Ingredients
Scale
- 7 oz (200 grams) short pasta shapes (fusilli, penne, rigatoni)
- 1 lb (450 grams) cauliflower, cut into small florets
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced or pressed
- ¼ – ½ teaspoon chili flakes (optional)
- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
- Salt and pepper, to taste
- ⅓ cup pecorino cheese, grated
- Lemon juice, to taste
Instructions
- Boil salted water, add cauliflower and cook until tender (3-5 minutes).
- Transfer cauliflower to a bowl, add pasta to boiling water, and cook until al dente.
- Sauté garlic in olive oil, add chili flakes, and the reserved pasta water with cauliflower.
- Season and stew for 3 minutes, breaking up cauliflower slightly.
- Combine pasta with the mixture, add pecorino cheese and lemon juice, and toss well.
- Serve immediately, garnished with pepper and olive oil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Select pasta shapes that hold sauce well for optimal flavor.
Adjust chili flakes for varying spice levels.
Avoid rushing the cauliflower cooking step for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Calories: 340
- Sugar: 2g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg