Purple Cauliflower Pasta

I was drawn to a purple cauliflower at the market and brought it home. Was too afraid to ruin its beautiful colour by boiling it to death, so I made a quick cauliflower pasta flavored with sliced garlic, walnuts, and rosemary.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 289 Calories

Ingredients

• ½ teaspoon kosher salt
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons chopped fresh rosemary
• 1 pinch red pepper flakes
• 1 clove garlic, sliced
• 2 cups uncooked rotini pasta
• ¼ cup walnuts
• ½ head purple cauliflower, cut into small florets
• 2 pinches grated Parmesan cheese, or to taste

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain, reserving 1/2 cup cooking water.

Step 2

Heat a small skillet over medium-low heat. Place walnuts in the hot skillet; continually cook and stir walnuts until toasted and fragrant, 3 to 5 minutes. Remove from heat and chop walnuts.

Step 3

Heat olive oil in a pan over medium heat. Cook and stir garlic in hot oil until golden, 2 to 3 minutes. Remove garlic from pan and set aside.

Step 4

Cook and stir cauliflower and 1/2 teaspoon kosher salt in the same pan over medium-high heat, stirring occasionally, until cauliflower is tender, 8 to 10 minutes.

Step 5

Pour balsamic vinegar over cauliflower. Cook and stir cauliflower until balsamic vinegar has reduced, about 1 minute.

Step 6

Stir walnuts, cooked garlic, red pepper flakes, and rosemary into cauliflower mixture until well combined.

Step 7

Stir cooked rotini and reserved 1/2 cup cooking water into cauliflower mixture until well blended. Sprinkle 1/2 teaspoon kosher salt and Parmesan cheese over rotini and cauliflower mixture.