Cauliflower Pasta With Ricotta Cheese

"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."
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Ready In:




  • Bring a large pot of water to a boil for pasta.
  • 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.
  • Add wine to the pan, stir 1 minute then add stock.
  • Arrange cauliflower over onions and add crushed red pepper, lemon zest and rosemary to the pan.
  • Cover and cook 10 minutes, stirring occasionally. You don't want the cauliflower too mushy.
  • Drop pasta in boiling water after vegetables have been cooking 3-4 minutes. Cook pasta to al dente.
  • Add ladleful of starchy pasta cooking water to the vegetables.
  • 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.
  • Serve pasta in shallow bowls.

Questions & Replies

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  1. 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.
  2. The ingredients did not jive for me. I think I just don't like ricotta cheese. Won't make again.


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