Cauliflower Linguine

Transform your weeknight pasta dinners with this creamy and flavorful Cauliflower Linguine! Featuring tender linguine noodles tossed in a luscious sauce of sautéed cauliflower, garlic, and rich heavy cream, this dish is elevated with the zesty brightness of lemon zest and the nutty depth of Parmesan cheese. Red pepper flakes bring just the right amount of heat, while fresh parsley adds a burst of color and freshness. Quick and easy to make in just 40 minutes with minimal ingredients, this vegetarian recipe strikes the perfect balance between comfort food and wholesome eating. It’s an indulgent yet simple dish that’s perfect for busy weeknights or casual entertaining—sure to impress even the pickiest eaters!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams linguine pasta
• 1 medium cauliflower head
• 2 tablespoons olive oil
• 3 large garlic cloves
• 200 milliliters heavy cream
• 100 grams Parmesan cheese
• 1 tablespoon lemon zest
• 2 tablespoons fresh parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 1 liter water

Directions

Step 1

Bring 1 liter of water to a boil in a large pot. Add a pinch of salt along with the linguine pasta and cook according to the package instructions until al dente.

Step 2

Meanwhile, cut the cauliflower into small florets and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn.

Step 4

Add cauliflower florets to the skillet and sauté for 5-7 minutes until they become tender and start to brown slightly.

Step 5

Reduce the heat to low and pour in the heavy cream. Stir to combine and let it simmer gently for 3-4 minutes.

Step 6

Mix in the grated Parmesan cheese, lemon zest, salt, black pepper, and red pepper flakes. Stir until the cheese melts and the sauce is smooth and creamy.

Step 7

Once the linguine is cooked, reserve a cup of pasta water and drain the rest.

Step 8

Add the drained linguine to the cauliflower sauce in the skillet. Toss everything together to coat the pasta evenly, adding a little reserved pasta water if the sauce is too thick.

Step 9

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 10

Sprinkle freshly chopped parsley on top and serve the cauliflower linguine hot.

Nutrition Facts

Serving size	(2378.2g)

Amount per serving	% Daily Value*
Calories	2677.4

Total Fat 134.4g	0%
Saturated Fat 62.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 500.7mg	0%
Sodium 3493.5mg	0%
Total Carbohydrate 259.2g	0%
Dietary Fiber 26.8g	0%
Total Sugars 21.6g
Protein 88.2g	0%

Vitamin D 0IU	0%
Calcium 1217.0mg	0%
Iron 17.6mg	0%
Potassium 1999.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 13.6%

Carbs: 39.9%