Ingredients
8
8 servings
- •1 medium head cauliflower, broken into small florets
- •0.5 cup salted butter
- •1 medium onion, diced
- •1 tablespoon red pepper flakes, or to taste
- •2 pints heavy cream
- •1 (16 ounce) package farfalle pasta
- •1 (14.5 ounce) can diced tomatoes
- •1 cup grated Parmesan cheese, or more to taste
Instructions
- Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
- Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; sauté until browned, 7 to 10 minutes.
- Add heavy cream; cook until reduced by half, 10 to 15 minutes.
- Meanwhile, bring cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
- Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.
Nutritional Facts
Per 8 servings
- Calories: 790
- Carbohydrate: 51g
- Fat: 60g
- Fiber: 4g
- Protein: 16g
- Sugar: 5g
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