• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound gigli (or penne)
  • 12 heads purple cauliflower, cut into small pieces
  • 1/2 cup olive oil
  • 4 cloves of garlic, sliced
  • 2 cups vegetable or chicken broth
  • Salt and pepper, to taste
  • Parmigiano cheese, grated

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  1. In a large skillet, sauté the garlic in the olive oil until golden. Add the broth, being careful that it doesn’t splatter when it enters the oil. When the broth is hot, add the cauliflower and cover, cooking for 5-10 minutes until tender, but not soft. Add about 1 teaspoon of each salt and black pepper, depending on taste.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente and drain it. Add to the cauliflower and mix over medium heat. Serve immediately serve with a sprinkle of Parmigiano.