Pasta and Cauliflower

Pasta and Cauliflower

54
ANGCHICK 33

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

30 m servings 720 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

54
  1. 64 Ratings

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Most helpful positive review

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...

Most helpful critical review

Used less oil & added some pasta water as suggested. Also, added 1/4 cup pinenuts & one more clove of garlic, omitted garlic powder. Quick & Easy!

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.

This is the second time I've reviewed this recipe, but I can't seem to edit my initial post...In an attempt to avoid having to wash another pan, I merely "steamed" the cauliflower with the onion...

I have made this twice now and we have decided it is a "keeper". I did not use 1/2 cup of oil, more like 1-2 T., and a little more pamesan cheese. Delicious!! Better than boring steamed caulifl...

Used less oil & added some pasta water as suggested. Also, added 1/4 cup pinenuts & one more clove of garlic, omitted garlic powder. Quick & Easy!

This was a pretty good meal. I made a few changes though - I roasted the cauliflower and onion in the oven and I think that really made a lot of difference. I coated them in about 2 TBS of oli...

I did not steam my cauliflower. Instead, I tossed it with a little EVOO and some salt/fresh ground pepper and roasted it. I did increase the garlic by a few cloves, I upped the parmesan cheese a...

For my tastes,adding a little pasta water makes this a "10"