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.

Recipe by Cooking Light December 2008

Gallery

Credit: Beau Gustafson; Styling: Cindy Barr

Recipe Summary

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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