Cauliflower Sauce With Whole-Wheat Penne

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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1 pound whole-wheat penne rigate


1/4 cup extra-virgin olive oil

3 cloves garlic, cracked from skin and sliced

1 red onion, finely chopped

1 head cauliflower, stem removed and chopped

1 cup chicken stock

4 sprigs fresh rosemary, leaves stripped and finely chopped

3/4 cup grated Romano, 3 generous handfuls

Salt and black pepper


  1. Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.
  2. While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.
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