Sausage-Cauliflower Spaghetti
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 703
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 81 milligrams
- Sodium
- 1,085 milligrams
- Carbohydrates
- 72 grams
- Dietary Fiber
- 6 grams
- Protein
- 41 grams
- Total: 35 min
- Active: 35 min
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
Directions
- 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.