I have a new favorite use for cauliflower. I know I say that often this time of year, but cauliflower really is so versatile. I’m always mystified when people tell me they can never find a good use for cauliflower — I have dozens!
Admittedly, it’s kind of a boring vegetable on its own (although I do love it simply roasted with some olive oil, salt and pepper), but it’s also a chameleon that can fit into all kinds of cuisines. I have several standby cauliflower pasta recipes, but this new one is definitely my favorite, owing not only to its tastiness (I do love a creamy sauce), but also to its use of chard, something I have in spades right now. Hooray for winter veggies!
- 8 oz rotini pasta, preferably whole wheat
- 4 cups cauliflower florets (about half a medium head)
- 4 Tbsp olive oil, divided
- kosher salt and freshly ground black pepper
- 2 cloves garlic, minced or pressed
- ½ tsp smoked paprika
- ½ bunch chard, coarse stems removed and leaves roughly chopped or torn
- 6 Tbsp heavy cream
- 4 Tbsp sour cream
- grated parmesan cheese
- Bring a large pot of salted water to a rapid boil and cook the pasta according to package directions.
- While the pasta is cooking, preheat the broiler. Toss the cauliflower florets with 2 Tbsp olive oil and season generously with salt and pepper. Spread on a rimmed baking sheet and broil, tossing a few times, until nicely browned, about 15 to 20 minutes.
- Heat the remaining olive oil in a large skillet over medium heat. Add the garlic and smoked paprika and stir until fragrant, taking care not to let the garlic get too brown. Add the roasted cauliflower to the skillet and stir to combine. Add in the chard and sauté until wilted but still bright green.
- Stir in the cream and sour cream and stir until well incorporated and beginning to bubble. Add the cooked pasta stir well to coat it with the sauce. Season to taste with additional salt and pepper, and serve topped with grated parmesan cheese.