| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces spaghetti
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 12 ounces sweet Italian turkey sausage, casings removed
- 6 cloves garlic, sliced
- 1 small head cauliflower, broken into small florets
- 1 bunch scallions, chopped
- 1 cup grated pecorino romano or parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.
- Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.
Nutrition Facts
| Calories | 703 |
| Total Fat | 31 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 81 milligrams |
| Sodium | 1,085 milligrams |
| Carbohydrates | 72 grams |
| Dietary Fiber | 6 grams |
| Protein | 41 grams |
| Calories | 703 |
| Total Fat | 31 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 81 milligrams |
| Sodium | 1,085 milligrams |
| Carbohydrates | 72 grams |
| Dietary Fiber | 6 grams |
| Protein | 41 grams |
Reviews
Better than I thought. I did use turkey kielbasa and my son even liked the cauliflower in it. I think next time I would cut down on the spaghetti, a bit too much.
Quick and easy. While the pasta and sausage was cooking, I grilled the cauliflower and an added onion, and skipped the 8 minutes of steaming. The cheese really adds to the taste. I also added a pinch of dried peppers to add some spice. Thank you.
I first made this years ago when I was vegetarian, using a soy sausage (Gimme Lean is what it’s called, and I cook it in butter with chopped onion and oregano) instead of meat sausage. Since I started eating meat again, I’ve made this recipe with both real meat, as well as the fake meat, and to be totally honest with you, I prefer the fake meat version by a long haul. It’s less greasy, tastes better, and doesn’t fill me up as quickly as when I’ve made it with real meat…which is great, because I never want to stop eating this pasta once I start!
Did anyone else’s cauliflower turn to mush? Not sure if I steamed it too much (though I did 8 minutes as the recipe called for) but by the time I was done tossing the sausage/cauliflower mix with the pasta, the cauliflower had completely broken done. Perhaps it was because I had used week-old cauliflower instead of fresh? Regardless, the dish’s flavors were good. I’d try it again and just add roasted cauliflower at the end.
This is an unusual combination of things that I would not have thought to do. Delicious. I used spicy Italian sausage instead of sweet and would do that again. Gives it a small bit of spice that I personally enjoy. Don’t let the ingredients scare you. This is crazy good!
Just made this last night and ended up being a hit! I would’ve never thought cauliflower and sausage paired so well together! One thing I did differently was that I added milk and cornstarch to give it a more creamy consistency. A must try!!
This dish is wonderful. I used Sweet Italian Pork Sausage & Parmesan. I roasted the cauliflower at 400 degrees for 20 minutes before adding it to the cooked sausage. I used quite a bit of olive oil at the end & a splash of chicken stock. Yum!!!
Delicious! I skipped adding cheese and added 1 tsp paprika. Perfect. My family loved it, including my 10 year old twins. A keeper recipe!
Yummy and easy!
Great recipe!