Braised Cauliflower & Pasta



  • 3 Tbsp olive oil

  • 1 small head cauliflower (1.5 lbs), cut into florets

  • 1 medium onion, thinly sliced

  • ½ tsp kosher salt

  • 3 cloves garlic, minced

  • 3 Tbsp pine nuts or sunflower seeds (optional)

  • 2 Tbsp golden raisins, chopped

  • 3-4 paste tomatoes, cored, seeded, peeled & chopped

  • 1 Tbsp butter

  • ¼ tsp black pepper

  • ¼ c fresh basil leaves, cut into thin strips (chiffonade)

  • 8 oz. pasta (i.e. rigatoni)

  • ½ - 1 c pasta water


  • 1 c finely shredded Parmesan


  1. In a large pot, cook pasta al dente in salted water according to the package directions. Save at least 1 cup of pasta water before draining.

  2. Meanwhile, prepare the cauliflower:

    1. Remove the outer leaves; core the stem.​

    2. From the bottom up, cut florets from the stalk so they are even in size.

  3. In a large skillet, heat olive oil over medium-high heat.

  4. Add onions, cauliflower, and salt; saute until they begin to brown-- about 7 minutes.

  5. Add garlic, sunflower seeds, and raisins; saute 30 seconds until the garlic becomes fragrant.

  6. Add the tomatoes, basil, and butter. Cover and simmer until the cauliflower is tender (not mushy)-- about 6 minutes. Add a few Tbsp of water if it seems dry.

  7. Add cooked pasta and pasta water 1/2 cup at a time. Toss together and cook until combined and becomes saucy.

  8. Adjust seasoning. Garnish with shredded Parmesan cheese and basil leaves. Serve warm.

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

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