Spaghetti with Creamy Roasted Cauliflower Sauce
Experience the comfort of spaghetti enveloped in a creamy roasted cauliflower sauce that boasts rich, nutty flavors and a hint of garlic. This delightful dish is not only easy to prepare but also versatile enough for weeknight dinners or special gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 oz spaghetti (whole wheat or gluten-free)
- 1 medium head cauliflower (about 3 cups florets)
- 2 tbsp extra virgin olive oil
- 4 cloves garlic (minced)
- 1 cup low-sodium vegetable broth
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1 tbsp lemon juice
- Salt & pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut cauliflower into small florets, toss with olive oil, salt, and pepper, then roast for 25-30 minutes until golden brown.
- In a skillet over medium heat, sauté minced garlic in olive oil until fragrant (about 1-2 minutes).
- Blend roasted cauliflower, sautéed garlic, vegetable broth, lemon juice, and Parmesan until smooth.
- Cook spaghetti according to package instructions until al dente; reserve some pasta water before draining.
- Combine drained spaghetti with the cauliflower sauce in the skillet off heat; toss well and add reserved pasta water as needed for creaminess.
- Serve immediately, garnished with extra Parmesan and fresh parsley if desired.
Nutrition
- Serving Size: 1 bowl (~350g)
- Calories: 380
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Keywords: For a dairy-free version, use coconut milk instead of cream and nutritional yeast in place of cheese. Add fresh spinach or arugula for added nutrition right before serving. Leftovers can be stored in an airtight container in the fridge for up to three days.