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  • Author: Chefjar
  • Total Time: 36 mins
  • Yield: 4


This Cauliflower pasta is deliciously comforting and surprisingly healthy. Toasted bread crumbs give a lovely crunchy texture against the tender cauliflower  sauce and pasta.


  • Paccheri pasta- 300 gm
  • Cauliflower- 1 kg
  • Garlic cloves ( minced)- 3
  • Peperoncino ( chopped)- 1 ( optional)
  • Red chili flakes- 1/4 tsp.
  • Olive oil- 40 ml
  • Salt - to taste
  • Parmesan cheese( grated)- 3 tbsp ( optional)
  • Panko breadcrumbs- 100 gm
  • cauliflower pasta


  1. Trim away any green leaves of cauliflower & chop off the thick bottom part of the stem. Using a sharp knife, cut the florets from the stem, then chop the stem finely. Cook the florets & the chopped stem in a large saucepan of salted water 12-15 minutes or until they're done. Remove them from the saucepan using a slotted spoon. Reserve the water. ( I cooked the pasta in the same water).
  2. cauliflower pasta
  3. In a large skillet/pan heat olive oil, saute the minced garlic over medium heat until fragrant, but not brown. Add in the cooked cauliflower, 1 cup of reserved water and cook 5-10 minutes, then mash until almost smooth. Season with salt and red chili flakes.
  4. In a small pan, toast bread crumbs with the chopped peperoncino until golden brown, stirring from time to time.
  5. cauliflower pasta
  6. Cook the pasta according to package instructions , then rinse & drain.
  7. cauliflower pasta
  8. Pour the cauliflower sauce over the drained pasta and toss well. Before serving sprinkle the bread crumbs & Parmesan cheese ( optional).
  9. Enjoy this healthy & light pasta!


A large saucepan, a large pan, a small pan, a slotted spoon.

  • Prep Time: 20 mins
  • Cook Time: 16 mins
  • Category: Pasta recipes
  • Cuisine: Italian


  • Calories: 482