The cauliflower acts as the meat in this pasta dish.

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Serves 4

1 small yellow or white cauliflower head, in pieces

glug of olive oil

salt & pepper, to taste

1 stick butter

20 to 25 sage leaves

1 package pasta, freshly cooked

1 cup grated Parmesan

  1. Preheat oven to 375F.
  2. Place the cauliflower in a large roasting rack and drizzle with olive oil.
  3. Sprinkle with salt and pepper.
  4. Roast until the cauliflower is al dente and golden.
  5. Melt the butter in a pan and add the sage.
  6. Use a wooden spoon and work the butter until it starts to brown. This will take just a few minutes.
  7. Remove from heat.
  8. In a large bowl, mix pasta, cauliflower, butter, sage, and Parmesan.
  9. Mix well and serve.


Photography by Susanna Blavarg

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