Ingredients needed
Cauliflower. I used fresh cauliflower but frozen will work too. Olive oil. Chicken broth/chicken stock. Vegetable stock can be used too. Bacon. Fresh garlic cloves. Milk/cream. Sage. I used both dried and fresh sage. Other herbs like thyme, chives, parsley and oregano will also be delicious. Salt and black pepper. Rigatoni pasta. This recipe will work with any pasta shape of your choice. Parmesan cheese.
How to make creamy cauliflower pasta
Slice the cauliflower florets off of the heads and chop the stalks. Place in a large roasting tray then drizzle with a tablespoon of olive oil and season with salt. Roast in a hot oven for 20-30 minutes until soft and caramelized. Transfer the cooked cauliflower to a blender or food processor and blend with the broth/stock and milk or cream until smooth. To make the sauce, cook the bacon in a large skillet or deep pan until crisp and golden. If the bacon has rendered a lot of fat, pour most of it off, leaving only a tablespoon or two. Add the garlic and dried sage and cook for another minute then pour in the cauliflower mixture. Thin out the sauce with a splash of milk or broth if needed. Simmer for 5 minutes then add the Parmesan and season with salt and pepper. Add the cooked pasta to the sauce along with a splash of the pasta cooking water then serve the pasta with fried sage leaves (optional).
Can I make this ahead?
The creamy cauliflower pasta sauce can be made up to 3 days ahead and kept in the fridge in an airtight container. Simply cook the bacon and garlic then add the pre-made sauce. It can also be frozen in freezer bags or containers for up to 3 months. Any leftovers can be kept in the refrigerator for up to 3 days and reheated with a splash of water or stock in the microwave oven.
Cauliflower pasta recipes
