Best 7 Pasta With Cauliflower In A Spicy Pink Sauce Recipes

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Pasta with cauliflower in a spicy pink sauce is a delicious and flavorful dish that is sure to impress your friends and family. This decadent pasta dish combines the creamy texture of cauliflower with the bold flavors of a spicy pink sauce, creating a truly unique and unforgettable culinary experience. Whether you're a seasoned chef or a beginner in the kitchen, this article will provide you with all the information you need to create this amazing dish. With a few simple ingredients and easy-to-follow instructions, you'll be able to whip up this delectable pasta dish in no time. Get ready to tantalize your taste buds with this creamy, spicy, and flavorful pasta dish that is sure to become a new favorite in your recipe collection.

Let's cook with our recipes!

SPAGHETTI SAUCE WITH CAULIFLOWER



Spaghetti Sauce with Cauliflower image

Serve this sauce over your favorite pasta. This recipe goes back to the Great Depression. My large Italian family gathered in the kitchen and tried many ways to prepare Sunday dinner on a tight budget. My friends and family couldn't believe that there is no ground beef in this sauce. I bring it into work the next day and share. Co-workers love it.

Provided by impellizzeri kitchen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h20m

Yield 8

Number Of Ingredients 7

¼ cup olive oil
6 large cloves garlic, chopped
1 sweet onion (such as Vidalia®), chopped
3 cups chopped cauliflower
1 teaspoon dried basil
½ teaspoon black pepper
3 (28 ounce) cans crushed tomatoes

Steps:

  • Heat the olive oil over medium heat in a large saucepan or soup pot, and cook the garlic, onion, and cauliflower, stirring occasionally, until the cauliflower is browned and tender, about 30 minutes. Pour in the basil, black pepper, and crushed tomatoes, and simmer until the sauce is thickened and the flavors have blended, about 30 more minutes.

Nutrition Facts : Calories 177 calories, Carbohydrate 26.6 g, Fat 7.7 g, Fiber 7 g, Protein 6 g, SaturatedFat 1.1 g, Sodium 401 mg, Sugar 1.7 g

PASTA WITH CAULIFLOWER



Pasta With Cauliflower image

This dish is derived from a Marcella Hazan recipe. It's dead simple, and the cauliflower can be precooked a day ahead or so. Or, the whole thing can be made at once: cook the cauliflower in water, scoop it out and then, later, cook the pasta in the same water. It's already boiling, and you want the taste of the cauliflower anyway, so why not? The cauliflower gets cooked more, in a skillet with toasted garlic, so don't boil it to death, although you do want it to be tender. And in the original Minimalist recipe, from 2000, bread crumbs were added to the skillet along with the cauliflower, but since some pasta water is usually added to the skillet to keep the mixture saucy, the bread crumbs become soggy. Better, then, to stir the bread crumbs in at the very end. They should be very coarse and ideally homemade, and if they're toasted in olive oil in a separate skillet before you toss them in, so much the better.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 40m

Yield 3 or 4 servings

Number Of Ingredients 6

1 head cauliflower, about 1 pound
Salt and black pepper
1 tablespoon minced garlic
1/4 cup olive oil
1 pound penne, fusilli or other cut pasta
1 cup coarse bread crumbs

Steps:

  • Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Add about a tablespoon of salt to the water and boil cauliflower until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
  • Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot and same water as was used for the cauliflower.
  • When the garlic is ready, add the cauliflower to skillet and turn heat to medium. Cook, stirring occasionally. When pasta is just about done - it should be 2 or 3 minutes short of the way you like it - drain it, reserving about a cup of cooking liquid.
  • Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 112 grams, Fat 17 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 678 milligrams, Sugar 7 grams

PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS



Pasta With Cauliflower, Spicy Tomato Sauce and Capers image

This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this one. Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don't get too soft. If you can't find perciatelli, spaghetti makes a fine substitute.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 small cauliflower or 1/2 large cauliflower, broken into florets about 1 pound
Salt to taste
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red chili flakes
1 14-ounce can chopped tomatoes with juice, pulsed a few times in a food processor or mini processor
Pinch of sugar
2 tablespoons capers, rinsed and chopped
3/4 pound perciatelli (bucatini)
1/4 cup chopped fresh parsley
2 ounces pecorino, grated (1/2 cup), or 1 ounce each pecorino and Parmesan

Steps:

  • Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
  • Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
  • Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 659 milligrams, Sugar 6 grams

PASTA PRIMAVERA WITH CAULIFLOWER SAUCE



Pasta Primavera with Cauliflower Sauce image

If you're not using a high-protein pasta, you can double the protein per serving by adding 8 ounces cooked and sliced chicken breast. Double the sauce in Step 1 to keep the dish creamy.

Provided by EatAndRun

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 40m

Yield 4

Number Of Ingredients 14

1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
3 cups cauliflower florets
¾ cup vegetable broth
½ cup finely shredded Parmesan cheese, plus more for garnish
⅓ cup water
⅛ teaspoon black pepper
6 ounces multigrain spaghetti, uncooked
4 cups broccoli florets, cut into 1-inch pieces
1 red bell pepper, cut into bite-size strips
2 tablespoons sliced fresh basil
1 teaspoon lemon zest
1 tablespoon lemon juice

Steps:

  • Heat oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly. Transfer to a food processor. Add cheese, water, and black pepper. Cover and pulse until smooth.
  • Meanwhile, cook pasta according to package directions, adding broccoli and bell pepper the last 5 minutes. Drain, reserving 1/2 cup cooking water.
  • Return pasta mixture to pot and stir in cauliflower sauce. Heat through, stirring in reserved cooking water (if needed) to reach desired consistency. Garnish with basil, zest (if using), lemon juice, and additional cheese.

Nutrition Facts : Calories 295 calories, Carbohydrate 47.7 g, Cholesterol 7.2 mg, Fat 7.3 g, Fiber 10.8 g, Protein 14.9 g, SaturatedFat 2.4 g, Sodium 313.9 mg, Sugar 7.6 g

BAKED RIGATONI WITH CAULIFLOWER IN A SPICY PINK SAUCE



Baked Rigatoni With Cauliflower in a Spicy Pink Sauce image

Make and share this Baked Rigatoni With Cauliflower in a Spicy Pink Sauce recipe from Food.com.

Provided by KathyP53

Categories     European

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
2 (28 ounce) cans whole tomatoes
1 lb yellow onion, halved and thinly sliced (about 3 medium)
1 1/4 teaspoons kosher salt
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup chopped fresh flat leaf parsley
1/2 teaspoon crushed red pepper flakes
1 lb rigatoni pasta
4 cups cauliflower florets
10 ounces shredded Fontina cheese (about 2 1/2 cups)
2 ounces freshly grated parmigiano-reggiano cheese (about 3/4 cup)

Steps:

  • Position rack in center of oven and preheat to 450 degrees.
  • Bring well-salted water to boil in a large pot with a pasta insert. Grease a 9x13" baking dish with 1 tablespoons olive oil.
  • Pour off 1 cup of juice from 1 of the cans of tomatoes and discard it. In a blender or a food porcessor, puree both cans of tomatoes with their remaining juice and set aside.
  • Heat remainin 2 tablespoons olive oil in a 6-8 quart Dutch oven over medium-high heat. When oil is shimmering, about 1 minute, add onions and 1/4 teaspoons of salt and cook, stirring occasionally, unti nicely browned, 5-10 minutes. Push the onion to the side of the Dutch oven and add the garlic. Cook until it just starts to sizzle and becomes fragrant, about 10 seconds.
  • Add pureed tomates and cream, plus remaining 1 teaspoons salt. Bring to boil over medium-hihgh heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that sauce thickens a bit. Add parsley and red pepper flakes and cook until flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from heat.
  • Meanwhile, when salted water comes to boil, cook rigatoni until al dente, about 10 minutes. Drain pasta, reserving pasta water in pot. Add pasta to sauce. Return water to a boil and add cauliflower to pot. Cook cauliflower until barely tender, about 2 minutes. Drain and add to sauce.
  • Add 1 1/2 cups of Fontina cheese to pasta mixture and toss well. Transfer to prepared baking dish and spread evenly. Top pasta with remaining 1 cup of Fontina cheese and then the Parmigiano-Reggiano.
  • Bake, uncovered, until cheese is golden brown, about 15 minutes. Let pasta rest for 10 minutes before serving.

Nutrition Facts : Calories 745.7, Fat 35.5, SaturatedFat 17.3, Cholesterol 152.7, Sodium 964.7, Carbohydrate 78.7, Fiber 8.8, Sugar 14.6, Protein 31.5

BAKED RIGATONI WITH ROASTED CAULIFLOWER IN A SPICY PINK SAUCE RECIPE - (4.5/5)



Baked Rigatoni with Roasted Cauliflower in a Spicy Pink Sauce Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 13

3 Tbs. olive oil
2 (28-oz.) cans whole tomatoes
1 large yellow onion, halved and thinly sliced
1-1/4 tsp. kosher salt
2 cloves garlic, minced (I used 4 cloves and thought it was perfect)
1/2 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. crushed red pepper flakes
1 lb. rigatoni
1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups)
olive oil
10 oz. shredded Fontina (about 2-1/2 cups) (I used 2 cups of shredded Four-Cheese blend from Trader Joe's and 1/2 cup of Fontina)
2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)

Steps:

  • Position a rack in the center of the oven and heat the oven to 420°F. Bring a pot of well-salted water to boil in a large pot . Grease a 9x13-inch baking dish with 1 Tbs. olive oil (I sprayed olive oil, which is less than 1 tablespoon). Pour off 1 cup of juice from one of the cans of tomatoes and discard it. In a blender or food processor, purée both cans of tomatoes with their remaining juice and set aside. Heat the remaining 2 Tbs. olive oil in a 6- to 8-qt. Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. of the salt and cook, stirring occasionally, until nicely browned, 5 to 10 minutes. Push the onions to the side of the Dutch oven with a wooden spoon and add the garlic. Add the red pepper flakes, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds. Add the puréed tomatoes and cream (be careful; it will splatter), plus the remaining 1 tsp. salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. Add the parsley , and cook until the flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from the heat. Spread the cauliflower on a baking pan and drizzle with olive oil. I like to mix it around, with my hands, to coat the cauliflower. Roast until "al dente" and just slightly golden around the edges-- 15-20 minutes. Meanwhile, when the salted water comes to a boil, cook the rigatoni until it's al dente, about 10 minutes. Drain the pasta and add the pasta to the sauce. Add the cauliflower and combine. Add half of the shredded cheeses to the pasta and cauliflower mixture and toss well. Transfer to the prepared baking dish and spread evenly. Top the pasta with the remaining cheeses and then the Parmigiano-Reggiano. Bake uncovered until the cheese is golden brown, about 15 minutes. Let the pasta rest for 10 minutes before serving. NOTE: The leftovers reheat very well.

PASTA WITH CAULIFLOWER IN A SPICY PINK SAUCE



Pasta With Cauliflower in a Spicy Pink Sauce image

Make and share this Pasta With Cauliflower in a Spicy Pink Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups chopped canned tomatoes in heavy puree
1 1/2 cups heavy cream
1/2 cup freshly grated pecorino romano cheese (1 1/2 ounces)
1/2 cup coarsely shredded fontina (1 1/2 ounces)
2 tablespoons ricotta cheese
1 -2 jalapeno pepper, seeded and chopped
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1 medium head cauliflower, coarsely chopped
1 lb pasta shells (conchiglie rigate or penne rigate)
3 tablespoons unsalted butter

Steps:

  • Preheat oven to 500° and bring 5 quarts of salted water to boil in a stockpot.
  • In a mixing bowl, combine the tomatoes, cream, cheese, peppers, and salt.
  • Drop the cauliflower and pasta into the boiling water for 4 minutes.
  • Drain, then add them to the mixing bowl; toss to combine.
  • Transfer the mixture to 6-8 individual, shallow, ceramic baking dishes (1 1/2 to 2 cups capacity).
  • Top with a portion of butter and bake for 7-10 minutes, or until bubbly and brown on top.

Nutrition Facts : Calories 614.6, Fat 33.1, SaturatedFat 20.1, Cholesterol 112, Sodium 438.9, Carbohydrate 64, Fiber 4.9, Sugar 4, Protein 16.5

Tips:

  • To save time, use pre-riced cauliflower. You can also grate the cauliflower using the large holes of a box grater.
  • If you don't have heavy cream, you can use milk or half and half instead.
  • To make the sauce spicier, add more crushed red pepper flakes or cayenne pepper.
  • Serve the pasta with a sprinkle of Parmesan cheese and chopped parsley.
  • This dish is also delicious with other vegetables, such as broccoli, zucchini, or mushrooms.

Conclusion:

This pasta with cauliflower in a spicy pink sauce is a quick and easy weeknight meal that's also healthy and delicious. The cauliflower adds a boost of nutrients and fiber, while the spicy pink sauce is flavorful and satisfying. Serve this pasta with a side salad or soup for a complete meal.

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