Spaghetti with Cauliflower and Parmesan

    (77)
    20 min

    Steamed cauliflower is tossed with hot spaghetti and topped with grated Parmesan for a quick, satisfying vegetarian meal. You could also make it with broccoli.


    62 people made this

    Ingredients
    Serves: 6 

    • 1 head cauliflower, broken into small florets
    • 6 tablespoons olive oil, or as needed
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 teaspoon chopped fresh parsley
    • 1/4 teaspoon garlic powder (optional)
    • salt to taste
    • ground black pepper to taste
    • 2 tablespoons grated Parmesan cheese
    • 450g spaghetti

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Cook pasta in a large pot of boiling salted water until al dente.
    2. Break cauliflower into florets and steam until tender.
    3. Heat some of the olive oil in a large frying pan. Add onion and saute until golden. Add garlic and cook until golden brown. Stir in cauliflower and seasonings.
    4. Drain pasta, and transfer to a large serving bowl. Toss with onion and cauliflower mixture and top with cheese.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (77)

    Reviews in English (64)

    by
    130

    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 20-25 minutes. Meanwhile, make pasta and drain. Toss cauliflower and pasta together (with olive oil from baking sheet) and add 1/2 cup pasta water. Combine. Top with cheese. YUMMY! Something truly wonderful happens when you roast cauliflower. Must try!  -  24 Feb 2010  (Review from Allrecipes US | Canada)

    by
    50

    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 and a little onion powder and then roast it in a very hot oven (425*) until very golden brown and pretty limp. Toss that in with your pasta and you will see why roasting the cauliflower instead of steaming it makes all the difference in the world. This is a very common menu item for Meatless Mondays at our house. A lg, full head of cauliflower is just enough for a 16 oz. box of pasta and feeds a family of four nicely as a main dish, with leftovers for the next day. If you can't find a good sized cauliflower (at least 2 to 2 1/2 pounds) then buy two smaller ones. Break the cauliflower up into pieces about as large as a toddler's fist.  -  30 Mar 2011  (Review from Allrecipes US | Canada)

    by
    24

    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.  -  02 Feb 2006  (Review from Allrecipes US | Canada)

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