I absolutely love this recipe because it transforms simple spaghetti into a delightful, aromatic dish with the perfect blend of tangy lemon zest and savory Parmesan cheese. The roasted cauliflower adds a satisfying crunch and hearty texture, all while making me feel like I’m enjoying a gourmet meal straight from a trendy restaurant.
Creating recipes that are both good and good-for-you is my passion, and my Spaghetti with Cauliflower hits that sweet spot. It takes 12 ounces of spaghetti and 1 head (or about 2 pounds) of cauliflower, which we roast to bring out its natural sweetness.
The real star of the show, though, is the flip of the dish—from pentagram to pasta. We sauté chopped onions in a pan, then add garlic and red pepper flakes; toss the spaghetti and cauliflower in that pan; and finish with a glug of good olive oil.
A handful of grated Parmesan and a squeeze of fresh lemon juice.
Ingredients
Spaghetti: Delivers energy in the form of carbohydrates; essential foundation in Italian cuisine.
Cauliflower: Full of fiber and vitamins; gives structure, texture, and nutrients.
Oil Olive: Fats that are healthy for the heart; they enrich flavor and moisture.
Garlic: Adds aromatic depth; boosts immunity.
Red Pepper Flakes: Gives a zesty jolt; revs metabolism.
Parmesan cheese is a great source of protein and calcium.
It is provides a rich, umami savoriness.
Lemon Zest: Adds brightness with this dish’s citrus notes; this ingredient is packed with vitamin C.
Parsley: Provides a fresh herbal flavor; delivers antioxidants and vitamins.
Ingredient Quantities
- 12 ounces spaghetti
- 1 medium head of cauliflower, cut into florets
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Instructions
1. Prepare the salted, boiling water in a large pot for the cooking of the spaghetti. Follow the package instructions, but err on the side of slightly undercooked—best to achieve an al dente result here. Once you’ve reserved a cup of the starchy water, drain the pasta.
2. As the pasta is cooking, warm the olive oil in a large skillet over medium heat.
3. In the skillet, add the cauliflower florets and sauté them for approximately 6-8 minutes so they brown and become tender.
4. Add the minced garlic and red pepper flakes, and sauté for another minute until the garlic is fragrant.
5. Combine the skillet contents with the cooked spaghetti.
Cauliflower and Mushroom Spaghetti
Ingredients
• 8 ounces spaghetti
• 8 ounces cauliflower, cut into small pieces
• 8 ounces mushrooms, sliced
• 1 small onion, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup milk
• 3/4 cup grated Gruyère or other cheese
6. Incorporate approximately 1/4 cup of the set-aside pasta water and mix everything well. If you need to achieve a specific sauce thickness, add more pasta water.
7. Mix in the grated Parmesan cheese, lemon zest, and finely chopped parsley.
8. Add salt and pepper to taste, and mix well so that all the flavors marry.
9. Persist with the cooking and tossing over medium heat until the spaghetti is thoroughly coated and everything is heated all the way through.
10. If desired, serve the spaghetti with more Parmesan cheese and parsley. Enjoy right away.
Equipment Needed
1. Large pot
2. Large skillet
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Chef’s knife
7. Wooden spoon or spatula
8. Colander
9. Microplane or grater
10. Tongs or pasta fork
FAQ
- Q: Can I use whole grain spaghetti instead of regular spaghetti?Whole grain spaghetti will work excellently and contribute just a little more fiber to the dish.
- Q: Is it necessary to use fresh parsley?For the best flavor, use fresh parsley. If you don’t have it, substitute with dried parsley, but use less. This is because dried parsley has a more concentrated flavor than fresh parsley. Use about 1 teaspoon if you’re using dried parsley.
- Q: How can I make this recipe gluten-free?Use spaghetti made without gluten to make this dish suitable for a diet that does not include gluten.
- Q: Can I add protein to this dish?A: Totally. For extra protein, you can’t go wrong with grilled chicken, shrimp, or chickpeas.
- Q: How do I ensure the cauliflower is cooked properly?A: Sauté the cauliflower florets in olive oil until tender and golden brown. This should take about 8-10 minutes.
- Q: Can I use pre-minced garlic?Yes, you can use pre-minced garlic, but the flavor will be much more robust with fresh garlic.
- Q: Can I add other vegetables to the dish?Of course! This recipe can be effectively complemented by vegetables such as spinach, cherry tomatoes, or bell peppers.
Substitutions and Variations
Use whole wheat pasta or gluten-free pasta instead of spaghetti.
Replace cauliflower with broccoli or Brussels sprouts.
Replace olive oil with avocado oil or sunflower oil.
Substitute Pecorino Romano or nutritional yeast for a dairy-free version of Parmesan cheese.
Replace fresh parsley with basil or cilantro.
Pro Tips
1. Roast the Cauliflower: For added depth of flavor, consider roasting the cauliflower florets in the oven at 400°F (200°C) for about 20 minutes until they are crispy and golden. This will add a caramelized taste to the dish.
2. Infused Oil: Before sautéing the cauliflower, infuse the olive oil with the garlic by gently heating sliced garlic in the oil over low heat. Remove the garlic slices before adding the cauliflower to avoid burning, and then add fresh minced garlic in the later steps for more depth.
3. Lemon Balance: To ensure the lemon zest adds brightness without overwhelming the dish, you can also squeeze a bit of fresh lemon juice over the finished pasta for a fresh citrusy kick. Adjust to taste based on preference.
4. Cheese Enhancement: Mix some cheese (like Pecorino Romano) with the Parmesan for a sharper flavor contrast. You can even reserve some to sprinkle on top before serving for extra richness.
5. Herbs Variation: Add a mix of fresh herbs such as basil or oregano in addition to parsley to add a fragrant depth to the pasta, or incorporate some chili oil for a spicy twist.
Spaghetti With Cauliflower Recipe
My favorite Spaghetti With Cauliflower Recipe
Equipment Needed:
1. Large pot
2. Large skillet
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Chef’s knife
7. Wooden spoon or spatula
8. Colander
9. Microplane or grater
10. Tongs or pasta fork
Ingredients:
- 12 ounces spaghetti
- 1 medium head of cauliflower, cut into florets
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Instructions:
1. Prepare the salted, boiling water in a large pot for the cooking of the spaghetti. Follow the package instructions, but err on the side of slightly undercooked—best to achieve an al dente result here. Once you’ve reserved a cup of the starchy water, drain the pasta.
2. As the pasta is cooking, warm the olive oil in a large skillet over medium heat.
3. In the skillet, add the cauliflower florets and sauté them for approximately 6-8 minutes so they brown and become tender.
4. Add the minced garlic and red pepper flakes, and sauté for another minute until the garlic is fragrant.
5. Combine the skillet contents with the cooked spaghetti.
Cauliflower and Mushroom Spaghetti
Ingredients
• 8 ounces spaghetti
• 8 ounces cauliflower, cut into small pieces
• 8 ounces mushrooms, sliced
• 1 small onion, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup milk
• 3/4 cup grated Gruyère or other cheese
6. Incorporate approximately 1/4 cup of the set-aside pasta water and mix everything well. If you need to achieve a specific sauce thickness, add more pasta water.
7. Mix in the grated Parmesan cheese, lemon zest, and finely chopped parsley.
8. Add salt and pepper to taste, and mix well so that all the flavors marry.
9. Persist with the cooking and tossing over medium heat until the spaghetti is thoroughly coated and everything is heated all the way through.
10. If desired, serve the spaghetti with more Parmesan cheese and parsley. Enjoy right away.
