Pasta with spicy cauliflower from Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (page 189) by Moosewood Collective

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Notes about this recipe

  • Wlow on October 13, 2025

    Extra garnish this time: Sichuan chili crisp! Cotija also works with this, a bit like ricotta salata might. Would like to try Lemon Date Bars and hot mint tea for dessert as suggested.

  • Wlow on August 10, 2022

    Garnishes on the side as usual, plus pecorino for grating and TJ’s tapenade. Worked well for elderly MiL: (no olives or pickles) just cheese, extra raisins & ketchup!

  • Meags on January 05, 2022

    This was delicious! I made it the first night with a can of diced tomatoes and I used kalamata olives. The second night I followed the book's recommendation and mixed the leftover pasta and sauce together, then stirred in some cheese (a little gruyere and parmesan). Baked it in a greased casserole dish at 350° for about 25 minutes. Fantastic!

  • Wlow on February 01, 2020

    Finally a success for all—kids now 10 and 14. Husband gave it an A. Best with even balance of onion/tomato and cauliflower. Capers, sun-dried tomatoes, pine nuts, bread crumbs all in little bowls on side.

  • Wlow on May 24, 2019

    5/2019 made again with garnishes and sauce itself in little bowls. Didn’t have black olives, wondered which type would be good. Another recipe on EYB calls for Gaeta which I’ll try if I can find them... more recipes include anchovies, which would be good if one is not trying making it vegetarian, and others use sun-dried tomatoes which I think I’ll try sometime too. Like ratatouille, I find this sauce fabulous eaten cold. Why don’t I make this more often?

  • Wlow on December 01, 2016

    Had been making this for 5 years before kids and really liked it, leaving out the olives and wine for husband (subbed balsamic vinegar later for myself I think). Used suggested Sicilian additions of currants/raisins, pine nuts and capers for myself as garnish. First child hated tomatoes in the dish and no one but me has been keen on cauliflower, so shelved recipe for years. Tried again with sauce on the side so kids could choose how much to put on the pasta, with all the garnishes (including bread crumbs and parsley) in little bowls, which the kids love. Worked for the tomato-averse son, though he added almost no sauce but was extremely proud of himself for trying it. A qualified success!

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