Cauliflower Rotini

By Leslie Stephens
October 13, 2015
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Cauliflower Rotini

Author Notes: My ultimate one-pot meal and comfort food.Leslie Stephens

Serves: 4

  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 head cauliflower rinsed, trimmed from core, and separated into 1-inch pieces
  • 12 ounces dried rotini pasta
  • 4 cups chicken broth, plus more as needed
  • 1 cup grated Parmesan cheese, plus more for serving
  • Salt, to tase
  • Dried red chile flakes, to serve
  1. Pour oil into a 12-inch frying pan with 2-inch-high sides (or just an enormous pot if you're as messy as I am) over medium heat. When hot, add garlic and stir until fragrant but not brown, about 1 minute. Add cauliflower and stir to coat, about 1 minute.
  2. Stir in pasta and chicken broth. Bring to a simmer over high heat, then cover, reduce heat, and cook, stirring often, until pasta is just tender to bite and liquid has reduced to a creamy sauce, 15 to 20 minutes. If the mixture begins to stick before the pasta is done, add more chicken broth 1/2 cup at a time. Stir in cheese and salt and chile flakes to taste.

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