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Whole Wheat Pasta with Sun-Dried Tomato Creamy Cauliflower Sauce

  • Author: Caitlin
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4-6 1x


  • 810 large garlic cloves, minced
  • 2 tablespoons butter
  • 56 cups cauliflower florets (or one head)
  • 67 cups vegetable broth or water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup milk
  • ½ cup oil-packed sun dried tomatoes (~half a small jar)
  • *1/2 cup mozzarella cheese (optional)
  • 1 box (16 oz) whole wheat pasta


  1. Bring broth or water to a boil and cook the cauliflower, covered, for about 8 minutes, or until tender.
  2. Using a large pan, sauté the minced garlic in butter for a few minutes, until soft and fragrant, but not brown. Remove from heat.
  3. Drain cauliflower (drain, not strain – save the water!), and add to blender in batches, with the garlic, salt, pepper, milk and 1/2 to 1 cup of the cauliflower broth, based on consistency.
  4. While you’re blending the cauliflower, bring the broth back to a boil and cook pasta according the package directions.
  5. Set half the cauliflower mixture aside for another use. Blend remaining mixture with the sun-dried tomatoes. Return to pan for a few minutes and add optional mozzarella cheese, then mix with whole wheat pasta and serve.
  6. *Half of the sauce + 16 oz of pasta makes 4-5 large servings, and even more sauce!
  • Category: Entree, Pasta
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