Cauliflower alla Vodka

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This cauliflower alla vodka is the plant-based meal you need right now! Cauliflower soaks up the creamy vodka sauce beautifully, making it a satisfying alternative to pasta. For an easy shortcut, you can swap the homemade sauce for a jarred vodka sauce. It saves time without sacrificing that signature velvety texture and bold, tangy taste. If you go that route, just be aware that it could add extra sodium to the dish.

Active Time:
25 mins
Total Time:
30 mins
Servings:
4
  • This recipe uses one skillet, making it easy to clean up afterward.
  • Antioxidant-rich cauliflower in the sauce adds nutrients to help protect against cancer and boost heart health.
  • You can save time by using jarred vodka sauce while maintaining that signature bold, tangy taste.

Cauliflower alla Vodka is so satisfying and rich you won’t miss the pasta. Antioxidant-rich cauliflower and onions are sautéed until perfectly tender—making them the perfect consistency to grab onto and absorb the creamy vodka sauce. This plant-based dish is finished with a sprinkling of melty calcium-packed mozzarella cheese and fresh basil for brightness. Keep reading for our expert tips including how to get the most tender cauliflower and ingredients you could add to boost the nutrition even more in this dish. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • You can use microwaved or blanched cauliflower if you prefer, just add the cauliflower after the onions have softened. Reduce the simmering time as needed so the cauliflower doesn’t get mushy.
  • It’s important to stir the cauliflower mixture while it simmers to prevent the florets from getting stuck and burning on the bottom of the pan.
  • For added nutrients, stir in some spinach about 2 minutes before the cauliflower and sauce are done in Step 3. The aim is to wilt the spinach without overcooking it.
  • If you have extra time, rub some garlic over the toasted baguette slices, top them with additional mozzarella and broil until melted. Or skip the bread entirely and serve Cauliflower alla Vodka over pasta.

Nutrition Notes

  • Cauliflower seems to defy the rules of eating the rainbow, but make no mistake, this white vegetable is packed with nutrients. It is a cruciferous vegetable, which means it has nutrients that help protect against cancer. It also has potassium and fiber, two nutrients that are essential for heart health. 
  • Onions have a strong smell for a reason; they are packed with sulfur-containing compounds that help fight inflammation and chronic disease, and these special nutrients may play a role in cancer prevention. 
  • You’ll make your own vodka sauce using this recipe with a little help from a can of tomato sauce. We chose a low-sodium version to help control the amount of salt—too much sodium in your diet can elevate your blood pressure, so choosing a lower-sodium option is always the best choice to keep your heart healthy. 
  • Mozzarella cheese comes in many varieties, but we chose part-skim, low-moisture mozzarella to reduce the amount of saturated fat in this dish and increase the calcium—great for your heart and bone health.
an image of the ingredients to make the Cauliflower alla Vodka

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Clarie Spollen

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Ingredients

Original recipe (1X) yields 4 servings

  • 2 tablespoons extra-virgin olive oil

  • 5 cups cauliflower florets, cut into ½-inch to 1-inch pieces

  • ½ cup chopped yellow onion

  • 1 tablespoon tomato paste

  • 3 medium cloves garlic, minced (about 1 tablespoon)

  • 1 teaspoon salt-free Italian seasoning

  • ½ teaspoon salt

  • ¼ teaspoon crushed red pepper

  • 1 (15-ounce) can no-salt-added tomato sauce

  • ½ cup heavy cream

  • ¼ cup vodka

  • ¾ cup shredded low-moisture part-skim mozzarella cheese

  • Chopped fresh basil for garnish (optional)

  • 4 (1-ounce) pieces crusty whole-wheat baguette, toasted

Directions

  1. Heat 2 tablespoons oil in a large, broiler-safe skillet over medium heat. Add 5 cups cauliflower and ½ cup onion; cook, stirring occasionally, until the cauliflower is lightly browned and the onion is softened, about 5 minutes.

    an image of the cauliflower in the skillet

    Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Clarie Spollen

  2. Add 1 tablespoon tomato paste, the minced garlic, 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.

  3. Stir in 1 (15-ounce) can tomato sauce, ½ cup heavy cream and ¼ cup vodka; reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the cauliflower is fork-tender and the sauce is thickened, 8 to 10 minutes.

    an image of the tomato sauce being stirred in with the cauliflower

    Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Clarie Spollen

  4. Meanwhile, preheat oven to broil with rack in top third position.

  5. Sprinkle ¾ cup mozzarella over the cauliflower mixture. Broil until the cheese is melted and lightly browned, about 5 minutes. Garnish with basil, if desired. Serve with toasted baguette.

    an image of the Cauliflower alla Vodka

    Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Clarie Spollen

Frequently Asked Questions

  • What does vodka do for a sauce?

    Vodka can enhance a creamy tomato sauce. It brings out the rich flavors and aromas of the tomatoes, balances the sweetness and adds a touch of spice. Additionally, vodka helps prevent the sauce from separating, ensuring that the tomatoes and heavy cream stay well combined. This not only improves the texture but also adds depth to the overall flavor.

  • How should I serve Cauliflower alla Vodka?

    We recommend enjoying this dish with a baguette. However, if you prefer something more filling, serve it over your favorite pasta. To complete the meal, consider adding one of our salads: Basic Green Salad with Vinaigrette, Herb & Arugula Salad with Balsamic Vinaigrette or Little Gem Wedge Salad with Blue Cheese & Herb Dressing.

  • How should I store and reheat leftovers?

    Store leftovers in the refrigerator for up to 4 days. To reheat, microwave or reheat in the oven at 350°F or in a skillet on the stovetop, stirring occasionally until heated.

EatingWell.com, April 2025

Nutrition Facts (per serving)

435 Calories
22g Fat
42g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 cup cauliflower mixture & 1 piece baguette
Calories 435
% Daily Value *
Total Carbohydrate 42g 15%
Dietary Fiber 6g 20%
Total Sugars 8g
Protein 12g 25%
Total Fat 22g 28%
Saturated Fat 10g 49%
Cholesterol 44mg 15%
Vitamin A 193µg
Vitamin C 37mg 41%
Vitamin D 1µg
Vitamin E 3mg 22%
Folate 105µg
Vitamin K 19µg
Sodium 624mg 27%
Calcium 200mg 15%
Iron 2mg 12%
Magnesium 66mg 16%
Potassium 719mg 15%
Zinc 2mg 16%
Vitamin B12 0µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Sarah Pflugradt, Ph.D., RDN, CSCS
Sarah Pflugradt

Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition.

and
Linda Frahm
Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.