Alison Roman's Creamy Cauliflower Pasta | NYT Cooking

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with lower fat.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a vegan alternative with a similar flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

Start by cleaning the cauliflower and removing the green stems.

Slice the cauliflower into pieces no thicker than half an inch.

Use a plastic bench scraper to break up larger parts of the cauliflower.

Chop shallots thinly; they will be cooked with the cauliflower.

Prepare bread crumbs from stale bread using a food processor, or use panko bread crumbs.

Season the bread crumbs with salt and pepper, then add pecorino cheese as they cook until crispy.

In a skillet, heat olive oil and add the cauliflower and shallots, cooking until they are soft and lightly browned.

Add the rigatoni pasta to the skillet with the cauliflower and shallots.

Pour in about 1 cup of heavy cream to deglaze the pan and create a sauce.

Add black pepper and chili flakes according to taste, and mix well.

Finish the dish with lemon zest for brightness and additional salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens