Cauliflower Pasta

Serves 4

The first time I made this, I was so taken with the sauce during sampling that I skipped the pasta and ate it right from the pan. I now whip up a Mediterranean version -- just the sauce and crumbled feta in place of Parmesan. Pasta or low-carb, you'll love the deep tomato flavour. Here's the original version. Try variations as you please. Manga, manga!

  • 1/4 cup oil
  • 2 tbsp butter
  • 1 medium cauliflower, in florets
  • 2 medium cloves garlic, crushed
  • 1 bay leaf
  • 2 tsp basil
  • 2 cups tomatoes, pureed
  • 2 cups Parmesan cheese
  • Pasta of choice (linguini, spaghetti, angel hair, etc)
  1. Heat oil in a large Dutch oven. Add garlic, bay leaf and basil. Saute one minute.
  2. Add cauliflower. Saute a few minutes.
  3. Add pureed tomatoes and lower heat. Simmer 15 - 20 minutes or until cauliflower is tender.
  4. Meanwhile, if using, prepare pasta according to package directions.
  5. Serve on pasta of choice and sprinkle with cheese.
  • Use crumbled feta instead of Parmesan -- or a combination of both.
  • Omit the pasta and eat the cauliflower as a side dish.
  • Serve on potatoes or rice.
  • Instead of simmering on the stove, bake in the oven topped with the cheese to make a variation on cauliflower parmigiana.

© Charmian Christie