I didn’t realize it until years later (actually this morning), but my mom tricked me growing up. Instead of making macaroni and cheese, she would cook me this vegetable-laden bowl filled with cauliflower and parmesan cheese. Today, this dish is my go-to easy dinner for nights when I want a cut above ramen but don’t feel like cooking an entire meal. It has everything I need in one course, with protein (chicken broth and parmesan), carbs (pasta), and vegetables (cauliflower) and makes the best leftovers!
Time: 35 Minutes
Yield: 4 Servings
You will need:
2 tbsp. olive oil
4 cloves garlic, minced
1 head cauliflower rinsed, trimmed from core, and separated into 1-inch pieces
12 oz. dried rotini pasta or another shape about 1 inch long
4 cups chicken broth
1 cup grated parmesan cheese
Salt and pepper
- Pour oil into a 12-inch frying pan with 2-inch-high sides over medium heat. When hot, add garlic and stir until fragrant but not brown, about 1 minute. Add cauliflower and stir to coat, about 1 minute.
- Stir in pasta and chicken broth. Bring to a simmer over high heat, then cover, reduce heat, and cook, stirring often, until pasta is just tender to bite and liquid has reduced to a creamy sauce, 15 to 20 minutes. If the mixture begins to stick before the pasta is done, add more chicken broth ½ cup at a time. Stir in cheese and salt and pepper to taste.