Sausage Cauliflower Spaghetti Food

SAUSAGE AND CAULIFLOWER CASSEROLE (COMFORTING & DELICIOUS)

Sausage and Cauliflower Casserole (Comforting & Delicious) image

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

Ingredients

1 head of cauliflower, cut into florets
1 tbsp extra virgin olive oil
8 oz. Italian sausage, casings removed
1 medium yellow onion, diced
5 cloves garlic, minced
4 sprigs thyme
1 28-oz. can whole peeled tomatoes
1/2 cup almond flour
2 tbsp fresh parsley, chopped
Salt and pepper, to taste

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

Sausage-Cauliflower Spaghetti image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt
12 ounces spaghetti
3 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces sweet Italian turkey sausage, casings removed
6 cloves garlic, sliced
1 small head cauliflower, broken into small florets
1 bunch scallions, chopped
1 cup grated pecorino romano or parmesan cheese

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

Sausage-Cauliflower Spaghetti image

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

Ingredients

kosher salt
12 ounces spaghetti noodles
3 tablespoons extra virgin olive oil, plus a little more for drizzling
12 ounces sweet Italian turkey sausage, casings removed
6 garlic cloves, sliced
1 small head cauliflower, broken into small florets
1 bunch scallion, chopped
1 cup parmesan cheese or 1 cup pecorino romano cheese, grated

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

Farfalle With Cauliflower and Sausage image

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

Ingredients

8 ounces Italian sausages
3 cups cauliflower florets
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
5 garlic cloves, sliced
4 cups farfalle pasta, uncooked
1/2 teaspoon crushed red pepper flakes
2 ounces pecorino romano cheese, grated
1/4 teaspoon black pepper, freshly ground

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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