Pasta with Cauliflower & Sun-dried Tomatoes

Look at this cauliflower, it is beautiful! And it is huge, the size of two typical cauliflowers. This picture was taken after I had already broken off a bunch of florets to munch on. And, of course, it was locally grown and purchased at one  of my favorite road-side stands.


How to do such a beautiful cauliflower justice?  First, divide it in half. The first half was destined for my favorite cooking method, pan-searing.


As I have posted previously, pan-seared cauliflower goes very well with pasta. This time, I decided to add sun-dried tomatoes to the mix.


It was a good addition!



Pasta with Cauliflower & Sun-dried Tomatoes

1 lb pasta

3 tbs olive oil

1 medium cauliflower (or half of one huge locally-grown one)

6-8 sun-dried tomatoes in oil, chopped (from the garden)

Red pepper flakes – optional

Kosher salt

Parmigiano reggiano, grated


Slice the cauliflower about 1/2 inch thick and break into “florets”.IMG_1755

Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain and set aside.


Meanwhile, heat one tablespoon of olive oil in a large skillet (I prefer cast iron) over medium-high heat. Add the cauliflower in a single layer, you will need to do this in several batches.


Cook until well browned, then flip to cook the other side til browned. It will take between 2 and 4 minutes per side. Remove to a paper towel-lined plate and salt lightly.


Add the sun-dried tomatoes to the cauliflower.


Re-heat the pan over medium heat and mix together the pasta and cauliflower-tomatoes.  Add red pepper flakes if using and season to taste.


Serve with freshly grated Parmigiano reggiano, enjoy!


Serves 4.


One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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