This creamy cauliflower pasta is the ultimate comfort foodrich, velvety and flavorful.
Hearty, fiber-rich whole-wheat rotini teams up with cauliflower that gets beautifully browned in a hot, buttery skillet.
Keep reading for our expert tips, including how to save on prep time.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Pricilla Montiel, Food Stylist: Chelsea Zimmer
Cook 8 ounces rotini according to package directions for al dente.
Reserve 12 cup cooking water; drain the pasta.
Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat.
Photographer: Morgan Hunt Glaze, Prop Stylist: Pricilla Montiel, Food Stylist: Chelsea Zimmer
Add cauliflower florets and 34 teaspoon salt in an even layer.
Cook, undisturbed, until browned on the bottom, 5 to 7 minutes.
Stir; cook, stirring occasionally, until golden brown all over, 5 to 8 minutes.
Photographer: Morgan Hunt Glaze, Prop Stylist: Pricilla Montiel, Food Stylist: Chelsea Zimmer
Add 14 cup garlic; cook, stirring occasionally, until fragrant, about 1 minute.
Cook, stirring constantly, until the sauce becomes creamy and coats the pasta, 1 to 2 minutes.
Divide among 4 bowls.
Photographer: Morgan Hunt Glaze, Prop Stylist: Pricilla Montiel, Food Stylist: Chelsea Zimmer
Top with the remaining 14 cup Parmesan.
Garnish with additional thyme leaves and pepper, if desired.
We recommend using rotini, but feel free to choose any pasta shape you prefer.
Photographer: Morgan Hunt Glaze, Prop Stylist: Pricilla Montiel, Food Stylist: Chelsea Zimmer
Opt for shapes that hold sauce well, such as shells, campanelle or penne.
Pairing this creamy pasta with fresh rolls or bread to capture leftover sauce is a must.
Store leftovers in an airtight container for a maximum of 3 days in the refrigerator.
Reheat in the microwave or on the stovetop, adding water to loosen the cheese sauce.
