Prep Time:
10 minutes |
Cook Time:
20 minutes |
Serves:
4-6 |
Some of the best pasta dishes I create look the least inspiring. Here’s one of those where the pictures don’t do it justice. This pasta was luscious and packed with flavor that someone who loves cauliflower would love and someone who does not like cauliflower might end up loving it. I season the cauliflower like Italian sausage and it really makes an impact.
This also fits well into your “Dry Pasta January” regimen as it’s packed with protein, fiber and deliciousness.
Ingredients
|
Creste di Gallo pasta box
Preparation
- In a large bowl mix cauliflower with 1TB olive oil, Italian seasoning, fennel seeds, garlic powder and flour. Fill a pot with water and salt the water and set on high to boil the pasta.
- In a large skillet or wok heat 1 tbl olive oil over medium high heat. Add the onions and the sausage and cook breaking up the sausage into the smallest chunks possible. Cook for 3-5 minutes, until they begin to turn golden brown and remove from the pan and set aside.
- Add the pasta to the boiling water
- Add one more TB olive oil to the pan and then add the cauliflower cooking over medium heat until golden brown. Add the sausage and onions back to the pan, mix well and add the milk
- Reserve a cup of pasta water before draining or remove pasta with a slotted spoon and add directly to the skillet. Mix well and add some pasta water as needed to get the desired consistency. Add to bowls and top with parmesan cheese. Buon Appetito!
