Cauliflower in Red Sauce Over Pasta
Transform your pasta night with this irresistible recipe for Cauliflower in Red Sauce Over Pasta! This hearty dish pairs tender, caramelized cauliflower florets with a rich, savory tomato sauce infused with garlic, Italian seasoning, and a hint of red pepper flakes for optional heat. Served over your favorite al dente pasta, this vegetarian pasta recipe is both comforting and wholesome, with layers of flavor that feel indulgent yet nourishing. Prep and cook it all in under an hour, then finish with a sprinkle of fresh basil and Parmesan for an elegant touch. Perfect for weeknight dinners or as a crowd-pleasing meatless main, this recipe ensures no one will miss the meat. It’s simple, satisfying, and sure to become a staple in your pasta repertoire!
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Recipe Information
Ingredients
- 1 head (medium-sized) Cauliflower
- 3 tablespoons Olive oil
- 1 large, diced Yellow onion
- 3 minced Garlic cloves
- 28 ounces (1 large can) Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 0.5 teaspoon (optional) Red pepper flakes
- 1 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
- 1 teaspoon Granulated sugar
- 12 ounces Pasta of choice (e.g., spaghetti, penne)
- 2 tablespoons, chopped (for garnish) Fresh basil leaves
- 0.25 cup (optional, for serving) Grated Parmesan cheese
Instructions
Prepare the cauliflower by removing the outer leaves and cutting it into small florets. Rinse well and set aside.
Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
Add the minced garlic to the skillet and sauté for an additional 1 minute, stirring frequently to prevent burning.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Add the crushed tomatoes, Italian seasoning, red pepper flakes (if using), salt, black pepper, and sugar to the skillet. Stir well to combine.
Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally.
Meanwhile, in a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.
Heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat. Add the cauliflower florets and a pinch of salt, stirring occasionally. Cook for 7-8 minutes until the cauliflower is slightly tender and lightly browned.
Add the cauliflower to the simmering tomato sauce and stir to coat the florets evenly. Cover the skillet and let it cook for an additional 10-12 minutes, or until the cauliflower is fully cooked and tender.
Taste the sauce and adjust seasoning if needed. If the sauce is too thick, add a splash of water or vegetable stock to reach your desired consistency.
To serve, divide the cooked pasta among plates or bowls. Spoon the cauliflower in red sauce over the pasta.
Garnish with chopped fresh basil leaves and grated Parmesan cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 367.9 g | 134% | |
| Dietary Fiber | 77.1 g | 276% | |
| Total Sugars | 231.4 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 16485 mg | 351% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
