-
-
My review
Pasta and Cauliflower
109
ANGCHICK
"A perfect vegetarian meal. This dish can be made with frozen or fresh cauliflower. I also make this with broccoli."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 720Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- Drain pasta and transfer to a large serving bowl. Toss pasta with onion-cauliflower mixture; top with Parmesan cheese.
You might also like
Footnotes
- Cook's Note:
- Frozen cauliflower can also be used in place of fresh.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6477 Ratings
-
-
-
-
-
Most helpful positive review
2/24/2010
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 20-2...
Most helpful critical review
7/6/2004
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!
Most helpful
Most positive
Least positive
Newest
2/24/2010
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 20-2...
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 a...
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.
9/18/2008
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...
11/13/2001
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...
5/23/2012
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...
7/6/2004
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!
2/18/2011
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...