Creamy Cauliflower Rotini Pasta is a delicious and comforting dish that combines the rich flavors of roasted cauliflower, garlic, and Parmesan cheese with a smooth, velvety sauce. The cauliflower is pan-seared to bring out its natural sweetness and nuttiness, while the combination of sour cream and heavy cream creates a luscious coating for the whole-wheat rotini. A touch of sherry vinegar adds a subtle tang, balancing the creamy texture with a hint of freshness.
This pasta dish is not only satisfying but also a great way to incorporate more vegetables into your meal. It’s perfect for a cozy dinner, easy to make with simple ingredients, and can be customized by adding your favorite proteins or extra veggies. Whether you’re a pasta lover or looking for a new way to enjoy cauliflower, this recipe is sure to become a favorite!
Why You’ll Love This Recipe:
This Creamy Cauliflower Rotini Pasta is the perfect balance of rich, creamy texture and savory flavors. It’s easy to make, packed with wholesome ingredients, and incredibly satisfying. Plus, the roasted cauliflower adds a delightful nuttiness, while the Parmesan and garlic bring an irresistible depth of flavor. Whether you’re a pasta lover or looking for a veggie-packed dish, this recipe is sure to become a new favorite
Tips for Making the Creamy Garlic Cauliflower Rotini Pasta:
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Roast the Cauliflower for Extra Flavor: Instead of just sautéing the cauliflower, roast it in the oven with a bit of olive oil, salt, and pepper. This brings out its natural sweetness and adds a delicious depth of flavor.
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Use Fresh Garlic: Freshly sliced garlic gives a more aromatic and robust flavor compared to pre-minced garlic. Don’t skip sautéing it until fragrant—it makes the sauce extra savory.
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Don’t Overcook the Pasta: Be sure to cook your rotini until al dente. Overcooking it will make the pasta too soft and soggy, while al dente pasta holds the creamy sauce better.
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Adjust the Creaminess: You can control how creamy the sauce is by adjusting the amounts of sour cream and heavy cream. If you prefer a lighter version, reduce the heavy cream and add a bit more sour cream for a tangy kick.
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Save Some Pasta Water: Always reserve some of the pasta cooking water before draining. It helps thin out the sauce and allows it to better coat the pasta.
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Add More Protein or Veggies: If you want to make it heartier, try adding some grilled chicken, shrimp, or extra veggies like spinach, peas, or mushrooms.
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Garnish with Fresh Herbs: Finish the dish with extra thyme leaves or even a sprinkle of fresh parsley to add freshness and a burst of color.
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Serve Immediately: Creamy pasta dishes taste best right after they’re made, so serve it while it’s fresh and hot for the best texture and flavor.
Creamy Cauliflower Rotini Pasta
Ingredients
- 8 ounces 225g whole-wheat rotini (or any short pasta)
- 3 tablespoons unsalted butter divided
- 1 small head cauliflower ~1 pound or 450g, cut into small florets (~4 cups)
- ¾ teaspoon salt
- 8 large garlic cloves thinly sliced (~¼ cup)
- 2 tablespoons water
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme + extra for garnish
- ¾ teaspoon ground black pepper + extra for garnish
- 2 tablespoons sherry vinegar or apple cider vinegar
- ½ cup sour cream
- ¼ cup heavy cream
- ½ cup grated Parmesan cheese divided
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the rotini and cook according to the package directions until al dente.
- Reserve ½ cup of the pasta water, then drain the pasta.
Step 2: Sauté the Cauliflower
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the cauliflower and ¾ teaspoon salt, spreading it in an even layer. Let it cook without stirring for 5-7 minutes until the bottom is golden brown.
- Stir and continue cooking for another 5-8 minutes, stirring occasionally, until the cauliflower is evenly browned.
- Add the sliced garlic and cook for about 1 minute until fragrant.
- Pour in 2 tablespoons of water, thyme, ¾ teaspoon black pepper, and the remaining 1 tablespoon of butter. Stir well for 2 minutes to coat the cauliflower in flavor.
- Add the sherry vinegar and stir for about 30 seconds until most of the liquid evaporates. Remove from heat.
Step 3: Mix the Pasta with the Sauce
- Return the skillet to medium heat.
- Add the cooked pasta along with the reserved ½ cup pasta water, sour cream, heavy cream, and ¼ cup of Parmesan.
- Stir constantly for 1-2 minutes until the sauce becomes creamy and coats the pasta evenly.
Step 4: Serve & Enjoy
- Divide the pasta among 4 bowls. Sprinkle with the remaining ¼ cup Parmesan.
- Garnish with extra thyme leaves and black pepper if desired.
- Serve immediately and enjoy!