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Pasta with Creamy Cauliflower and Cheese Sauce
In this one-pot-plus-blender recipe, mild cauliflower pairs with pasta and rich Italian cheese. The cauliflower, cut into florets and simmered in the water that’s later used to cook the pasta, plays a dual role. Some is tossed with the noodles, bringing a contrasting texture to the mix. We also blend cauliflower with some of its cooking water and oil to create a velvety sauce base without adding dairy or starch. The result is a delicious, easy—and light—take on macaroni and cheese. A short, twisty pasta that the sauce easily grips is best; we like campanelle, cavatappi and fusilli.
4 to 6
Servings
40 minutes
Ingredients
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4
medium garlic cloves, smashed and peeled
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4
thyme sprigs OR 2 rosemary springs AND 2 teaspoons minced fresh thyme
Directions
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01In a large pot over medium-high, combine 3 quarts water, the garlic and thyme sprigs. Cover and bring to a boil. Stir in the cauliflower and 1 tablespoon salt. Re-cover, reduce to medium and simmer, stirring occasionally, until the cauliflower is fully tender, 10 to 12 minutes. Off heat, use a slotted spoon to transfer 3 cups of the cauliflower to a bowl; set aside. Transfer the remaining cauliflower, the garlic and ½ cup of the cooking liquid to a blender. Remove and discard the thyme sprigs.
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