Spaghetti with Roasted Cauliflower, Tomato Sauce and Olives Recipe

Looking for an easy Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives recipe? Learn how to make Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives using healthy ingredients.


Submitted by jailita

Makes 4 servings



Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.

Recipe Ingredients for Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives

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

Recipe Directions for Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives

  1. Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you?ll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.

  2. 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. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.

  3. Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.

Categories

Main Dish

Nutrition Facts
Serving Size 253.5g
Amount Per Serving
Calories
411
Calories from Fat
130
% Daily Value*
Total Fat
14.4g
22%
Saturated Fat
3.9g
19%
Trans Fat
0.0g
Cholesterol
75mg
25%
Sodium
408mg
17%
Potassium
516mg
15%
Total Carbohydrates
54.4g
18%
Dietary Fiber
2.6g
10%
Sugars
3.7g
Protein
16.8g
Vitamin A 21% Vitamin C 48%
Calcium 20% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in thiamin
  • High in vitamin C
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