After making a delicious slow-cooked Moroccan lentil soup last week, we were left with a bunch of leftovers—including a good amount of cauliflower.
We’d hate to waste a perfectly good-for-you vegetable—cauliflower is rich in vitamins C and K and contains a wealth of folate. So we found this pasta recipe, which forgoes the typical tomato sauce in favor of a slightly sweet cauliflower sauce.
Yield: 6 servings
Per-serving nutrition: 382 calories, 38 grams fat (26 from monounsaturated fat), 12 grams carbohydrates, 3 grams protein, 3.5 grams fiber, 22 milligrams sodium, 207 milligrams potassium
1 cauliflower, chopped
1 to 1½ cups olive oil
4 garlic cloves, chopped
1 small white onion, chopped
2 cups chopped spinach
1 handful chopped parsley
1 box penne pasta
Salt, black pepper, and crushed red pepper to taste
1. Heat oil in pan. Add garlic and onions and cook until garlic is golden brown and onions are translucent.
2. Add cauliflower to pan. Let cauliflower cook on medium to low heat and break down for about 40 minutes. Use spoon to help break it up, and stir occasionally so it doesn’t burn.
3. Add chopped spinach during the last minute of cooking the sauce. Add salt, pepper, and crushed red pepper to taste.
3. Cook pasta in boiling water until al dente.
4. Add cauliflower sauce to pasta. Mix well and serve with parmesan cheese and parsley.
This recipe was adapted from Food52.
You might also like:
Butternut Squash Soup
Baked Chicken with Apples