Pasta with Cauliflower Recipe

Pasta with Cauliflower Recipe

Pasta with Cauliflower is a perfect example of an American-Italian cream sauce pasta. The savory, cheesy sauce covers the noodles and cauliflower perfectly. The best noodles to use are the kinds that will absorb, store, or scoop the sauce. Featured in the picture is Campanelle, but Cavatelli or shells work great too. This savory cheesy pasta is sure to delight, even the pickiest eaters. Tasting Guidelines: Taste is savory. Weight is medium. Texture is soft. Good for people with low to severe treatment side effects. Best categorized as American-Italian.
Prep Time15 mins
Cook Time30 mins
Course: Main Course, Pasta
Cuisine: Italian
Keyword: cauliflower, pasta, pasta with cauliflower, recipes
Servings: 6 people
Author: Chef Ryan Callahan
Cost: $10

Equipment

  • Cutting board
  • Chef's knife
  • Large saute pan (high sided)
  • Spaghetti pot
  • Colander
  • cooking utensils

Ingredients

Ingredients

  • 1 lb. large shell or cavatelli noodles cooked
  • 1 cauliflower head chopped into bite size pieces
  • 8 oz. Portabella mushrooms sliced thin
  • 4 tbsp. butter margarine, or olive oil
  • 3 tbsp. all purpose flour
  • 2 c. whole milk
  • 1 c. Parmesan grated

Flavor Balancers

  • Kosher salt to taste
  • black pepper to taste
  • 1 tsp. red wine vinegar
  • 2 tbsp. sugar granulated

Aromatics

  • 2 tbsp. garlic minced

Instructions

  • Cook your pasta and set to the side. Heat a large sauté pan over medium heat. Add butter and melt. When butter is melted; add garlic and mushrooms. In a large sauce pan, steam cauliflower until fork tender. When mushrooms and garlic have lightly browned, stir in flour and cook until flour has been fully mixed.
  • Add whole milk and flavor balancers to form body of sauce. Allow to simmer 15 minutes or until sauce has thickened and all ingredients have homogenized. Stir constantly to avoid burning. Remove from heat and stir in Parmesan cheese and your drained, steamed cauliflower. Toss sauce and pasta together and enjoy.

Notes

Make sure to drain your cauliflower thoroughly, or else your sauce will turn out thin and runny. The key to making this absolutely perfect is to get the sauce into the cauliflower and into the pasta crevasses. This ensures a cheesy, savory, and most importantly consistent end product.

Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon . Have specific questions? Email us at cookingforchemo@gmail.com

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.