Two-cheese pasta with cauliflower from Christopher Kimball's Milk Street Magazine, May/Jun 2019 (page 9)

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Notes about this recipe

  • zacharyzachary on January 14, 2026

    Just enough cheese to make this feel somewhat rich. It kind of needs a side dish to round out the meal, as it’s a fairly light 4 servings. My kids gobbled this down.

  • Rinshin on February 02, 2021

    The final recipe is not the golden colored pasta as shown on the magazine or here. It is lighter colored pasta having chopped lightly browned cauliflower added. Made a half recipe and ended up needing almost 2 C pasta water to get the saucy consistency. It is a good use of cauliflower needing to be used up. At first I thought quite bland, but as it sat and pasta took on the taste of Pecorino Romano and Provolone cheeses, it did improve in taste. Photo added.

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