Published on: 10/13/2026
This news was posted by Oregon Today News
Description
This recipe takes the classic pairing of cauliflower and cheese and boldly transforms it into a creamy, craveable pasta. Here, the cauliflower is cooked in stock, which imparts a robust savoriness, and then blitzed into a light, silky foundation for pasta that requires no milk, flour nor any other thickeners. There's room to experiment with different cheeses too: A nutty Gruyère or a rich Gouda would be excellent alternatives. The final dish doesn't particularly taste of cauliflower, making it a good one to serve to picky eaters or brassica skeptics.
News Source : https://www.oregonlive.com/nytcooking/2026/10/790799142-cauliflower-cheese-pasta.html
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