Creamy Pasta with Cauliflower

Creamy Pasta with Cauliflower


  • 1 med head cauliflower, broken into small florets
  • ½ cup salted butter
  • 1 med onion, diced
  • 1 Tbs red pepper flakes, or to taste
  • 2 pints heavy cream
  • 1 (16 oz) pkg farfalle pasta
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup grated Parmesan cheese, or more to taste


  • Step 1
    Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
  • Step 2
    Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; saute until browned, 7 to 10 minutes. Add heavy cream; cook until reduced by half, 10 to 15 minutes.
  • Step 3
    Meanwhile, bring the cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Step 4
    Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
  • Step 5
    Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.

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