Make this cauliflower rigatoni recipe for a pasta and vegetable dish everyone will love! Featuring fresh vegetables, delicious rigatoni pasta, and the perfect blend of cheeses and seasoning, this is a wonderful meal that you’ll want to make again and again.

Cauliflower Rigatoni Recipe

Ingredients you will need:

  • 1 bunch cauliflower cut into 1 1/2″ sections
  • 2 sweet bell peppers, julienned
  • 1 small red onion, sliced
  • 2-3 cloves garlic chopped
  • ¼ t. red pepper flakes
  • ¼ C. extra virgin olive oil, divided in half
  • 1 C. Parmesan cheese
  • 1 t. chicken or veggie base
  • ½ C. toasted Italian breadcrumbs
  • 1 box rigatoni, prepared al dente
  • ½ C. fresh parsley, chopped

Prepare your vegetables.

Jess cuts cauliflower with a Rada Regular Paring knife.

Saute 1/4 cup oil, garlic, and red pepper flakes.

Jess adds garlic to pan.

Add cauliflower, peppers, and onions. Saute at medium-high heat.

Jess adds vegetables to pan.

Add parsley and cooked vegetables to a bowl of cooked rigatoni.

Jess adds vegetables to pasta.

Add Parmesan cheese.

Jess adds Parmesan cheese to dish.

Add seasonings and toasted breadcrumbs. Mix well.

Jess adds cheese to pasta dish.

Serve and enjoy!

Jess poses with completed pasta.

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Rigatoni Pasta Video Recipe


Start Video Transcript

Hi there! Jess in the Rada kitchen, thanks for joining me. Today we are going to make a delicious pasta dish. This is the garlic and chili pepper infused cauliflower and sweet bell pepper rigatoni. Let’s go ahead and start by prepping our peppers.

We are going to start by using yellow peppers. My yellow pepper is huge so I am only going to need to use about half of that. We’re going to go ahead and julienne the pepper. I’ve already removed the seeds and the stem. Now onto our orange pepper. Now for a red onion. We’re just going to take the blossom and the end off. Cut it in half. Just slice it.

So here I have about half a head’s worth of cauliflower. I’ve just broken it apart as much as I can. What I’m going to do is come back with my paring knife and section off some long, skinny pieces so it looks nice and uniform in our pot. You can make them as big or little as you like. Now for our garlic. I’m just going to smash these cloves and come back over with my knife.

So here in my pan I have ¼ cup refined coconut oil. You can use olive oil or any type that you like. To this I’m going to add chopped garlic and about ¼ teaspoon of red chili pepper flakes. If you like things a little spicier you can go ahead and add a little bit more. We’re going to sauté these for just a few minutes.

So on medium-high heat we are going to caramelize all of our vegetables. I’m going to add cauliflower as well as peppers and onions. Our vegetables are getting this nice, pretty brown on them. To this I’m going to add about a teaspoon of our vegan chicken base and then continue to stir. Here we have our rigatoni that we’ve cooked, drained, and allowed to cool. Now with my parsley, just give it a quick chop, about a cup’s worth.

Let’s transfer chopped parsley into our bowl with our noodles, slide this over, and all of those delicious vegetables are going to go right on top. You can see they have that pretty color. This is going to be served at room temperature after we toss it with the rest of our ingredients. Finally, we add grated Parmesan and Romano cheese, some black pepper, some sea salt, and now I’ll give it a good toss with my Rada Non-Scratch Spoon. So pretty. And you could add some olive oil or melted coconut oil. And then we’re going to top it off with our toasted bread crumbs. Just make sure you’re stirring all the way from the bottom up.

So here we have our heaping bowl of garlicky goodness. We have our sweet bell peppers, our cauliflower tossed with some olive oil, rigatoni, cheese, and toasted breadcrumbs to give it a little crunch at the end. Thank you so much for joining me today! Be sure to check us out at, and subscribe to our YouTube channel for more great recipes just like this one.

End of Video Transcript