If you ever find yourself in a Sicilian kitchen when the weather cools down, you might just stumble upon a dish that's something special—pasta with yellow cauliflower and saffron. It's a mix of the ...

Here’s a delicious Italian pasta recipe that uses cauliflower and prosciutto mixed with some fusilli, or similar short pasta. It’s quick and easy, and a great way to use up your cauliflower with a ...

In a food world where al dente, crisp, and caramelized reign, pasta tossed with long-cooked, falling-to-pieces cauliflower might not ever catch on. Add to it breadcrumbs and cheese, and the ...

Cauliflower as a comfort food? Donna Scala, co-owner of Bistro Don Giovanni in Napa, thinks so. Her Pasta alla Gianni is an "old faithful" dish that never fails to satisfy. "I love cauliflower, and I ...

David Malosh for The New York Times. Food Stylist: Simon Andrews. This simple pasta, named pasta alla Paolina con cavolfiore, from Palermo, Italy, layers flavor upon flavor: It begins with oil-packed ...

Add Yahoo as a preferred source to see more of our stories on Google. Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood Cauliflower is the nutritious cruciferous ...

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Vegetarians go for seconds. Friends with nut and soy and seafood allergies rejoice. Even ...

With its mild taste and malleable texture, cauliflower has been made into imitations of staple carbs like rice and gnocchi. Now, you can buy fresh-from-frozen-cauliflower pasta. Caulipower, the brand ...

My kids don't think I'm a very good cook. Being a food editor for seven years doesn’t buy you any street cred when it comes to the under-five set. The other night my son tasted a mozzarella stick for ...

As the plant-based craze continues to grow, cauliflower crust pizza creator CAULIPOWER has expanded into all-new plant-based pasta. Linguine and Pappardelle are the two new varieties that will be ...

You can use fresh basil or cauliflower if you'd like (I've tried both), but because it's one of those pantry dishes (a dish you can make any time by always keeping the ingredients on hand in the ...