Pasta and Cauliflower

Pasta and Cauliflower

51
ANGCHICK 33

"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.

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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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 20-2...

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 a...

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.