Cauliflower Pasta With Ricotta Cheese

READY IN: 30mins
Recipe by LizP5885

Got this from the Rachael Ray Show. I made it for dinner right away and it was amazing! She made it with Romanesco Broccoli, but I couldn't find that, so I used Cauliflower. She also said you could use regular broccoli, but I haven't tried that yet. Rachael says this serves 4, but in our house a full pound of pasta easily serves 6-8.

Top Review by Good Cookin

We all loved this recipe! It was delicious! I don't think the one star rating is fair. If you don't like ricotta cheese, then don't make the recipe. Don't give a one star rating like it is a bad recipe. This recipe is GREAT if you like the ingredients....and my family really did. It came together quicky and easily and I have already had 2 requests to make it again.

Ingredients Nutrition


  1. Bring a large pot of water to a boil for pasta.
  2. Heat olive oil in a Dutch oven over medium heat. Add butter and melt. Add onions and garlic to pan, and season with salt, pepper and bay. Stir and cook 8-10 minutes to soften.
  3. Add wine to the pan, stir 1 minute then add stock.
  4. Arrange cauliflower over onions and add crushed red pepper, lemon zest and rosemary to the pan.
  5. Cover and cook 10 minutes, stirring occasionally. You don't want the cauliflower too mushy.
  6. Drop pasta in boiling water after vegetables have been cooking 3-4 minutes. Cook pasta to al dente.
  7. Add ladleful of starchy pasta cooking water to the vegetables.
  8. Drain pasta and toss it into the pot with sauce. Stir in ricotta cheese, thyme and grated Pecorino. Season with salt and pepper, to taste.
  9. Serve pasta in shallow bowls.

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