Pasta with cauliflower and capers in spicy tomato sauce

Pasta with cauliflower and capers in spicy tomato sauce

Have you ever had a head of cauliflower languish a couple of days just waiting for inspiration? Try this simple and delicious veggie pasta dish.

Servings: 2


  • Whole wheat pasta of your choice
  • 2 tablespoons extra virgin olive oil
  • 2 big cloves garlic, minced
  • 1/4 teaspoon red chili flakes
  • 14 ounce can diced tomatoes, pureed
  • 1 small head cauliflower or part of a big one, separated into small florets
  • 2 tablespoons capers, rinsed, drained and chopped
  • Pinch of sugar
  • Salt to taste
  • Handful parsley, chopped
  • Handful pecorino or parmesan-reggiano cheese, grated


  1. Bring a large pot of salted water to a boil. Add a generous amount of salt. 
  2. Blanch the cauliflower for about 5 minutes, skim out to a bowl of cold water. Chop into small pieces. Bring the water back to a boil. 
  3. Cook pasta of your choice. 
  4. Meanwhile, heat the olive oil in a saucepan. 
  5. Sauté the garlic and crushed red chilies until the garlic is fragrant. 
  6. Add the pureed tomatoes, cauliflower, capers, a pinch of sugar, and a little salt. Simmer for 10 to 15 minutes. Taste and adjust seasoning. 
  7. Stir in the parsley. 
  8. Add the cooked pasta. Stir to coat and serve topped (or not) with the grated cheese.