📝 Intro

This Pasta al Cavolfiore is a rustic Italian recipe using boiled cauliflower and roasted pork from Sunday dinner, you can make a hearty pasta that’s full of character. The best part? It also works perfectly as a vegetarian version — just skip the meat and let the cauliflower shine.

🧾🥦 Ingredients

Serves 2

• 200g Linguine (or any pasta, broken into shorter pieces)
• 200g Cooked Cauliflower (leftovers work perfectly)
• 100g Cooked Pork (optional, leftover roast)
• 2 Cloves Garlic, chopped
• 1 Chilli (fresh or flakes), to taste
• 3 tbsp Olive Oil (plus extra to finish)
• 40g Grana Padano, grated
• Salt & Black Pepper, to taste

NOTE: So, skipping the pork saves you about 180 kcal and £2.00—plus it keeps the dish lighter and vegetarian-friendly 🌱

🔪 Instructions

1. Prepare the pasta
   
2. Warm the leftovers
   
   • Heat olive oil in a large pan.
     
   • Add the cooked pork (if using) and let it warm gently.
     
   • Add the cooked cauliflower and stir-fry with garlic and chilli for 2–3 minutes.
     
3. Build the sauce
   
   • Add a ladle of pasta cooking water to the pan.
     
   • Break up the cauliflower slightly so it coats the pasta but keep some chunks for texture.
     
4. Finish the pasta
   
   • Drain the pasta early and transfer it into the pan with the cauliflower mix.
     
   • Toss everything together, adding small splashes of pasta water as needed, until the pasta finishes cooking in the sauce.
     
5. Serve
   
   • Drizzle with extra virgin olive oil.
     
6. Finish with salt, black pepper, and plenty of grated Grana Padano.

⏱ Details

Prep Time: 15 Minutes

Difficulty: Easy

🎥 Watch the Video

Here you can watch it !!!

https://youtube.com/shorts/zUMpYO7693c?feature=share

💡 Notes & Tips

• This dish is fantastic for zero-waste cooking. Keep it vegetarian for a lighter meal, or use leftover pork (or even sausage) for a richer, heartier version.