Creamy Cauliflower Pasta

Creamy Cauliflower Pasta

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Creamy Cauliflower Pasta

Our Creamy Cauliflower Pasta is delicious and full of flavour, the perfect easy and warming recipe for a family-friendly dinner.

This recipe was provided by our wonderful Chef Sita at Guardian Springfield Southern Cross Circuit.

Serves 4-6


  • 3 – 4 packets of penne pasta or spaghetti pasta
  • 6 x 300mls thickened cream
  • 1/2 cup chicken stock powder
  • 1 x bag frozen cauliflower or 1 whole fresh cut and sliced into bite size pieces
  • 1 x tablespoon mince Garlic
  • 1/2 cup chopped chives
  • 1/2 cup of frozen or fresh diced onions
  • 2 x tablespoons garlic powder


  1. Cook pasta according to package instructions. Partially cooking the pasta is also a good option, as it will be cooking again once added into the sauce. Once you think the pasta is ready, drain it out then run it under cold water until cooled, then set aside.
  2. In a medium to large pot, add 1/2 cup oil. Fry your onions and garlic until brown in colour, add in the cauliflower and continue frying until cauliflower is thoroughly cooked through.
  3. Next add the cream. Continue stirring, add the chicken stock and garlic powder. Mix until powder has dissolved into the cream. Add 1/2 cup of grated cheese and stir until all ingredients are combined and cheese has melted through.
  4. Add the pasta a portion at a time and continue to mix through the sauce. Add more cream if you think it needs more sauce. Try not to overcook the pasta as it will become mushy. Once all ingredients are well combined, let it simmer for 5-6 minutes then it’s ready to plate up.

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