Cauliflower Pappardelle with Gorgonzola

Cauliflower Pappardelle with Gorgonzola

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  • Prep Time


  • Total Time


  • Servings



  • Salt

  • 3

    cups cauliflower florets, cut into generous bite-size pieces

  • 4

    tablespoons butter

  • 3

    cloves garlic. chopped

  • 3

    shallots, chopped

  • White pepper

  • 1

    cup dry white wine or stock

  • 1

    cup whole milk or half-and-half

  • 8

    ounces Gorgonzola Dolce

  • 2

    tablespoons sage, very thinly sliced

  • 1

    pound egg pappardelle or fettuccine

  • Grated or shaved Parmigiano-Reggiano


Bring a large pot of water to a boil. Salt the water, add florets and cook 5-6 minutes. Remove florets with a slotted spoon or spider to drain. Reserve the cooking water for the pasta. Heat a deep skillet over medium heat, add the butter and melt. When butter foams, add garlic and shallots, and season with salt and white pepper. Stir a couple of minutes and add wine or stock. Reduce by half, add milk or half-and-half, and reduce by half. Stir the gorgonzola into sauce and add sage; reduce heat to low. Cook pasta in cauliflower cooking water to al dente. Reserve half a cup of starchy water and add to the sauce. Drain pasta and toss with florets and sauce. Top with grated or shaved Parmigiano-Reggiano cheese and serve.


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