Rating: 4 stars
21 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1

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.

Lia Huber
Recipe by Cooking Light December 2008

Gallery

Credit: Beau Gustafson; Styling: Cindy Barr

Recipe Summary test

prep:
42 mins
total:
42 mins
Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • 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.

Nutrition Facts

436 calories; calories from fat 35%; fat 16.8g; saturated fat 5.2g; mono fat 7.5g; poly fat 1.8g; protein 24.1g; carbohydrates 48.2g; fiber 3.8g; cholesterol 62mg; iron 2.4mg; sodium 830mg; calcium 185mg.
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