For an extra layer of flavor, try browning the cauliflower florets in the skillet before adding the tomatoes. This will give them a nutty, caramelized taste. If you don't have fresh Parmesan, Pecorino Romano also works well in this dish. Feel free to experiment with different herbs and spices. A pinch of red pepper flakes will add a touch of heat, while fresh basil or oregano can brighten the sauce. This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before tossing with the pasta.
The Fridge Scavenger's Tomato and Cauliflower Pasta
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS10
Transform humble fridge staples into a deeply flavorful and satisfying pasta dish. This recipe champions resourcefulness, turning leftover tomatoes and cauliflower into a vibrant sauce that clings beautifully to any pasta shape you desire.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate63 g
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Cholesterol18 mg
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Fiber9 g
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Protein20 g
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Saturated Fat5 g
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Sodium673 mg
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Sugar13 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, deep skillet with a lid, place one slice of celery. Add the olive oil. Heat over medium-high heat until the celery slice sizzles, indicating the oil is ready, about 3-5 minutes. Add the remaining celery, onion, and garlic. Reduce heat to medium and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
02
StepStir in the cauliflower florets, mashed tomatoes, dried sage, salt, and pepper. Increase heat to medium-high and bring the mixture to a simmer, about 5 minutes. Cover the skillet, reduce heat to low, and cook until the cauliflower is tender and easily pierced with a knife, about 15 minutes. If the sauce becomes too thick or starts to stick to the bottom of the pan, add chicken broth 1 tablespoon at a time until desired consistency is reached.
03
StepMeanwhile, bring a large pot of lightly salted water to a rolling boil. Add the linguine and cook according to package directions until al dente, about 11 minutes. Reserve about 1/2 cup of the pasta water before draining. Drain the pasta and transfer it to a large serving bowl.
04
StepPour the tomato and cauliflower sauce over the cooked pasta. Add the grated Parmesan cheese and toss thoroughly to coat, adding a splash of the reserved pasta water if needed to loosen the sauce. Serve immediately, with extra Parmesan cheese on the side.
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Pablo Rosenbaum
Jun 30, 2025I never thought cauliflower could taste so good in a pasta sauce!" - Sarah
Desiree Hermann
Jun 29, 2025I added a pinch of red pepper flakes for a little heat. Yum!" - Jessica
Nia Larkin
Jun 28, 2025The sage adds such a lovely earthy flavor. My family loved it!" - Emily
Felicity Welchkozey
Jun 27, 2025This is my new go-to weeknight pasta recipe. It's so easy and satisfying." - Kevin
Maiya Mosciski
Jun 26, 2025I used vegetable broth instead of chicken broth to make it vegetarian." - Brian
Israel Braun
Jun 24, 2025The sauce is even better the next day. Great for meal prepping!" - Ashley
Josiane Waters
Jun 12, 2025I substituted broccoli for the cauliflower and it was still delicious." - David
Rosanna Corkery
Jun 7, 2025This recipe is a lifesaver when I have leftover veggies in the fridge." - Michael