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Cauliflower Pasta

Cauliflower Pasta

A flavorful, all vegetable, salt-lovers pasta that works as a main dish or side.

Adapted from Alice Waters, The Art of Simple Food


  • 1 head of cauliflower, sliced ½” thick
  • 3 cloves garlic, medium chop
  • 1 tbsp capers, rough chop
  • 12 kalamata olives, rough chop
  • parsley (tons! 1-2 cups, chopped, lightly packed)
  • a few shakes of Korean Chili Flakes
  • fettuccine or tagliatelle pasta
  • sea salt and freshly ground pepper to taste
  • olive oil as needed, Stonehouse House Blend or Olio Santo

Put the water on to boil for the pasta while you prep the ingredients. Start cooking the pasta after beginning to brown the cauliflower.

Pre-heat a cast iron pan until hot.  Add 1 tbsp olive oil, when hot add cauliflower, ¼ tsp salt, and sauté for 10 minutes on high heat until golden brown, then add garlic.  Stir and cook a minute, then add capers and olives.  Cook until everything is warm, about 3-4 minutes. Taste for salt, add olive oil if dry.  Add 3/4ths of the parsley and a few shakes of Korean Chili Flakes, stir.

Drain the pasta when it's al dente, saving a cup of the cooking water. Return the pasta to the empty pot and add the cauliflower mixture to it. Over low heat stir gently; add salt if needed, pepper to taste, reserved pasta cooking water if dry, and/or olive oil.  Garnish with remaining chopped parsley.

We use two "bunches" of tagliatelle for the above proportions, which serves 2-4, depending upon main course or side.

photo credit: erin scott

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