Curried Cauliflower And Pasta
A flavorful vegetarian dish featuring tender cauliflower simmered in a curried cream sauce, perfect as a side or light main for spice lovers and veggie enthusiasts.
Ingredients
Instructions
- In a saucepan, cook fresh cauliflower in boiling water, covered, until crisp-tender, or cook frozen cauliflower according to package directions. Drain.
- In another saucepan, combine condensed cream of celery soup, milk, chopped onion, chopped parsley, curry powder, and paprika.
- Bring the mixture to a boil, stirring occasionally.
- Stir in cream cheese; cook and stir until the cheese melts.
- Remove from heat and stir in the cooked cauliflower.
- Serve over hot cooked pasta.
- Optional: sprinkle with almonds and additional parsley.
Tips & Substitutions
To enhance the flavor, try adding a teaspoon of garlic powder or a splash of lemon juice to the cream sauce. If you're out of cream cheese, Greek yogurt can be a great substitute for a lighter version. You can also experiment with different vegetables like peas or bell peppers for added nutrition. For a spicy kick, consider adding red pepper flakes.
Serving Suggestions
This dish is best served over your favorite pasta—penne or rotini work particularly well. For a complete meal, pair it with a fresh side salad or some roasted vegetables. A sprinkle of chopped almonds adds a delightful crunch, and you can also serve it alongside a slice of Easy Rhubarb Shortcake for a sweet finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a saucepan over low heat, adding a splash of milk if the sauce thickens too much. Alternatively, microwave in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Cauliflower And Pasta contains roughly 402 calories, with 15g protein, 46g carbohydrates, and 23g fat. It is an excellent source of dietary fiber (104% of the Daily Value), iron (76% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 710mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cauliflower instead of frozen?
Yes, fresh cauliflower works well in this recipe. Just cook it in boiling water until crisp-tender, which usually takes about 5-7 minutes. Make sure to drain it well before adding it to the sauce.
What type of pasta is best for this recipe?
Any pasta shape will work, but short shapes like fusilli or farfalle are ideal as they hold onto the sauce better. You can also use whole wheat or gluten-free pasta if preferred.
Can I make this dish ahead of time?
Absolutely! You can prepare the sauce and cook the pasta in advance. Just combine them before serving, and reheat as directed. This makes it a great option for meal prepping or busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).