Sausage-Cauliflower Spaghetti

Total Time
Prep 10 mins
Cook 25 mins

This is from Food Network Magazine October 2010.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.


Most Helpful

I had clipped this recipe back in October, but haven't tried it until now (Feb). I made a few changes- first, I cut it down to a single serving. Next, I cut the pasta back by an ounce, and increased the meat by an ounce. Next, I added a pinch of pepper flakes to the sausage and garlic mixture, and topped the whole dish with some chopped fresh basil. Lastly, I used regular pork Italian sausage instead of Turkey. Wonderful dish, and very easy to pull together quickly. I loved that it had the cauliflower in it, making it truly a one-dish meal. Thanks for posting!

IngridH February 26, 2011

I made substitutions based on what I had on hand so maybe not fair to assign stars...although 4 stars is not bad!! I had Trader Joe's Chicken Apple Chardonnay sausage so I used that instead of Italian sausage. I threw in some crushed red pepper and italian seasonings to account for the milder taste of the chicken sausage. I did not have any scallions so I merely omitted them. No spaghetti noodles but I had fettucini. I was looking for a recipe that I could use ingredients that I had on hand and stumbled on this one, with the necessary modifications, and it was very good! I will definitely make again and maybe throw in some chopped red peppers or roasted red peppers. I'm very pleased! Thank you for posting; it saved me from throwing out the cauliflower that I HAD to use now.

HisPixie August 20, 2012

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