Penne With Cauliflower

READY IN: 1hr 5mins
Recipe by Karen From Colorado

Add Italian sausage and serve with a salad of spring greens and garlic bread as a main course or as a fresh side dish to any other main course. Either way, it is a delicious, fresh summery dish. Note: Please do not use canned tomatoes in this dish and do not over cook the cauliflower. The canned tomatoes turns the cauliflower into a very unappetizing pink color.

Top Review by FLUFFSTER

Karen this is just plain delicious! My hubby doesn't eat veggies, but I am very happy making this for myself! The flavors go so well together, and even the leftovers are delicious. I have lost 40 lbs. and while I usually pass on the pasta, this was just too good to pass up. Thank you so much for making simple ingredients go so well together. This is definatley a keeper!

Ingredients Nutrition


  1. Heat olive oil over medium heat in a medium or large saute pan.
  2. Add garlic and cook gently until softened and a light golden brown.
  3. Add tomatoes and cook, stirring, until tomatoes begin to break down.
  4. Add cauliflower and stir well.
  5. Add 1/2 cup very hot water; bring to boil and lower heat to medium and simmer for 30 minutes or until cauliflower is crisp-tender. (be careful not to over cook).
  6. While vegetables simmer, bring 6 quarts of salted water to a rapid boil.
  7. Add penne to the salted water and cook until al dente.
  8. Drain pasta and add to the pan of cauliflower and tomatoes.
  9. Stir in parsley and pepper to taste; toss over high heat for 1 minute.
  10. Serve topped with grated cheese.

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