By leaving out the meat, this spaghetti and cauliflower recipe may be made vegetarian.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (14.5 ounce) package penne pasta
- 1 tablespoon olive oil
- 2 pounds cauliflower florets
- 1 pound ground beef
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, drained
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1 pinch red pepper flakes
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- While pasta cooks, heat oil in a large skillet over medium-high heat. Add cauliflower; cook and stir for 3 minutes. Add beef, onions, and garlic; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir in tomatoes, parsley, salt, and pepper flakes. Cover and cook for 10 minutes.
- Drain penne. Pour into the skillet and stir to combine. Serve.
- You can use ground turkey instead of beef.
Nutrition Facts
| Calories | 482 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 8 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 688 mg |
| Sugars | 11 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |