garlic
- 1 teaspoon oregano
- 3 tablespoons olive oil extra virgin
- 150 g Parmigiano Reggiano 1 ½ cup, grated
- salt to taste
- pepper to taste
- 400 ml water 1 ¾ cup, hot
Instructions
- Start by cleaning the cauliflower. Remove the large outer leaves and any parts that don’t look good. Then cut the cauliflower into smaller pieces, separating the florets from the stem. Keep the florets with just a bit of stem attached. Rinse everything well to get rid of any dirt or impurities.
- In a large pan, heat some extra virgin olive oil over medium heat. Add the garlic cloves, which should be peeled and gently crushed, and let them cook for about two minutes until they becomes fragrant.
- Now, add the cauliflower florets to the pan. Season them with salt, pepper, and a pinch of oregano. Pour in about 200 ml of very hot water, then cover the pan and let the cauliflower cook on low heat for around 20 minutes, allowing it to soften and absorb all the flavors.
- Stir the cauliflower from time to time. As it cooks, gently mash it with a fork to help it turn into a creamy sauce. This step will give your dish that smooth, velvety texture.
- After the cauliflower has cooked for about 20 minutes, pour in another 200 ml of hot water.
- Now add the pasta directly into the pan. Let everything simmer, uncovered, for 8-10 minutes until the pasta is al dente and the sauce is creamy. Be sure to stir occasionally and add more hot water if needed, but do so gradually.
- Once the pasta is cooked and the sauce is creamy, turn off the heat. Add some grated Parmigiano Reggiano cheese and a drizzle of EVO oil for extra flavor. You can sprinkle a little more oregano on top. Serve the pasta with cauliflower hot and enjoy it Neapolitan style!
Gabrielle says
I could have mashed it a bit more, but it was absolutely delicious! So easy, will be making again!!
Patty says
I've made the pasta and cauliflower a lot of times but this is my new recipe!