Pasta al Cavolfiore Recipe Review


  • 1/4 cup olive oil
  • 3 cloves garlic, crushed
  • 1 bay leaf
  • 2 tsp basil
  • 1 cauliflower, broken into florets
  • salt and black pepper
  • 2 cups tomato puree
  • 1 lb pasta
  • 2 Tbsp butter
  • 2 cups mixed grated Parmesan and cheddar cheese

For instructions, please check out the Moosewood Cookbook:

The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) (Paperback)
by Mollie Katzen

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4.5 out of 5 stars (197 customer reviews)

Recipe Notes:

This recipe is pretty forgiving of substitutions. I rarely have tomato puree on hand, so I almost always use crushed tomatoes or even diced tomatoes. Still good. I often omit the butter in favor of additional olive oil. Still good. I almost always reduce the cheese. Still good. I usually use spaghetti, but sometimes mix it up with shells (as shown here), bowties, or other types of pasta. Still good.

Recipe Review:

This recipe has been a family favorite for as long as I remember. It’s one of my dad’s favorite meals, and since getting married and starting my own family, it’s been in our regular rotation as well. It’s easy, healthy, and delicious. Though it does take a little longer than boiling some noodles and opening a jar of Prego (or jarred sauce of choice), it’s more filling, and has the additional advantage of filling you up mostly on low calorie cauliflower instead of high calorie pasta.

My rating: (5 / 5)


  1. […] and we liked the Cauliflower Mac and Cheese, too, though we preferred our old Moosewood standby, Pasta al Cavolfiore. However, some of the other recipes contained unusual ingredients or things that I don’t […]