This comforting Giada Brown Rice Pasta with Creminis and Creamy Cauliflower takes 45 minutes to prepare and is made with brown rice pasta, cremini mushrooms, cauliflower, garlic, and grated Parmesan cheese. A dinner, it’s both indulgent and easy to make. Serve warm for a crowd-pleasing finish.

Recipe Ingredients

• 1 small or ½ large head of cauliflower, cut into florets (about 1 pound)
• 2 garlic cloves, smashed and peeled
• Kosher salt
• 5 ounces frozen spinach, thawed, squeezed dry, and drained well
• 2 tablespoons chopped fresh basil leaves
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice (from 1 lemon)
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• 8 ounces cremini mushrooms, sliced ⅛ inch thick
• 1 shallot, minced
• 1 (12-ounce) package brown rice pasta
• 1 cup cherry tomatoes, halved (optional)

How To Make Giada Brown Rice Pasta with Creminis and Creamy Cauliflower

Prepare Cauliflower Cream

1. Cook Cauliflower: Reduce heat to medium to maintain a simmer, salt the water well, and cook for about 15 minutes or until the cauliflower is completely tender.
2. Puree Cauliflower: Puree until smooth and creamy, scraping down the sides as needed, and season with ½ teaspoon salt.

Cook Mushrooms and Shallot

1. Sear Mushrooms: Add the remaining 2 tablespoons olive oil to the skillet, add the mushrooms, and cook undisturbed on the first side for 4 minutes, until golden brown.
2. Finish Cooking Mushrooms: Stir with a wooden spoon, add the shallot, and continue cooking until both sides of the mushrooms are browned, and season with ¼ teaspoon salt.

Cook Pasta and serve

1. Cook Pasta: Cook the rice pasta according to package directions, drain well, reserving 1 cup of pasta water.
2. Assemble Dish: Add the cooked pasta to the cauliflower-mushroom mixture, toss well, adding pasta water as needed to loosen, and stir in the tomatoes if using.

Recipe Tips

• Ingredient Substitution: For a dairy-free version, replace the heavy cream with coconut milk, which adds a subtle sweetness and maintains the creamy texture while making the dish suitable for those with lactose intolerance.
• Make Ahead: Prepare this dish up to 24 hours in advance and store in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop, adding a splash of broth if needed to restore the original consistency.
• Cauliflower Alternatives: Feel free to swap out cauliflower with other vegetables, such as broccoli or carrots, for a change of pace, or add some sautéed mushrooms for added umami flavor and texture.
• Spice It Up: Elevate the flavor profile by adding a pinch of red pepper flakes or a sprinkle of smoked paprika to give the dish a bold, spicy kick or a smoky depth, respectively.
• Leftover Magic: Transform last night’s dinner into tomorrow’s lunch by repurposing the leftover pasta into a cauliflower-packed salad, adding some mixed greens, cherry tomatoes, and a light vinaigrette for a fresh twist.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Farro Salad With Tomatoes And Herbs
• Giada De Laurentiis Buttermilk Cornbread
• Giada De Laurentiis Cauliflower Alfredo