• Total Time: 45 minutes
  • Yield: 4-6 1x


  • 1 lb penne
  • 1 cauliflower, cut into small florets (without the stem)
  • 1 small onion
  • 1/3 cup olive oil
  • 1 28 oz can peeled tomatoes
  • 1 cup heavy cream
  • 1/2 cup parmigiano
  • Salt and pepper to taste

Which wine do
I pair with this recipe?

Check out our wine pairings to complement this recipe!

Find Out


  1. Cut the cauliflower into small, bite-size florets, and wash. In a large skillet, sauté the onion in the olive oil until translucent. Then add the cauliflower and sauté for 5 more minutes. Drain the tomato juice from the can, and coarsely chop the tomatoes. Add the tomatoes to the onion and cauliflower and cover for 5-10 minutes or until the cauliflower is still firm, but tender. Uncover and add the cream and salt and pepper and cook for an additional 5 minutes. Remove from the heat and stir in the Parmigiano. Meanwhile, boil the water and cook the penne until al dente. Drain the penne and add it to the cauliflower mixture.
  2. Sprinkle with Parmigiano and serve immediately. Buon Appetito!