Pasta with Spicy Cauliflower

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3.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 467.6

Total Fat: 16.2 g
Cholesterol: 0.0 mg
Sodium: 1,003.5 mg
Total Carbs: 74.3 g
Dietary Fiber: 11.8 g
Protein: 10.9 g

View full nutritional breakdown of Pasta with Spicy Cauliflower calories by ingredient

Introduction

This recipe comes from "Moosewood Restaurant Cooks at Home", one of the best vegetarian cookbooks I know. I've modified it to suit my own taste - way more oregano and way less oil. This recipe comes from "Moosewood Restaurant Cooks at Home", one of the best vegetarian cookbooks I know. I've modified it to suit my own taste - way more oregano and way less oil.

Minutes to Prepare: 5

Minutes to Cook: 25

Number of Servings: 6

Ingredients

1 large onion, finely chopped (about 2 cups)

2 tsp olive oil

1/4 cup red wine

2 cups undrained canned Italian plum tomatoes (works well with fresh, too!)

1/4 - 1/2 tsp crushed red pepper flakes

LOTS of fresh or dried oregano

1 cup black olives, pitted (works well with green too).

1 small head cauliflower

1 pound short, chunky pasta, such as rotini or fusilli

Directions

Bring a large covered pot of water to a rapid boil. While the water heats, saute the onions in the oil until translucent. Add the wine and the tomatoes, crushing the tomatoes in your hand as you add them. Stir in the red pepper flakes and oregano. Slice each olive in half lengthwise, and add it to the sauce. Simmer gently, covered.

Chop the cauliflower into bite-sized pieces. When the pot of water comes to a boil, ease in the cauliflower and cook for 5 minutes. Remove with a slotted spoon and add to the simmering sauce, and stir well to cover.

Cook the pasta in the same boiling water until al dente, and serve with lots of the sauce.

Makes about 6 1-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LIONSIMA.