top of page

Cauliflower Pasta (Bonus part 8 of pasta week)

Somehow Bella convinced me that she deserved another day of pasta. I'm a sucker for a pretty face so of course I said yes. This is another one of her favorites that originally came from her Nonna. Simple but tasty. We have modified it a bit and added broccoli to it for some extra color/flavor. Hope you like it!

1 Head cauliflower, broken up

1 lb broccoli

6 cloves garlic

1 lb farfalle (bowtie pasta)

2 Tbsp olive oil

1/4 Cup extra virgin olive oil (I use Tuscan Herb)

2 tsp salt

1 tsp black pepper

1/2 tsp red pepper

1 Tbsp Italian seasoning

1/2 Cup parmesan cheese

In a large pot of salted water, boil cauliflower for about 8 minutes and then add in broccoli. When both cauliflower and broccoli are tender (but not falling apart), remove from water but do not discard water. Add a little more salt, and water if needed, and use this to boil your pasta. While pasta is cooking, add olive oil to a large pan and heat. Add in broccoli and cauliflower and cook for about 5 minutes before adding garlic.

Season this mixture and add pasta once it is finished. Gently stir in extra virgin olive oil, 2 ladles of pasta water, and parmesan cheese. Cook this another 5 minutes and then serve!


  1. Try cutting back on the salt a bit in the water and instead add some of your favorite bouillon (or better than bouillon) for another kick of flavor

  2. Bella loves when I do a mix of mini farfalle and regular for a bit of texture difference

  3. Try serving with some fresh basil, parsley, or scallions on top

12 views0 comments


Post: Blog2_Post
bottom of page