Hey everyone! Well I am back from our six day trip. We first made a stop in Dallas for a few days and then finished off in Chicago. I will share details about why we went on the trip later, but first, let's get cookin!
Some of you may know that I am also apart of another blog, "and it's good for you too". This blog was created by me and some of the women on my mom's side of the family. I come from a family who loves to cook, but we also try to give our families good healthy meals. This blog was a way for us to motivate each other to cook healthy, as well as providing an array of healthy recipes for us all to try. My cousin Melissa posted about this sausage cauliflower spaghetti and I tried it right away!
It was such a yummy, easy, simple, and healthy dish! I used whole wheat penne instead of spaghetti because that's what I had. It felt so good to have a healthy, homemade meal after eating out for nearly a week. I'm excited to get back in the swing of things and start cooking healthy meals..of course I have a cream cheese sugar cookie I have on my list to try soon as well:)
Sausage Cauliflower Spaghetti
12 ounces whole wheat spaghetti
3 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces sweet Italian turkey sausage, casings removed
6 cloves garlic, sliced
1 small head cauliflower, broken into small florets
1 bunch scallions, chopped
1 cup grated parmesan cheese
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.