My husband and I really loved this meal. I will definitely make this again and again. I may tweak the recipe next time to make it slightly healthier (less oil) but otherwise already darn good!
Farfalle with Cauliflower and Turkey Sausage
Pierce sausage casings with the tip of a knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley.
More From Cooking Light
- Calories: 436
- Calories from fat: 35%
- Fat: 16.8g
- Saturated fat: 5.2g
- Monounsaturated fat: 7.5g
- Polyunsaturated fat: 1.8g
- Protein: 24.1g
- Carbohydrate: 48.2g
- Fiber: 3.8g
- Cholesterol: 62mg
- Iron: 2.4mg
- Sodium: 830mg
- Calcium: 185mg
- 2 (4-ounce) links mild Italian turkey sausage
- 3 cups small cauliflower florets
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon salt, divided
- 5 garlic cloves, sliced
- 4 cups uncooked farfalle (bow tie pasta)
- 1/2 teaspoon crushed red pepper
- 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
- 1/4 teaspoon freshly ground black pepper
- 1. Preheat oven to 450°.
- 2. Pierce sausage several times with a knife. Combine sausage, cauliflower, and 1 tablespoon oil in a small roasting pan; toss. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.
- 3. Cook pasta according to package directions, omitting salt and fat; drain, reserving 2 tablespoons pasta cooking water. Combine pasta, reserved cooking water, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.
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