Printable Cauliflower and Green Peas (Pasta Dish) Recipe Card
A simple cauliflower and peas pasta recipe featuring improved flavor, better texture, and easy variations.
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 8 ounces gluten-free pasta
- 4 cups cauliflower florets
- ½ cup frozen peas ,thawed
- 1 cup chopped kale
- 1 tbsp chopped fresh parsley
- ¼ cup gluten-free panko breadcrumbs
- 2½ - 3 cups vegetable broth ,divided
- 4 tbsp Olive Oil ,divided
- ½ yellow onion ,diced
- ⅛ tsp. ground black pepper
- ¼ tsp. kosher salt
- 2 cloves garlic ,minced
- ½ tsp. dried thyme leaves
- ⅛ tsp. red pepper flakes
- fresh lemon juice
- Vegan Parmesan cheese (optional, for topping)
- ⅛ cup vegan bacon bits (optional)
Instructions
Prepare the Topping
- Heat a large pot over medium heat. Then, add vegan bacon bits, panko, and black pepper. Afterward, cook for 3–4 minutes until deep golden. Remove, mix with Parmesan, and set aside.
Cook the Cauliflower Mixture
- Add 2 tablespoons of oil to the same pot, and cook the cauliflower, onion, and salt for about 15 minutes, until tender and lightly browned. Afterward, add garlic, thyme, and red pepper flakes. Then cook briefly and remove from the pot.
Cook Pasta in Broth
- Add 2 1⁄2 cups vegetable broth and bring to a simmer. Next, add the pasta and cook, stirring often, until tender and most of the liquid has been absorbed. Also, add more broth as needed.
Add Vegetables
- Stir in peas and cook for about 30 seconds. Then add kale and cook until wilted.
Combine and Finish
- Add the cauliflower mixture to the pot. Remove the pot from the heat, and add parsley, lemon juice, and remaining Parmesan. Then, mix and adjust the seasoning (remember, the bread crumb mixture is a bit salty/peppery too).
Serve
- Divide the dish into bowls and top with the breadcrumb mixture.
Notes
- Optional toppings (vegan bacon, Parmesan) enhance flavor but are not required.
- Texture depends on properly cooking the cauliflower.
- Adjust the broth as needed to account for the pasta’s absorption.
Doneness Cues
- Cauliflower should be tender with slight browning, not falling apart.
- Pasta should be cooked through but still firm (not mushy).
- Kale should be wilted but still vibrant.
- The final texture should be moist and lightly coated, not dry.
Success Tips
- Cook pasta in broth, not water, to build flavor.
- Avoid overcooking cauliflower; it should keep some structure.
- Add lemon juice at the end for balance.
- Use extra broth to adjust consistency if needed.
Storage and Reheating
- Fridge: Store in an airtight container for up to 3–4 days.
- Reheat: Add a splash of broth or water before reheating to prevent dryness.
- Freezing: Not recommended due to texture changes.
Nutrition
Serving: 4servings | Calories: 300kcal | Carbohydrates: 45g | Protein: 12g | Fat: 10g | Fiber: 8g