Easy and delicious, this is a different way of using cauliflower and a take on traditional pesto. It can become a favorite fast. It's a sauce with Mediterranean flavors that uses cauliflower as its main ingredients. A genius recipe for pasta.
Pestos are easy and wonderful condiments to have on hand.
I particularly love the spinach lemon pesto, but this one is fast becoming a staple.
I know it's not traditional and some might think using the word pesto is too much. But this recipe hails from the phenomenal Deb Perelman, of Smitten Kitchen fame. So the name is what it is.
And I cannot see a good pesto recipe and not make it.
Made in a food processor with simple ingredients and perfect proportions between them. I'm in.
What can I say? I ate it for two days in a row. And made it twice in two weeks.
When you live alone most of the time, that means a lot of servings. It's an absolute keeper. And I suggest you do the same.
Make it once and keep it in your files forever.
PrintPasta with Cauliflower Pesto
Easy and delicious, this is a different way of using cauliflower and a take on traditional pesto. It can become a favorite fast. It's a sauce with Mediterranean flavors that uses cauliflower as its main ingredients. A genius recipe for pasta.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 pound (450g) fresh cauliflower
- 1 medium shallot
- 1- inch piece red chile (seeded, or pinch of red pepper flakes)
- ½ cup toasted almonds
- 2 0z (60g) asiago cheese
- 4 sun-dried tomatoes (dry variety)
- 1 tablespoons drained capers
- 2 tablespoons chopped fresh parsley
- â…“ cup olive oil
- 1 teaspoon sherry vinegar
- Salt and pepper
- 1 pound (450g) linguini
- Extra asiago cheese (grated, for serving)
- A few parsley leaves (for serving)
Instructions
- In a small bowl, put sun dried tomatoes and add boiling water to cover. Let stand 5minutes to soften, then drain and chop coarsely.
- Rinse the cauliflower, cut off the leaves and hard stalks. Cut the rest into chunks, and put in the bowl of a food processor fitted with the steel blade.
- Process until the size of couscous (as Deb says). The size will be somewhat irregular. Transfer to a bowl.
- Put a large pot of water to boil for cooking the pasta. The more water you put, the better the pasta will cook.
- Without rinsing the bowl of the processor, add the shallots, chile or pepper flakes, almonds, cheese, drained and chopped sun-dried tomatoes, capers and parsley.
- Process until they're as fine as the cauliflower.
- Add oil and vinegar and pulse until a paste forms. If you feel it's too dry for your taste, add another Tbs olive oil.
- Transfer to the bowl with the cauliflower, check for salt and pepper and add more if necessary.
- When the water is about to boil, add a generous amount of salt (coarse salt is best), let it come to a boil and add the linguini. Cook until al dente, following the amount of time it says in the package.
- Drain and transfer to a serving bowl or divide among individual plates.
- Add half of pesto and mix gently. Add the remaining pesto, sprinkle with grated cheese, a few parsley leaves and serve immediately.
- If you don't use all the pesto, keep refrigerated in a covered container.
- Prep Time: 20
- Cook Time: 10
- Category: Pasta
- Cuisine: Italian - American
Bam's Kitchen says
Hello Paula, I came over to visit from Uru's guest post. Loving this pasta with all those comfort flavors and stunning photography. Looking forward to keeping in touch. Take care, BAM
Gourmet Getaways says
Oh how lucky are you... I love receiving packages in the mail!!
This recipe looks so delicious!!! I love cauliflower and pesto so I will have to try it 🙂
Cakelaw says
This pasta sounds really good. I am guilty of owning this book but not using it.
Abby says
yum!! This looks delicious, and I love her cookbook, it inspires such great dishes.
Laura Dembowski says
What a sweet friend! I am amazed at how thoughtful people can be. It is so nice when they surprise you. Cauliflower pesto sounds incredible!
Eftychia DreamofCakes says
Delicious recipe! Perfect for this time of year!
Alice @ Hip Foodie Mom says
Paula,
What a lovely surprise!! I love getting packages. . and I have yet to get this cookbook!! AH! I need to order it now! Your writing is hilarious! Poor delivery guy has to wear red and yellow?
Oh my gawd, this pasta looks so good!! I can't wait to try this! the cauliflower pesto looks and sounds delicious!
Liz Berg says
I have this cookbook, too...and am so glad you made this recipe! I have barely cracked it open and now you've motivated me to try a few recipes. I know I'd love this one!!! Happy Easter, my friend!
Abbe@This is How I Cook says
So many good cauliflower recipes around lately! Thanks for sharing!
Carol | a cup of mascarpone says
This gorgeous pasta is like torture right now...since it's dinner time! Just beautiful, Paula! Happy Easter!!!
Renee says
If you only knew how much I love cauliflower. My husband is right there with me. Thank you VERY much for sharing this recipe. What a great pasta and I'll have to make it soon. #cauliflowerloversunite
thelittleloaf says
What a gorgeous recipe! I really really want a copy of the Smitten Kitchen cookbook - will definitely be making this!
Deb says
I adore the Smitten Kitchen cookbook! But my family did not like this recipe. Perhaps it was the raw cauliflower? And I sure don't recall that my pasta looked as delicious as it does in your photo!
Kristina @ spabettie says
one of my favorite books to just sit and read through... such deliciousness. what a fun gift to receive!
I need to make this, I love cauliflower! sundried tomatoes and capers go so well together too - this sounds fantastic.
yummychunklet says
I love Smitten Kitchen recipes. This looks like a winner.
Susan says
How funny, Paula - I have that cookbook and must have skipped right over this recipe! I'm forwarding your post to my mom, though, because I know she's love this.
Have a wonderful Easter!
Anne @ Webicurean says
I love all things pesto--I can't wait to try this!
Marlene Baird says
Wow, that looks simply amazing. Thanks for sharing.
Jeannie Tay says
What wonderful looking dish, wish I have that book too!
Jen @JuanitasCocina says
I have this book, but must have glossed over this fabulous recipe. Adding it to next week's list. Mmmmmm...