Spaghetti with Cauliflower Recipe

Name: Spaghetti with Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1/4 cup panko (Japanese bread crumbs); 1 medium onion, halved and thinly sliced; 1 head of cauliflower (1 1/2 pounds), cut into 1-inch florets; 2 large garlic cloves, minced; 1 teaspoon cinnamon; 3 cups chicken stock or low-sodium broth; 2 tablespoons white vinegar; 1/2 cup prepared tomato sauce; 1 tablespoon tomato paste; 1/4 cup golden raisins; 1 pound spaghetti; Salt and freshly ground pepper; 1/4 cup pine nuts, toasted

Servings: persons

5 tablespoons extra-virgin olive oil
1/4 cup panko (Japanese bread crumbs)
1 medium onion, halved and thinly sliced
1 head of cauliflower (1 1/2 pounds), cut into 1-inch florets
2 large garlic cloves, minced
1 teaspoon cinnamon
3 cups chicken stock or low-sodium broth
2 tablespoons white vinegar
1/2 cup prepared tomato sauce
1 tablespoon tomato paste
1/4 cup golden raisins
1 pound spaghetti
Salt and freshly ground pepper
1/4 cup pine nuts, toasted

1
Bring a large pot of water to a boil.
2
In a large, deep skillet, heat 2 tablespoons of the olive oil.
3
Add the panko and toast until golden, about 1 minute.
4
Transfer to a plate.
5
Wipe out the skillet and heat the remaining 3 tablespoons of oil.
6
Add the onion and cook until translucent, 3 minutes.
7
Add the cauliflower, garlic and cinnamon and cook for 1 minute.
8
Add the stock, vinegar, tomato sauce, tomato paste and raisins and bring to a simmer.
9
Cover partially and cook until the cauliflower is just tender, 10 minutes.
10
Meanwhile, salt the boiling water, add the spaghetti and cook until al dente.
11
Drain the spaghetti.
12
Add the spaghetti to the cauliflower and toss to coat.
13
Season with salt and pepper and cook over moderate heat, tossing, until the sauce thickens, about 3 minutes.
14
Transfer the spaghetti to bowls, garnish with the pine nuts and panko and serve.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, 1/4 cup panko (Japanese bread crumbs), 1 medium onion, halved and thinly sliced, 1 head of cauliflower (1 1/2 pounds), cut into 1-inch florets, and more.

Yes, Spaghetti with Cauliflower falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti with Cauliflower

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