Spaghetti With Roasted Cauliflower, Tomato Sauce an

Name: Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 medium head of cauliflower, broken into florets; 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 1/4 to 1/2 teaspoon red pepper flakes, to taste; 1 (14-ounce) can chopped tomatoes, with juice; Pinch of sugar; 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme; Salt; freshly ground pepper; 12 kalamata olives, pitted and cut in half lengthwise; 3/4 pound spaghetti; 2 ounces either feta (crumbled), ricotta salata, Parmesan, or a mix of Parmesan and Pecorino (grated)

Servings: persons

1/2 medium head of cauliflower, broken into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, to taste
1 (14-ounce) can chopped tomatoes, with juice
Pinch of sugar
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Salt
freshly ground pepper
12 kalamata olives, pitted and cut in half lengthwise
3/4 pound spaghetti
2 ounces either feta (crumbled), ricotta salata, Parmesan, or a mix of Parmesan and Pecorino (grated)

1
Preheat oven to 400 degrees.
2
Bring a large pot of generously salted water to a boil and add the cauliflower.
3
Blanch for two minutes and transfer to a bowl of ice water.
4
Drain and blot dry.
5
Cover the pot; youll use the water again for the pasta.
6
Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously.
7
Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned.
8
Remove from the oven and set aside.
9
Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes.
10
Cook, stirring, until fragrant, about one minute.
11
Add the tomatoes, sugar, thyme and salt, and bring to a simmer.
12
Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes.
13
Stir in the cauliflower and the olives, and simmer a few minutes more.
14
Taste and adjust seasonings.
15
Bring the water back to a rolling boil.
16
Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes.
17
Drain and toss with the cauliflower-tomato mixture.
18
Sprinkle the cheese over the top and serve at once.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 medium head of cauliflower, broken into florets, 2 tablespoons extra virgin olive oil, 2 garlic cloves, minced, 1/4 to 1/2 teaspoon red pepper flakes, to taste, and more.

Yes, Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives 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.

That's it — enjoy your meal!

Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions