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Cauliflower Rotini





Yields
Makes 4 servings

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.

Cauliflower Rotini




James Carrier
 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
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
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

0 servings

Serving size

Amount per serving
Calories489
% Daily Value *
Total Fat 14g18%

Saturated Fat 4.9g25%
Cholesterol 16mg6%
Sodium 390mg17%
Total Carbohydrate 69g26%

Dietary Fiber 4g15%
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.