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Pan-Roasted Cauliflower Pasta with Smoky Tomato Sauce

Emma Christensen
  • minutes
  • Serves 4

INGREDIENTS

4

thin slices Prosciutto

1

bag Cauliflower florets, frozen

2 tbsp

Flat-leaf parsley or basil, fresh leaves

2 cloves

Garlic

2 14.5 ounce cans

Tomatoes, fire-roasted

12 oz

Short pasta, dry

2 tbsp

Olive oil

1

Parmesan cheese