Garlic Cauliflower Pasta

Secondo - Main Course


2 lbs. cauliflower florets
1/2 cup Botticelli Extra Virgin Olive Oil
4-5 garlic cloves, minced
1 bag of Botticelli Rigatoni Pasta
1/4 cup Parmesan cheese or pecorino cheese, grated
Parsley, salt, and pepper to taste 


  1. In a large pot, boil water and then add cauliflower. Boil for 10-15 minutes.
  2. Using a large spoon scoop out the florets and set them aside. Save the pot of cauliflower water.
  3. Combine 1/4 cup of Botticelli Extra Virgin Olive Oil, garlic, and cauliflower florets in a large pan.
  4. Add salt, pepper, parsley, and any other desired spices.
  5. Cook Botticelli Rigatoni pasta using the water from the cauliflower in step 2.
  6. Combine pasta, cauliflower mixture, the remaining 1/4 cup of Botticelli Extra Virgin Olive Oil, and cheese.
  7. Sprinkle more cheese on top when serving. ENJOY!

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