PASTA WITH ROASTED CAULIFLOWER, PARSLEY, AND BREADCRUMBS
Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
- Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
- Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.
Nutrition Facts : Calories 560 g, Fat 18 g, Fiber 6 g, Protein 18 g
CAULIFLOWER ALFREDO SAUCE
Provided by Katie Lee Biegel
Categories condiment
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
- Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
- Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
- In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
- Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
- Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.
PASTA PRIMAVERA WITH CAULIFLOWER SAUCE
If you're not using a high-protein pasta, you can double the protein per serving by adding 8 ounces cooked and sliced chicken breast. Double the sauce in Step 1 to keep the dish creamy.
Provided by EatAndRun
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly. Transfer to a food processor. Add cheese, water, and black pepper. Cover and pulse until smooth.
- Meanwhile, cook pasta according to package directions, adding broccoli and bell pepper the last 5 minutes. Drain, reserving 1/2 cup cooking water.
- Return pasta mixture to pot and stir in cauliflower sauce. Heat through, stirring in reserved cooking water (if needed) to reach desired consistency. Garnish with basil, zest (if using), lemon juice, and additional cheese.
Nutrition Facts : Calories 295 calories, Carbohydrate 47.7 g, Cholesterol 7.2 mg, Fat 7.3 g, Fiber 10.8 g, Protein 14.9 g, SaturatedFat 2.4 g, Sodium 313.9 mg, Sugar 7.6 g
CAULIFLOWER ALFREDO
My family loves this quick and healthy cauliflower Alfredo sauce on pasta. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add garlic and shallot; cook and stir until fragrant, 1-2 minutes. Add cauliflower, water and bouillon; bring to a boil. Cook, covered, until tender, 5-6 minutes. Drain; cool slightly. Transfer to a food processor; add 2/3 cup Parmesan and pepper flakes. Process until pureed smooth., Meanwhile, cook fettuccine according to package directions for al dente. Drain fettuccine; place in a large bowl. Add cauliflower mixture; toss to coat. Sprinkle with parsley and additional Parmesan.
Nutrition Facts : Calories 371 calories, Fat 9g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 533mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.
PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this one. Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don't get too soft. If you can't find perciatelli, spaghetti makes a fine substitute.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
- Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
- Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 659 milligrams, Sugar 6 grams
SAUSAGE-CAULIFLOWER SPAGHETTI
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
SICILIAN CAULIFLOWER PASTA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, trim the thick stems off the cauliflower and coarsely grate the florets on the large holes of a box grater (it's fine if some small florets remain whole). Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower, raisins, garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the cauliflower is crisp-tender and slightly browned, about 4 minutes. Remove the skillet from the heat and stir in the pasta, parsley, dill, lemon juice, cheese and 1/2 cup of the reserved cooking water. Add more cooking water to loosen, if needed. Season with salt. Serve with more grated cheese.
Nutrition Facts : Calories 292 calorie, Fat 6.5 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 143 milligrams, Carbohydrate 48 grams, Fiber 3 grams, Protein 9 grams, Sugar 6 grams
SPAGHETTI SAUCE WITH CAULIFLOWER
Serve this sauce over your favorite pasta. This recipe goes back to the Great Depression. My large Italian family gathered in the kitchen and tried many ways to prepare Sunday dinner on a tight budget. My friends and family couldn't believe that there is no ground beef in this sauce. I bring it into work the next day and share. Co-workers love it.
Provided by impellizzeri kitchen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the olive oil over medium heat in a large saucepan or soup pot, and cook the garlic, onion, and cauliflower, stirring occasionally, until the cauliflower is browned and tender, about 30 minutes. Pour in the basil, black pepper, and crushed tomatoes, and simmer until the sauce is thickened and the flavors have blended, about 30 more minutes.
Nutrition Facts : Calories 177 calories, Carbohydrate 26.6 g, Fat 7.7 g, Fiber 7 g, Protein 6 g, SaturatedFat 1.1 g, Sodium 401 mg, Sugar 1.7 g
CAULIFLOWER IN RED SAUCE OVER PASTA
This is a really tasty, easy dish that my mom always made for us as dinner during lent (meatless meals). I don't know if it was created out of necessity because it was 'cheap' to make or if it was passed down in the family, but I still love it and love making and eating it. (it's also a good way to 'sneak' cauliflower into your kids diet)
Provided by CHRISSYG
Categories Cauliflower
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil and cook according to package directions, make sure that your pasta is a little undercooked as you will finish it with the 'sauce'
- While the pasta is cooking, trim medium sized florets from large head of cauliflower.
- Sautee onion, garlic and dried basil in olive oil till translucent and soft.
- add cauliflower florets and continue sauteeing another 2-3 minutes.
- Add crushed tomato, cover and simmer until cauliflower is tender.
- Drain pasta, return to large pot, pour tomato/cauliflower mixture over the pasta and return to heat. Allow the pasta to soak up some of the sauce while it finishes cooking.
- Remove from heat, stir in 1/4 grated parmesean or locatelli and fresh basil.
- serve with additional gated cheese if desired.
CREAMY PASTA WITH CAULIFLOWER
This cauliflower pasta recipe was given to me by friends in Sweden. It is one of my husband's all-time favorite meals and is often requested by friends.
Provided by abraundmeier
Categories 100+ Everyday Cooking Recipes Vegetarian Main Dishes Pasta
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
- Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; saute until browned, 7 to 10 minutes. Add heavy cream; cook until reduced by half, 10 to 15 minutes.
- Meanwhile, bring the cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
- Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.
Nutrition Facts : Calories 789.8 calories, Carbohydrate 51.1 g, Cholesterol 202.3 mg, Fat 60 g, Fiber 4.3 g, Protein 15.7 g, SaturatedFat 36.7 g, Sodium 380.3 mg, Sugar 5.4 g
CAULIFLOWER ALFREDO SAUCE
An easy and secretly healthy cauliflower alfredo recipe so rich and creamy, you will never miss the heavy cream!
Provided by CCK Media Team
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Cauliflower Alfredo Sauce Recipe: Put all ingredients into a medium pot and bring to a complete boil, then cover and simmer 15 minutes or until the cauliflower is fall-apart tender. Pulverize with either an immersion or regular blender. Serve over pasta, or spaghetti squash, rice, roasted vegetables, or whatever you wish. Makes about 2 cups, and it gets much thicker as it sits.View Alfredo Nutrition Facts
Nutrition Facts : Calories 20 kcal, ServingSize 1 serving
More about "cauliflower in red sauce over pasta food"
PASTA WITH CAULIFLOWER SICILIAN STYLE - ITALIAN RECIPE BOOK
From italianrecipebook.com
Servings 4Estimated Reading Time 4 minsCategory PastaTotal Time 30 mins
- While water is starting to boil clean the cauliflower. Remove all extra thick stems. Trim and cut cauliflower into small bite-sized florets.
- While cauliflower is boiling, put a large skillet pan over medium heat and toast breadcrumbs until golden brown. Set the breadcrumbs aside.
CAULIFLOWER PARMIGIANA PASTA BAKE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Dinner
- 1. Preheat the oven to 180C. Boil the pasta for one minute less than the packet instructions suggest, drain and set aside.
- 2. Combine the blitzed cauliflower, rice, eggs and oregano in a bowl. Use your hands to roll the mixture into balls, if they seem to crumble, return to the bowl and keep massaging – the ingredients will continue to come together.
- 3. Add one to two tablespoons of olive oil to a frypan and place over medium heat. Add the cauliflower balls and cook to brown lightly (be gentle, they will be more fragile than their traditional meat counterparts). Carefully remove and place in a high-sided baking dish that is approximately five-cup capacity. Arrange the cooked pasta shells around the cauli balls.
- 4. In the same food processor or blender used to blitz the cauliflower, add the sauce ingredients and blitz to a sauce consistency. Gently pour the sauce over the pasta and meatballs. Top with slices of mozzarella, season with salt and pepper, place a few basil leaves on top and bake until golden and the cheese has melted (about 15 to 18 minutes).
CAULIFLOWER CASSEROLE RECIPE WITH ITALIAN SAUCE - ANDREA ...
From andreasrecipes.com
Reviews 7Category VegetableCuisine AmericanTotal Time 30 mins
- Heat the large skillet over medium-high heat. Add the olive oil and onion, and sauté until the onion is soft, about 4 minutes. Add the garlic and sauté for 30 seconds, stirring constantly. Stir in the sauce, salt, peppers, and olives.
- Steam the cauliflower florets in the 6-quart pot until crisp-tender, about 4 minutes. Drain the cauliflower and put it in the prepared baking dish. Pour the sauce over the cauliflower and sprinkle on the cheese.
CREAMY ALFREDO CAULIFLOWER PASTA RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 Servings 4Cuisine Italian RecipesTotal Time 40 mins
CAULIFLOWER CHEESE PASTA | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Calories 450 per servingTotal Time 30 mins
- Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower.
- Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat.
- Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.Tip the crispy crumbs into a bowl, returning the pan to the heat.
RIGATONI WITH CAULIFLOWER AND TOMATO SAUCE - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350° oven for 5 to 10 minutes.
- In a large frying pan, heat the oil over moderately low heat. Add the garlic and cook until fragrant, stirring, about 30 seconds. Increase the heat to moderate. Add the cauliflower, tomatoes, raisins, water, and salt and bring the sauce to a simmer. Reduce the heat and simmer, covered, until the cauliflower is very tender, about 10 minutes.
- In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the rigatoni and toss with the pine nuts, cauliflower sauce, basil, Parmesan, and pepper. Serve with additional Parmesan.
PASTA WITH CREAMY CAULIFLOWER - 2 SISTERS RECIPES BY ANNA ...
From 2sistersrecipes.com
4.8/5 (5)Servings 4Cuisine ItalianTotal Time 20 mins
SKINNY CAULIFLOWER PASTA BAKE (HEALTHY & 20 MINUTES) # ...
From easycookingwithmolly.com
Reviews 36Calories 298 per servingCategory Main Course
PASTA WITH ROASTED CAULIFLOWER AND CRISPY ... - FOOD & WINE
From foodandwine.com
5/5 (3)Category Pasta + Noodles
- Preheat oven to 450°F. Bring a large pot of salted water to a boil. Cook pasta until package directions for al dente, about 10 minutes; drain and reserve about 1 cup cooking water.
- Toss cauliflower with salt, black pepper, and half of oil on a large rimmed baking sheet. Arrange cauliflower in a single layer; roast in preheated oven until deeply golden brown, about 25 minutes, tossing halfway through to ensure even browning.
- When cauliflower is about 5 minutes from being done, heat remaining olive oil in a deep 12-inch skillet over medium-high. Add capers, and cook, spooning hot oil over capers, until crispy, about 3 minutes. Remove capers with a slotted spoon, and set aside on a plate lined with paper towels. Reduce heat to medium; add garlic, anchovies, and red pepper. Cook until garlic is pale golden and anchovies have melted into oil, 1 to 2 minutes.
- Add pasta, roasted cauliflower, lemon zest, 1/4 cup parsley, and 1/2 cup cooking water to skillet; toss to coat until glossy. Remove from heat, and add 2 tablespoons cheese. Tossing pasta constantly, add additional cooking water as needed for sauce to reach desired consistency.
PASTA WITH CAULIFLOWER CREAM SAUCE - THE CUTTING VEG
From thecuttingvegblog.com
5/5 (1)Calories 170 per servingEstimated Reading Time 2 mins
- Heat the oil in a medium-sized pot over medium-high heat. Add the onion and let it cook for 3-4 minutes until soft. Add the garlic and red pepper flake and cook for 30 seconds. Add the cauliflower and the vegetable stock or water to the pot, cover with a lid and let the cauliflower steam for 5 minutes, or until you can pierce it easily with a fork.
- Transfer the cauliflower and other pot contents to a blender and blend until smooth. Add the remaining ingredients (starting with 1 tablespoon of nutritional yeast and 1 teaspoon of salt) and blend again. Taste and add more nutritional yeast and sea salt, if you'd like. Use sauce right away or store it in a glass mason jar until you are ready to use it. When ready, pour sauce into a pan to keep warm. Toss with pasta when ready and serve immediately.
HUMMUS PASTA WITH ROASTED CAULIFLOWER - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (1)Total Time 40 minsCategory EntreeCalories 467 per serving
- Place the chickpeas, lemon juice, olive oil, garlic, and cumin into food processor bowl. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
- Pour the hummus sauce over the pasta, then add the cauliflower, cherry tomatoes, and basil. Toss everything to coat the pasta and veggies with sauce. Thin the sauce with additional milk as needed.
CREAMY CAULIFLOWER PASTA SAUCE (VEGAN) - VEGGIE CHICK
From veggiechick.com
5/5 (1)Total Time 25 minsCategory Main DishCalories 122 per serving
- To begin, add the cauliflower to salted boiling water (at least 6 quarts). Cook for 7-10 minutes or until soft. You can drain immediately OR, if making pasta, you can reuse this same water to boil the pasta noodles--> to do this, using tongs, remove the cauliflower from the boiling water, and use the same water to boil the pasta to al dente. Drain.
- In a blender, add the cooked cauliflower, 3/4 cup almond milk, nutritional yeast, sea salt, black pepper, and basil leaves. Blend on low until cauliflower is creamy (you may need to use tamper that came with your blender to push down ingredients, and blend again).
- In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and cook for about 1 minute, stirring frequently. Add vegan butter and swirl around in pan until melted. Reduce heat to low, and add cauliflower sauce to pan and stir. Simmer on low for 3 minutes, stirring occasionally. Add additional 1/4 cup almond milk if sauce needs thinning. Stir.
- Remove from heat, add lemon juice and stir. Serve mixed in with your favorite pasta. Add additional salt, pepper, or even a dash of cayenne pepper. Makes 3 cups sauce. Store this sauce in an airtight container in the fridge for 4-5 days. Mix with pasta before serving (store sauce separately).
QUICK & EASY CAULIFLOWER CREAM SAUCE - EASY VEGAN RECIPES
From itdoesnttastelikechicken.com
4.9/5 (16)Total Time 20 minsCategory Main CourseCalories 52 per serving
- Add the cauliflower, vegetable broth, non-dairy milk, and garlic to a big pot, and bring to a simmer. Cook for about 10 minutes, until the cauliflower is very soft and falls apart when pierced with a fork.
- Now blend up the cauliflower mixture. You can use an emersion blender and blend everything together directly in the pot, or you can use a standing blender and blend the cauliflower and cooking liquid in batches, being careful not to fill the blender too high so the hot liquid doesn't explode out the top. Add the nutritional yeast, white miso paste, and salt and blend to combine.
- If you find your sauce is too thin, return the sauce to the pan and cook it down a bit more stirring often so it doesn't burn. If it is too thick, add a bit more vegetable broth or water.
- The ways to use this sauce are endless. Toss with pasta, mix into a casserole, top on pizza, make creamy scalloped potatoes, drizzle over baked potatoes, use in lasagna, you name it!
ITALIAN PASTA WITH CAULIFLOWER - ERREN'S KITCHEN
From errenskitchen.com
4.6/5 (31)Total Time 30 minsCategory DinnerCalories 382 per serving
- Brown the garlic in a large saucepan with the olive oil or fry. As soon as it starts to brown, add about a cup of the chicken stock so the garlic doesn't burn.
- Add cauliflower, basil, salt & pepper and then add just enough stock to cover the cauliflower. Bring to a boil. Once it comes to a rapid boil, lower the heat to medium heat and let simmer for 20 minutes or until the cauliflower is soft enough to mash with a potato masher.
- If it seems too thick, add a bit more stock little by little until it’s the desired consistency. Taste for seasoning and add salt as needed.
CAULIFLOWER ALFREDO PASTA RECIPE - TODAY.COM
From today.com
3.4/5 (53)Total Time 15 minsCategory Entrées
- 1. Brown the butter in a large skillet over medium-high heat. Once it starts to get lightly brown, add the red pepper flakes and garlic and sauté for 30 seconds, until fragrant and the butter is browned. Remove from heat and set aside.
- 2. Bring a pot of water to a boil. Add the cauliflower and cook for 8 minutes, until fork-tender. Once tender, use a slotted spoon and transfer the cauliflower to a blender. Add 1/2 cup of the cooking water and the red pepper-garlic-brown butter mixture. Blend until smooth. If it's still thick, stream in a few tablespoons of milk at a time until smooth and thin. Taste and adjust salt and pepper as needed.
- 3. Cook the pasta according to the package directions. Drain and transfer back into the pot. Add the cauliflower sauce and toss to combine. Season with salt, pepper and Parmesan and serve with fried sage.
ROASTED CAULIFLOWER PASTA WITH CREAMY GARLIC SAUCE ...
From sprinklesandsprouts.com
4.4/5 (13)Total Time 30 minsCategory MainCalories 535 per serving
PASTA WITH CAULIFLOWER WALNUT “MEAT” SAUCE - TAKING ON ...
From takingonhealthy.com
Calories 481Fat 19gCarbohydrates 56gSaturated Fat 1g
CAULIFLOWER CHEESE PASTA RECIPE | PASTA RECIPES | TESCO ...
From realfood.tesco.com
5/5 (7)Total Time 35 minsCategory DinnerCalories 673 per serving
CAULIFLOWER ALFREDO SAUCE AND EASY PASTA | THE FULL HELPING
From thefullhelping.com
5/5 (4)Category Main, SauceCuisine American, ItalianTotal Time 40 mins
CAULIFLOWER SAUCE PASTA BAKE - SAVORY&SWEETFOOD
From savoryandsweetfood.com
Estimated Reading Time 3 mins
PASTA WITH CAULIFLOWER - LINDA\'S ITALIAN TABLE
From lindasitaliantable.com
Reviews 1Estimated Reading Time 6 mins
CAULIFLOWER PASTA SAUCE - RECIPES | COOKS.COM
From cooks.com
CAMP BOK RECIPES: CAULIFLOWER CHEESE SAUCE - BOK TOWER GARDENS
From boktowergardens.org
SUBSTITUTE CAULIFLOWER FOR PASTA RECIPES
From tfrecipes.com
ALFREDO SAUCE AND CAULIFLOWER - ALL INFORMATION ABOUT ...
From therecipes.info
VEGAN CAULIFLOWER SAUCE - PLANT-BASED PASTA AND SALAD ...
From plantstrongfoods.com
RED LENTIL PASTA WITH CAULIFLOWER ALFREDO SAUCE | SALAD ...
From saladtherapy.com
CAULIFLOWER IN RED SAUCE OVER PASTA- TFRECIPES
From tfrecipes.com
BAKED CAULIFLOWER & RED LENTIL PENNE PASTA | VERO GUSTO ...
From verogustosauce.com
PASTA WITH CAULIFLOWER SAUCE RECIPES
From tfrecipes.com
CAULIFLOWER IN RED SAUCE OVER PASTA RECIPES
From tfrecipes.com
ROASTED CAULIFLOWER STEAK WITH RED PEPPER SAUCE | HURRY ...
From hurrythefoodup.com
CAULIFLOWER SAUCE FOR PASTA - ALL INFORMATION ABOUT ...
From therecipes.info
CREAMY CAULIFLOWER PASTA WITH PECORINO BREAD CRUMBS ...
From alisoneroman.com
SPAGHETTI SAUCE OVER CAULIFLOWER RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love