Sausage Cauliflower Spaghetti Food
SAUSAGE AND CAULIFLOWER CASSEROLE (COMFORTING & DELICIOUS)
This casserole is straightforward and simple. It's tasty and nourishing. It highlights both veggies and protein. It's a welcome shift away from creamy, soupy casseroles, with plenty of its own hearty ingredients and texture. This wholesome sausage and cauliflower casserole will be a favorite new addition to your regular recipe rotation.
Provided by Jess
Yield 1
Number Of Ingredients 10
Steps:
- Bring a pot of water to boil. Add the cauliflower florets to the pot and boil for 3 minutes. Drain and rinse the florets with cold water. Set aside.Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 8-10 minutes until browned, using a spoon to break into small pieces. Stir in the onion, garlic, and thyme. Sauté for 5-7 minutes, stirring regularly. Add the tomatoes and juices to the pan and cook for 5 minutes more. Add salt and pepper to taste.Remove the skillet from heat and carefully stir in the cauliflower. Transfer the mixture to a 9x13-inch baking dish. Sprinkle with almond flour. Bake for 20 minutes, and then turn the oven to broil and cook an additional 3-5 minutes. Garnish with parsley to serve.
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.
SAUSAGE-CAULIFLOWER SPAGHETTI
Make and share this Sausage-Cauliflower Spaghetti recipe from Food.com.
Provided by Nancybug
Categories Spaghetti
Time 35m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 684.9, Fat 26.2, SaturatedFat 6, Cholesterol 66.5, Sodium 1194.9, Carbohydrate 76.8, Fiber 6.1, Sugar 7.5, Protein 35.8
FARFALLE WITH CAULIFLOWER AND SAUSAGE
This comes from the December 2008 issue of Cooking Light. I love the flavor of roasted cauliflower, so this sounded like a great and easy combination. Their recipe calls for mild turkey italian sausage, but I think this would be good with any italian sausage, mild or spicy.
Provided by IngridH
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 450°F.
- Poke sausage links with a knife several times.
- Combine sausage, cauliflower and 1 tablespoon oil in a roasting pan.
- Sprinkle with 1/4 teaspoon salt.
- Roast at 450F for 15 minutes.
- Add garlic to the pan, stir to combine.
- Continue roasting for 5 more minutes, or until sausage is done.
- Let rest for 5 minutes.
- Cut sausage links into 1/4 inch slices.
- Cook pasta in boiling salted water until al dente.
- Drain pasta, reserving 2 tablespoons of the cooking water.
- In a large serving bowl, combine pasta, reserved water, 1 tablespoon oil, 1/4 teaspoon salt, and crushed red pepper.
- Add cauliflower mixture, sausage, and cheese.
- Toss gently to combine.
- Sprinkle with black pepper, and serve.
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- While the water is coming to a boil, heat the olive oil in a large skillet or sauce pan. Add the onion and cook 4-5 minutes until it begins to soften. Add the garlic and cook for 30 seconds until fragrant.
- Add the sausage and cook 5-6 minutes, breaking it up as you go, until browned. Add the cauliflower and stir. Press the cauliflower down into the pan and let cook for 5-6 minutes, until cauliflower begins to brown.
- Add the tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer and let simmer for 15 minutes or until cauliflower is just tender.
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Preheat oven to 400°F. Cut the cauliflower into small florets and place on a baking sheet. Toss together with 2 tablespoons olive oil, lemon juice, 1 teaspoon salt, 1/2 teaspoon …
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Reviews 8Total Time 35 minsEstimated Reading Time 9 mins
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Reviews 8Total Time 35 minsEstimated Reading Time 9 mins
- Cut the cauliflower into small florets and place on a baking sheet. Toss together with 2 tablespoons olive oil, lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and chili flakes until evenly combined. Shake pan to distribute the cauliflower into a single layer. Roast for about 20 to 25 minutes, turning halfway, or until browned and crispy. Remove from oven and set aside.
- Place a large pot or dutch oven over medium-high heat with 1 tablespoon olive oil. Add the sausage (removed from the casing) and break down with a wooden spoon. Cook until browned and crispy. Add in the onion and garlic and stir, cooking until softened and just beginning to brown.
- In a small skillet combine the panko and plain bread crumbs, remaining 1 tablespoon olive oil and parsley, over low heat. Stir often until the bread crumbs have toasted and are a light golden color. Remove from oven and set aside.
CAULIFLOWER, SAUSAGE AND BREADCRUMBS PASTA - SIDEWALK SHOES
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5/5 (3)Total Time 10 minsCategory Main CourseCalories 469 per serving
- Heat olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper and cook for about 8 minutes. Add the garlic cloves and saute until fragrant about a minute. Add the sausage, breaking up the large clumps as it browns.
- When the sausage is almost completely cooked, add the cauliflower and salt and pepper again. Try and have as much cauliflower as possible touching the surface of the skillet so you get good browning. Cooking, stirring occasionally until the cauliflower is brown in places.
- Turn up the heat to high and add the tomatoes. Stir up any brown bits on the bottom. Bring to a simmer, then cover the pan and reduce the heat to low. Cook for about 10 minutes or until the cauliflower is tender.
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- Start preparing the pasta first. You really will need some cooking liquid for the pan so get it going now but this is key: REDUCE cooking time by 3 minutes from what the package directions say.
- Fire up a very large skillet. On medium heat, add the oil then sausage. Give it 2 minutes to start browning, then grate in the onion. (Or dice in very small pieces). Continue until meat is cooked through and onions soften, about 5 minutes. Remove the meat and onion from the pan, setting it aside.
- Turn up the heat to medium-high and add cauliflower to the same skillet. For 5 minutes, stir occasionally, allowing the edges to start browning a bit. Add dried herbs (oregano, thyme, garlic, salt and pepper) and stir again. Now add the meat mixture back in. Stir. Then add the cooked pasta plus 1/2 cup pasta cooking liquid. Stir and allow to simmer, thickening as the water evaporates.
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- Meanwhile, heat olive oil in a large, 14 inch, high-sided skillet over medium heat. Add shallot/onion; season with salt and pepper; sauté until soft and translucent, 5 - 8 minutes. Add garlic; cook until fragrant, about 30 seconds. Add sausage, breaking meat up as it cooks.
- When sausage is almost cooked through, add cauliflower, salt and pepper. Be sure cauliflower is touching the skillet so that the florets have as much surface contact with the pan as possible. Cook, stirring occasionally, until cauliflower begins to brown slightly. If the pan is very dry, depending on how much fat is in the sausage, add a bit of oil.
- Turn heat up to medium-high; pour in tomatoes and its juices. Scrape any brown bits off of the bottom of the pan. Bring the mixture to a simmer; cover; lower heat to medium-low; simmer until cauliflower is cooked through, about 10 minutes.
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Sausage cauliflower spaghetti recipe. Learn how to cook great Sausage cauliflower spaghetti . Crecipe.com deliver fine selection of quality Sausage cauliflower spaghetti recipes equipped with ratings, reviews and mixing tips. Get one of our Sausage cauliflower spaghetti recipe and prepare delicious and healthy treat for your family or friends.
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The cauliflower gets cooked more, in a skillet with toasted garlic, so don't boil it to death, although you do want it to be tender. And in the original Minimalist recipe, from 2000, bread crumbs were added to the skillet along with the cauliflower, but since some pasta water is usually added to the skillet to keep the mixture saucy, the bread crumbs become soggy.
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Bring a large pot of water to the boil ready for the pasta to cook. Meanwhile, in a saucepan add the sausage and the cauliflower florets with a drizzle of olive oil and cook on a medium heat until the sausage and the florets are nicely browned. Use a wooden spoon to break down the sausage into small pieces while cooking.
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Sausage & Cauliflower Pasta. 12 oz. spaghetti noodles. 12 oz. ground sausage. 6 cloves garlic, thinly sliced. 1 head cauliflower, broken into florets. 1/2 onion, chopped. 1 cup parmesan cheese. salt & pepper, to taste Directions: Cook pasta as directed.
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From therecipes.info
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