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Lunch recipe · from the recipe book

Parmesan Cauliflower Tomato Sauce

A silky, savory tomato sauce thickened with simmered cauliflower and carrot, finished with nutty Parmesan and a pinch of chili for a creamy-feeling coat on pasta.

Parmesan Cauliflower Tomato Sauce

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1 medium110 gYellow onionfinely chopped
  • 2 medium120 gCarrotsfinely chopped
  • 2⅓ cups florets250 gCauliflowercut into small florets
  • 4 cloves12 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • ½ cup120 gWater
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper
  • ⅓ cup grated40 gGrated Parmesan
  • ⅓ cup leaves8 gFresh basiltorn

Steps

  1. Prepare the vegetables first: chop the onion and carrot, cut the cauliflower into small florets and mince the garlic.
  2. Warm the olive oil in a large pot over medium heat. Add the onion and carrot and cook, stirring, for 6 to 8 minutes until soft.
  3. Add the garlic and cook for 1 minute, then stir in the tomato paste and cook for 1 minute more until it darkens slightly.
  4. Add the canned tomatoes with their juice, the cauliflower, the water, the oregano and the red pepper flakes. Bring to a simmer.
  5. Cover and simmer gently for 20 to 25 minutes, stirring now and then, until the cauliflower is very tender.
  6. Take the pot off the heat and blend the sauce with an immersion blender until smooth (or blend carefully in batches in a vented blender and return to the pot).
  7. Stir in the Parmesan, salt and black pepper over low heat until the cheese melts into the sauce.
  8. Toss with hot cooked pasta and scatter the basil on top.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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