I Put Caulipower's New Pappardelle and Linguine Cauliflower Pasta to the Gluten-Free Test

Published on 4/29/2021 at 5:57 PM

POPSUGAR Photography | Chanel Vargas

Pasta is not my best friend. Yes, it's versatile and delicious, but one of the biggest crimes a gluten-free pasta brand can commit is making overly starchy pasta that crumbles into a mushy mess as soon as it hits the strainer — and I can point out several brands that are guilty with a capital G. As someone who would much rather have cacio e pepe spaghetti over cacio e pepe porridge, I've run the gamut of gluten-free pastas, including those made with beans, rice, vegetables, and flours you've probably only heard of if you've spent a concerning amount of time standing in the baking aisle at Whole Foods. So, when I heard that Caulipower — which makes some bomb cauliflower crust pizza — came out with two new cauliflower-based frozen pastas, I made sure I was first on the list to try them.

Through my extensive pasta-based research, I've found a few favorites. But I've also come across many brands that immediately had me ready to order in instead, and I'm glad this isn't one of them. I'll still turn to my go-to brown rice flour pasta when I'm in the mood for farfalle or rigatoni, but linguine, pad thai, and even Gigi Hadid's spicy vodka pasta sauce are officially on the menu, thanks to Caulipower. Scope out the pastas for yourself ahead, and see how I turned them into a delicious shrimp scampi and a pad thai-inspired dish with just a few simple ingredients.

Caulipower Cauliflower Pasta Nutrition Facts

Made with cauliflower, corn flour, potato starch, rice flour, and lentil flour, the ingredients in the pasta are pretty clean. Per gram, the linguine and pappardelle are lower in fat, calories, and carbs than my favorite brown rice pasta, and they're also higher in dietary fiber and iron.

After a careful inspection of the packaging and nutrition facts, I decided to give it a shot and cooked the pasta up two ways: once as shrimp scampi and once as a Thai-inspired chicken and edamame dish with purple cabbage.

Prepping the Pasta

Straight out of the package, the noodles look like the real deal, forming one big frozen clump that only requires three minutes of cook time in a pot of boiling water with minimal stirring.

Rating the Texture of the Cooked Pasta

Straight out of the pot, the pasta kept its shape nicely, and I could have been convinced on appearances alone that this was just an ordinary flour-based pasta. But the taste and texture gave it away.

Combining the Pasta With the Other Ingredients

After throwing it in the pan with the rest of my shrimp scampi ingredients, the pasta began to look a little more translucent but continued to hold its form at a time when I've seen other pastas revert back to their original rice shape.

My Finished Shrimp Pasta

Once my meal was prepped, it was time for a taste test. I started off with a single noodle and could definitely taste the cauliflower. The texture was slightly more firm than what I'm used to, resembling shirataki noodles more than rice flour noodles, but it added a nice bite to the dish. After trying a little bit of everything, the cauliflower flavor completely disappeared, and the bowl was gone in minutes.

My Finished Thai-Inspired Chicken Pasta

To keep things interesting, I also tried the pasta with a red cabbage, chicken, spinach, and edamame beans covered in a sauce made of soy sauce, Sriracha, honey, and garlic. The noodles absorbed the sauce beautifully and acted as the perfect substitute for glass noodles. While they might not have much flavor on their own, they have a nice texture and hold flavors well, so I will definitely be experimenting with tons of new pasta recipes from now on.