Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
-
4
medium garlic cloves, smashed and peeled
-
4
thyme sprigs OR 2 rosemary springs AND 2 teaspoons minced fresh thyme
Directions
-
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT