Pasta and Cauliflower

Pasta and Cauliflower

51
ANGCHICK 32

"A perfect vegetarian meal. This dish can be made with frozen or fresh cauliflower. I also make this with broccoli."

Ingredients 30 m {{adjustedServings}} servings 720 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 720 kcal
  • 36%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 95.7g
  • 31%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 6 minutes.
  3. Heat olive oil in a large skillet over medium-high heat. Add onion and saute until golden, 7 to 10 minutes. Add garlic and saute until golden brown, 2 to 3 minutes; stir in cauliflower, parsley, garlic powder, salt, and pepper.
  4. Drain pasta and transfer to a large serving bowl. Toss pasta with onion-cauliflower mixture; top with Parmesan cheese.
Tips & Tricks
Penne Pasta with Peas and Prosciutto

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Roasted Garlic Cauliflower

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Footnotes

  • Cook's Note:
  • Frozen cauliflower can also be used in place of fresh.
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Reviews 51

  1. 61 Ratings

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ASHLEIGHL
2/25/2010

Better method-Use 1 head cauliflower cut into florets and seasoned with 2-3 tablespoons olive oil, salt, pepper, and minced garlic to taste. Roast on a baking sheet in a 400 degree oven for 20-25 minutes. Meanwhile, make pasta and drain. Toss cauliflower and pasta together (with olive oil from baking sheet) and add 1/2 cup pasta water. Combine. Top with cheese. YUMMY! Something truly wonderful happens when you roast cauliflower. Must try!

maliengus
3/30/2011

I always roast the cauliflower instead of steaming it. It adds so much more flavor. I toss it with a little olive oil (about 2 tbls per lg head of cauliflower), salt, pepper, granulated garlic and a little onion powder and then roast it in a very hot oven (425*) until very golden brown and pretty limp. Toss that in with your pasta and you will see why roasting the cauliflower instead of steaming it makes all the difference in the world. This is a very common menu item for Meatless Mondays at our house. A lg, full head of cauliflower is just enough for a 16 oz. box of pasta and feeds a family of four nicely as a main dish, with leftovers for the next day. If you can't find a good sized cauliflower (at least 2 to 2 1/2 pounds) then buy two smaller ones. Break the cauliflower up into pieces about as large as a toddler's fist.

heather
2/2/2006

I used a head of cauliflower and two bunches of brocolli in this recipe. I also found that using 2 tablespoons of oil was enough. I used shredded parmesan cheese instead of grated.