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Pasta with Creamy Cauliflower and Cheese Sauce

Pasta with Creamy Cauliflower and Cheese Sauce

By Diane UngerOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes

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.

Ingredients
  • 4

    medium garlic cloves, smashed and peeled

  • 4

    thyme sprigs OR 2 rosemary springs AND 2 teaspoons minced fresh thyme

  • 2

    pound cauliflower head, trimmed, cored and cut into ½- to 1-inch florets

  • Kosher salt and ground black pepper

  • 1

    pound campanelle OR cavatappi OR fusilli

  • 2

    tablespoons extra-virgin olive oil

  • 4

    ounces provolone OR fontina cheese, shredded (1 cup) OR 4 ounces taleggio cheese, trimmed of rind and cut into rough ½-inch pieces

  • Chopped fresh chives, to serve

Step 1

In 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.

Step 2

Bring the water remaining in the pot to a boil over medium-high. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain and return the pasta to the pot; set aside.

Step 3

To the blender, add the oil and ½ teaspoon salt. Blend on high until smooth, about 1 minute. Transfer the puree to the pasta and add the cheese, the reserved cauliflower florets, the minced thyme and ½ teaspoon pepper. Cook over low, stirring often and adding reserved cooking water as needed, until the sauce coats the pasta, 2 to 3 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with chives.

Step 4

Optional garnish: Finely grated pecorino Romano or Parmesan cheese OR red pepper flakes OR a combination

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