Purple Cauliflower Pasta

Purple Cauliflower Pasta
  • 2 cups uncooked rotini pasta
  • 1/4 cup walnuts
  • 2 tablespoons olive oil
  • 1 clove garlic, sliced
  • 1/2 head purple cauliflower, cut into small florets
  • 1/2 teaspoon kosher salt
  • 1 tablespoon balsamic vinegar
  • 1 pinch red pepper flakes
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon kosher salt
  • 2 pinches grated Parmesan cheese, or to taste


  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.
  2. Heat a small skillet over medium-low heat. Place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.
  3. Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.
  4. Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.
  5. Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.
  6. Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.
  7. Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.

04/27/2018
Purple Cauliflower Pasta, recipe PT15M PT1H 5 455 calories

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