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Rich, creamy, flavorful, and oh-so-satisfying, Cheesy Cauliflower Pasta with Pistachios is a tasty vegetarian entree that the whole family will love! A terrific recipe for Meatless Mondays!
Cheesy Cauliflower Pasta with Pistachios – A Delish Way To Get Your Veggies
As study after study tells us, working more vegetables into our diet is one of the best possible ways to improve our health over the long term.
Fortunately for me, that has never been very difficult. I’ve always loved vegetables. However, since we started leaning more heavily toward the principles of the Mediterranean Diet, I’ve been looking for even more ways to incorporate vegetables into our meals (find my recipes here!).
My husband has been on board with the program just as long as the meal in question fulfills one crucial criterion.
Veggies or no veggies, it’s got to taste good.
Though it took me a few tries to get it just right, Cheesy Cauliflower Pasta with Pistachios passed the test.
This recipe is inspired by one I found in my new favorite cookbook, The Mediterranean Dish. We’ve loved nearly all the recipes in it, but the recipe for Cheesy Cauliflower with Fusilli and Pine Nuts didn’t quite work for us.
A few adjustments to the ingredients, spices, and preparation method resulted in a version that was just right for our family and passed my husband’s taste test with flying colors.
Though he’s never been a huge fan of cauliflower, he really does like this dish. So much so that it’s now making a regular appearance in our monthly meal rotations.
I’m betting that your family will like this cheesy, yummy, healthier twist on macaroni and cheese just as much as mine does.
Making Cheesy Cauliflower Pasta with Pistachios
This recipe starts with boiling the cauliflower in generously salted water.
The leftover water will be used to boil the pasta too, imparting a little more flavor. But some of it will also be used to help make the smooth, tasty cheese sauce.
However, the real magic comes from cooking the chopped cauliflower in a generous but not ridiculous amount of olive oil with a little garlic until it is a gorgeous golden brown. This step absolutely transforms the taste of the cauliflower, mellowing the flavor into a savory deliciousness that melds beautifully with the cheeses.
Speaking of cheese.
If you’ve ever been to The Old Spaghetti Factory, you probably know about their famous mizithra spaghetti. It’s one of the most popular items on the menu and has been my favorite for many years.
That’s why I decided to use mizithra, a tangy, salty, sheep’s milk Greek cheese, in this recipe. It’s delicious, slightly unusual flavor really wakes up the taste buds in a very good way.
The specialty cheese counter of most grocery stores should carry it. In a pinch, you could substitute sharp white cheddar or Cojita, but I do think it’s worth the effort of seeking out. It really adds a lot to the dish.
Much as I love mizithra, it really needs a partner to help balance the flavor. That’s why this recipe calls for an equal amount of pecorino Romano cheese, which is the same blend The Old Spaghetti Factory uses.
A Delicious (And Important) Final Touch
Once you’ve combined the pasta, golden brown cauliflower and garlic, a touch of red pepper, and made a smooth, yummy sauce with the cheeses and leftover cooking liquid, you’ll just need a final touch.
A generous sprinkling of chopped pistachios is really the cherry on the cake of the delightful dish. They add a touch of color, a nutty, sweet flavor, and a lovely little crunch to every mouthful. Whatever you do, do NOT leave them out!
Even if I weren’t trying to work more veggies into my diet, I’d pick Cheesy Cauliflower Pasta with Pistachios over regular macaroni and cheese any day of the week. It’s gotten to be a real favorite at our house.
Give it a try soon!
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Cheesy Cauliflower Pasta with Pistachios
- Yield: 4 servings 1x
Ingredients
- 10 cups water
- 2 T Kosher salt
- 1 large head of cauliflower, quartered and with the leaves cut off
- 8 oz. rotini pasta (can sub any curly pasta or macaroni)
- 4 T olive oil
- 2 large cloves of garlic, smashed
- ¼ tsp red pepper flakes (optional but this adds a nice little touch of heat)
- 2 oz pecorino Romano cheese, shredded
- 2 oz mizithra cheese, shredded
- ½ cup shelled, roasted pistachios, roughly chopped
- Salt
- Pepper
Instructions
- Bring 10 cups of water and 2 T Kosher salt to a rolling boil in a deep, heavy-bottomed pot. Add the quartered cauliflower to the pot and boil 5 minutes. Carefully remove the cauliflower from the pot to a cutting board and allow to cool.
- Bring the cooking liquid back to a boil and add the pasta, boiling the pasta for about 7 minutes, until it is just al dente. Turn off the heat. Remove 2 cups of the cooking liquid from the pot, reserving it to make the sauce later. Drain the remaining liquid from the pasta and set aside.
- Roughly chop the cooled cauliflower into small pieces.
- Pour the olive oil into a large skillet over medium heat. Add the smashed garlic and fry in the hot oil for a minute or two, until it turns golden brown. Remove the garlic from the oil and discard.
- Increase the heat to medium-high and add the cauliflower to the pan. Sprinkle on the red pepper flakes and cook in the oil, stirring occasionally, for about 15 minutes, until you see deep golden, brown spots on the cauliflower.
- Lower the heat to medium and add the pasta to the pan. Add ½ cup of the preserved cooking liquid to the pan and cook for an additional 4-5 minutes, until the pasta is tender but not soggy.
- Sprinkle the pecorino Romano over the pasta and cauliflower and stir, adding another 1/2 cup of the cooking liquid to help the cheese melt more easily. Add the mizithra to the pan and stir. If needed, add another ¼ to ½ cup of cooking liquid make a smooth, creamy cheese sauce. Taste and adjust seasonings to your liking.
- Scoop the pasta into serving bowls. Sprinkle with the chopped pistachios and enjoy.
