Rice Pasta with Creamy Cauliflower Sauce

Photography by: courtesy of Leda Scheintaub
This pasta dish is dairy-free because the “cream” is made from cauliflower.
Rice Pasta with Creamy Cauliflower Sauce


4 tablespoons extra-virgin olive oil
6 cloves garlic, sliced
2 heads cauliflower, cut into florets
Sea salt
1 pound cooked brown rice penne or fusilli
2 teaspoons dried oregano

Nutrition Facts

Serves 6. Per serving: 373 calories, 11 g fat, 63 g carbohydrates, 7 g protein, 5 g fiber, 27 mg sodium.


1. Combine 3 tablespoons of the olive oil and the garlic in a large skillet, place over medium heat, and cook, stirring, for about 3 minutes, until the garlic begins to turn golden.
2. Raise the heat to medium and add the cauliflower, 1 teaspoon salt, and ¼ cup water. Cover the skillet and cook, stirring occasionally, for about 20 minutes, until the cauliflower has softened, breaking up larger pieces of cauliflower with a potato masher as the cauliflower cooks and coarsely mashing it as it finishes cooking.
3. Meanwhile, bring a large pot of water to a boil, salt it well, add the pasta, and cook until al dente. Drain. If you are making the pasta in advance, toss it with a little olive oil to prevent it from sticking.
4. Add the oregano to the cauliflower and cook for 2 minutes; add the drained pasta and cook for another 2 minutes or so to warm the pasta through, adding a little more water if the sauce is too thick. Stir in the remaining 1 tablespoon olive oil. Taste and add more salt if needed. Serve immediately.


Leda Scheintaub’s latest work is The Sage and the Cook: Two Generations of Gluten and Dairy Free Cooking, an e-book series in collaboration with whole foods pioneer Rebecca Wood. The first book in the series is Soups and Stews, available from Amazon for $2.99. She is also the coauthor (with Denise Mari) of the forthcoming Organic Avenue; coauthor (with Carol Alt) of Easy, Sexy Raw; the recipe developer for The Ciao Bella Book of Gelato and Sorbetto; and author of Chipotle: Smoky Hot Recipes for All Occasions. She is also a graduate of the chef’s training program at the Natural Gourmet Institute in New York. She has been a freelance writer, editor, and recipe tester for the past ten years. She lives with her husband in southern Vermont, where you’ll often find her at the Brattleboro Area Farmers’ Market.