Cauliflower Parmesan

Caulifower Parmesan
Makes 6
Prep 10 m
Cook 13 m
Broil 4 m



  1. 1 of 1 Bring 2 pots of salted water to a boil. Add medium pasta shells to one pot. Cook 13 minutes. Drain and return to pot, reserving 3/4 cup pasta water. Meanwhile, add cauliflower florets to second pot of water. Cook 4 minutes and drain well. Transfer to a baking sheet and toss with 2 tbsp olive oil, salt and black pepper. Push florets close together but in a single layer and top with grated Parmesan. Broil, 3 inches from heat, for 3 to 4 minutes, until browned. Toss pasta with cauliflower, 1/4 cup olive oil, toasted pine nuts, grated Parmesan, 1/2 cup reserved pasta water and fresh basil leaves, cut into thin strips. If pasta seems dry, add 1/4 cup more pasta water.
Nutrition Information for Cauliflower Parmesan
Servings Per Recipe: 6
Per Serving: 500 kcal cal., 16 g pro., 21 g Fat, total, 314 mg sodium, 64 g carb., 7 g fiber