Best 2 Sausage Cauliflower Spaghetti Recipes

Indulge in a symphony of flavors with our versatile Sausage Cauliflower Spaghetti recipe. This low-carb and gluten-free dish offers a delightful combination of textures, featuring tender and juicy sausage, hearty cauliflower, and perfectly cooked spaghetti. The savory sausage and aromatic spices infuse every bite with a burst of flavor, while the cauliflower adds a satisfying crunch and a healthy twist. This recipe caters to various dietary preferences, making it a perfect choice for those following keto, low-carb, and gluten-free lifestyles. But the culinary journey doesn't stop there. We've also included variations and additional recipes to tantalize your taste buds. From a creamy and flavorful Alfredo sauce to a zesty and refreshing lemon butter sauce, these variations add a touch of indulgence and elevate the dish to a whole new level. And for those seeking a vegetarian alternative, we've got you covered with our meatless cauliflower spaghetti recipe. Packed with vegetables and brimming with flavor, this vegetarian delight is sure to satisfy even the most discerning palate. Get ready to embark on a culinary adventure that celebrates taste, texture, and variety with our Sausage Cauliflower Spaghetti recipe and its exciting variations.

Here are our top 2 tried and tested recipes!

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

PASTA WITH CAULIFLOWER

Pasta With Cauliflower image

This dish is derived from a Marcella Hazan recipe. It's dead simple, and the cauliflower can be precooked a day ahead or so. Or, the whole thing can be made at once: cook the cauliflower in water, scoop it out and then, later, cook the pasta in the same water. It's already boiling, and you want the taste of the cauliflower anyway, so why not? 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. Better, then, to stir the bread crumbs in at the very end. They should be very coarse and ideally homemade, and if they're toasted in olive oil in a separate skillet before you toss them in, so much the better.

Provided by Mark Bittman

Categories dinner, easy, main course

Time 40m

Yield 3 or 4 servings

Number Of Ingredients 6

Ingredients

1 head cauliflower, about 1 pound
Salt and black pepper
1 tablespoon minced garlic
1/4 cup olive oil
1 pound penne, fusilli or other cut pasta
1 cup coarse bread crumbs

Steps:

Bring a large pot of water to a boil. Trim the cauliflower and divide it into florets. Add about a tablespoon of salt to the water and boil cauliflower until it is tender but not mushy. Using a slotted spoon or strainer, remove the cauliflower and set it aside. When it is cool enough to handle, chop it roughly into small pieces.
Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in same pot and same water as was used for the cauliflower.
When the garlic is ready, add the cauliflower to skillet and turn heat to medium. Cook, stirring occasionally. When pasta is just about done - it should be 2 or 3 minutes short of the way you like it - drain it, reserving about a cup of cooking liquid.
Add pasta to skillet containing the cauliflower, and toss with a large spoon until they are well combined. Add salt and pepper to taste, along with just enough pasta water to keep the mixture moist but not soupy. When the mixture is hot and the pasta is tender and nicely glazed, mix in the bread crumbs.

Nutrition Facts : @context http, Calories 686, UnsaturatedFat 13 grams, Carbohydrate 112 grams, Fat 17 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 678 milligrams, Sugar 7 grams

Tips:

Choose the right sausage: For the best flavor, use a high-quality sausage that is made with fresh, flavorful meat. Avoid sausages that are made with fillers or extenders.
Cook the sausage properly: To ensure that the sausage is cooked through, cook it over medium heat until it is no longer pink in the center. If you are using a precooked sausage, simply heat it through.
Roast the cauliflower: Roasting the cauliflower brings out its natural sweetness and flavor. Be sure to toss the cauliflower with olive oil and salt before roasting.
Use a variety of vegetables: In addition to cauliflower, feel free to add other vegetables to your spaghetti dish, such as broccoli, zucchini, or bell peppers.
Make it a complete meal: Serve your sausage cauliflower spaghetti with a side of crusty bread or a simple salad to make it a complete meal.

Conclusion:

Sausage cauliflower spaghetti is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to get your daily dose of vegetables, and it is also a low-carb alternative to traditional spaghetti. With a few simple tips, you can make a sausage cauliflower spaghetti dish that is sure to please everyone at your table.