Rustic Cauliflower One Pot Pasta balances the inviting flavors of roasted garlic, scallions and rosemary with nutrient rich cauliflower and sweet peas. Combined with the options for advanced prep and one pot simplicity, you will definitely want to add this to your calendar for Monday Night Meals.
Rustic Cauliflower One Pot Pasta
Ingredients
What are Monday Night Meals? I have developed many recipes for main dishes where I found myself thinking if I just do these couple of steps the day before, this would be a really quick and simple weeknight meal. So Monday Night Meals is the concept of advanced prep for the benefit of quick weeknight cooking. The term Monday Night Meals (versus Tuesday, or Wednesday, etc.) is based on the generalization that many are off on Sundays and would therefore have the flexibility in their schedule to do a couple of simple advanced prep tasks for Monday’s work night meal.
Prep Options
Night before option: Boil pasta, cool, place in a zip bag or storage container in the refrigerator. If you did not purchase cauliflower pre-cut into florets, do this the night before and store in the refrigerator as well. The next day, before beginning to prepare the meal, remove pasta from the refrigerator to allow it to return to room temperature.
Same day option: Cook pasta in pan then remove and set aside and continue meal preparation according to recipe card.
Second pan option: If speed is a higher priority than the simplicity of using one pot, you can use a second pan to boil your pasta while you are preparing the remainder of the recipe according to the recipe card.
Preparing to Pan Steam Cauliflower
Sauteing Garlic and Scallions
Mashing Cauliflower with Garlic and Scallions
Browning Cauliflower
Rustic Cauliflower One Pot Pasta – Adding Sauce and Peas to Cauliflower Mixture
This dish is packed with nutrients. Peas are a great source of plant protein, vitamins A and C, magnesium and iron. To see all that the nutritional powerhouse cauliflower has to offer, check out my recipe for gluten-free and plant-based/vegan Cauliflower “Egg” Salad . If you love cauliflower as much as I do, check out all of my other gluten-free, vegan/plant-based cauliflower recipes.
Rustic Cauliflower One Pot Pasta
Stay tuned for more Monday Night Meals!
Rustic Cauliflower One Pot Pasta balances the inviting flavors of roasted garlic, scallions and rosemary with nutrient rich cauliflower and sweet peas.
Ingredients
- 1 12oz. box gluten-free penne pasta cooked (prepare according to directions on box)
- 2 1/2 pounds fresh cauliflower florets (weight will be more if purchasing a head with core still in)
- 1 cup frozen sweet peas (thawed)
- 3 tablespoons olive oil (water may be substituted for oil-free option)
- 6 large cloves fresh garlic (minced, about 1/4 cup)
- 3 large whole scallions diced (about 3/4 cup)
- 1 1/3 cup unsweetened cashew milk (other plant-based milk may be substituted, but could produce a less creamy sauce)
- 1 tablespoon plus 1 teaspoon arrowroot starch (potato starch may be substituted)
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 2 teaspoons fresh chopped rosemary (or 3/4 teaspoon dried)
- 1 teaspoon finely ground sea salt (more or less to taste)
- 1/4 teaspoon finely ground black pepper
Instructions
- 1) Choose one of the prep options in the "Notes" section below and follow instructions, then proceed from there to number two below.
- 2) Remove frozen peas from freezer and pour in a bowl to thaw. If you selected "night before" prep option don't forget to remove your pasta from the refrigerator to come to room temperature.
- 3) Place cauliflower florets and one cup water in a 6 quart dutch oven (see picture in post). Pan steam cauliflower florets until fork tender, stirring occasionally (10 to 15 minutes). While cauliflower is steaming, cut garlic and scallions.
- 4) Drain water off of steamed cauliflower. Place pan over medium/high heat and make a well in the center of the steamed cauliflower (see picture in post). Add olive oil and heat. Add garlic and scallions and saute until beginning to brown. Mix in approx. 1/3 of cauliflower with garlic/scallion mixture and lightly mash (see picture in post). Mix with remaining larger pieces of cauliflower. Add onion powder, garlic powder, rosemary, salt and pepper. Stir in seasonings and saute until cauliflower begins to brown (see picture in post).
- 5) Make a slurry of cashew milk and arrowroot. (I use a shaker for protein shakes to mix together, but a whisk would work too). Add slurry to cauliflower in pan and stir with wooden spoon while gently scraping bottom of pan to mix in remaining browned garlic and scallions. Add peas to mixture and gently stir. If peas are still cold, run under warm water to heat. Add in pasta. Taste and add additional seasonings, if desired. Plate immediately and serve. Leftovers may be stored in an airtight container in the refrigerator for a few days.
Notes
Prep Options
*Night before:* Boil pasta, cool, place in a zip bag or storage container in the refrigerator. If you did not purchase cauliflower pre-cut into florets, do this the night before and store in the refrigerator as well. The next day, before beginning to prepare the meal, remove pasta from the refrigerator to allow it to return to room temperature.
*Same day option:* Cook pasta in pan then remove and set aside and continue meal preparation according to recipe card.
*Second pan option:* If speed is a higher priority than the simplicity of using one pot you can use a second pan to boil your pasta while you are preparing the remainder of the recipe according to the recipe card.
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