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Purple Cauliflower Pasta

Purple Cauliflower Pasta

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
schnitzell

schnitzell

I was drawn to a purple cauliflower at the market and brought it home. Was too afraid to ruin its beautiful colour by boiling it to death, so I made a quick cauliflower pasta flavored with sliced garlic, walnuts, and rosemary.

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Nutrition

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  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.
  2. Heat a small skillet over medium-low heat. Place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.
  3. Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.
  4. Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
  5. Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.
  6. Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.
  7. Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.
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Reviews

Briana
0

Briana

10/10/2014

I thought this was great!! I used whole wheat pasta, and finely chopped the garlic, but otherwise made the recipe as directed. Will make again for sure! Thanks for a great recipe

Deba35
0

Deba35

10/25/2013

I give this a five star even though I modified it a bit to suit my tastes and ingredients (I added a few sliced cherry tomatoes and used leftover steamed purple cauliflower). I would make it again and will try white cauliflower at some point. The flavor of the rosemary, walnuts and the scant bit of red pepper flakes was just right so as not to overpower the dish. I think it would be wonderful if I had used the purple cauliflower fresh as this recipe calls for.

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