Caramelized Cauliflower and Mushroom Spaghetti
This delicious bowl of caramelized cauliflower and mushroom spaghetti whips up fast and it's the ultimate comfort food.
- 12 ounces uncooked spaghetti
- 1/4 cup olive oil
- 8 oz baby bella crimini mushrooms, sliced
- 1 large head cauliflower cut into 1/4-inch pieces
- 3 cloves garlic minced
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- 8 anchovy fillets minced (omit for vegetarian version)
- 1/2 teaspoon crushed red pepper or more if you like it spicy
- Salt and pepper to taste
- 1/2 cup grated Parmesan
- Fresh basil leaves
Cook the pasta to al dente, according to package instructions. Drain, reserving 1 cup of the pasta cooking water.
Meanwhile, in a large non-stick skillet, heat the oil over high heat. Add the mushrooms and sauté until lightly browned, about 5 minutes. Transfer mushrooms to a plate and set aside.
Add the cauliflower to the same skillet and cook, stirring occasionally, until browned, about 5 minutes (work in two batches if necessary). Stir in the garlic and cook until fragrant, about 1 minute.
Add the tomato paste and cook, stirring constantly, about 1 minute. Stir in the wine, anchovies, and crushed red pepper. Cook until wine is reduced by half, for a couple of minutes. Season with salt and pepper.
Reduce the heat to medium. Add the spaghetti cooking water, then the spaghetti into the cauliflower mixture and gently toss. Cook until the sauce thickens, about 2 minutes. Off heat, stir in the mushrooms and Parmesan. Top with fresh basil leaves.
~ Free Tip ~
Replace anchovy fillets with 4 teaspoons of anchovy paste.
Calories: 589kcal | Carbohydrates: 78g | Protein: 22g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 386mg | Potassium: 1116mg | Fiber: 6g | Sugar: 8g | Vitamin A: 430IU | Vitamin C: 73.6mg | Calcium: 223mg | Iron: 3mg