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Purple Cauliflower Pasta
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vibrant purple cauliflower with toasted walnuts, rotini pasta, and Parmesan for a delicious and colorful meal.
Ingredients:
  • 2 cups uncooked rotini pasta
  • 0.25 cup walnuts
  • 1 clove garlic, sliced
  • 0.5 head purple cauliflower, cut into small florets
  • 0.5 teaspoon kosher salt
  • 1 tablespoon balsamic vinegar
  • 1 pinch red pepper flakes
  • 2 teaspoons chopped fresh rosemary
  • 2 pinches grated Parmesan cheese, or to taste
Instructions:
  • Bring a pot of salted water to a rolling boil. Cook rotini until al dente, about 8 minutes. Drain, saving 1/2 cup of cooking water.
  • Toast walnuts in a small skillet over medium-low heat until fragrant, about 3 to 5 minutes. Remove from heat and chop.
  • Warm up olive oil in a pan over medium heat. Sauté garlic in the fragrant oil until golden, about 2 to 3 minutes. Set aside cooked garlic.
  • Sauté cauliflower with 1/2 teaspoon of kosher salt in the same pan over medium-high heat, stirring occasionally, until tender, about 8 to 10 minutes.
  • Drizzle cauliflower with balsamic vinegar, then cook and stir until vinegar is reduced, approximately 1 minute.
  • Mix in walnuts, sautéed garlic, a pinch of red pepper flakes, and fragrant rosemary into the cauliflower mixture until thoroughly incorporated.
  • Combine the cooked rotini and 1/2 cup of reserved cooking water with the cauliflower mixture, ensuring they are well blended. Sprinkle the mixture with 1/2 teaspoon of kosher salt and Parmesan cheese.

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