Cauliflower Alla Vodka Is So Delicious, I Didn’t Even Miss the Pasta

My love of pasta alla vodka began as an inquisitive child, when I asked a waiter if the kitchen could prepare the dish without vodka since I was underage. Fortunately, my culinary knowledge has expanded, and I now understand that most (if not all) of the alcohol cooks off when heated. 

Over the years, pasta alla vodka became one of my signature recipes, something I cooked regularly for my housemates in college and my family’s typical request for special occasions. (Although I don’t drink, I still keep a bottle of vodka on hand to make my favorite dinner.) I’ll serve it with a side of vegetables and protein to make it a complete and balanced meal. So when I came across the recipe for Cauliflower Alla Vodka, I knew immediately that I needed to try it. 

It’s quite possibly the perfect union: It combines my favorite pasta sauce with one of my favorite vegetables—cauliflower. The cruciferous vegetable is so underappreciated. Not only does it lend itself to so many different uses, but it’s also packed with nutrients like fiber, vitamin C and vitamin K, which can help reduce inflammation and improve gut health. I love adding it to grain bowls and using it in soups, or even just serving it roasted as a side dish. I knew it was bound to be a tasty option when paired with the rich and creamy vodka sauce. 

In making this dish, I decided to stay true to the recipe, which was actually pretty similar to my own. I was all too happy when I realized that I’d only have a few dishes to wash, since the recipe is made in a single skillet. I started by cooking the cauliflower and chopped onion in my cast-iron skillet, waiting for the vegetables to lightly brown. Then I added the tomato paste, minced garlic, Italian seasoning, salt and pepper, and stirred until the fragrant aroma wafted around my kitchen. 

After adding a can of tomato sauce, half a cup of cream and the vodka, I brought everything to a simmer and waited until the sauce thickened and the cauliflower was cooked through. Next, I topped the cauliflower with a generous sprinkle of mozzarella and popped it under the broiler until the cheese was melty, golden and bubbling. Then it was finally time to eat!

I served the finished dish with thick slices of toasted bread and garnished it with some fresh basil leaves. A single bite had me convinced that this was going to become one of my regular meals. The creamy sauce clung to the tender cauliflower florets, creating a delicious and rich bite. 

One thing I loved about this dish is that I got a healthy serving of veggies, thanks to the cauliflower. Whereas I’d typically add in a handful of spinach when making the pasta version, swapping the pasta for cauliflower meant that I had a satisfying meal that was full of nutrients. Truthfully, I didn’t even miss the pasta, since the cauliflower offered a similar texture and was just as satiating. I’ll definitely be making this one-skillet dish again and serving it to my loved ones to see if they’ll prefer it to pasta, too.