Yield: 6 servings

Pasta with Cauliflower

Course: Dinner
Cuisine: Italian


  • 12 oz spaghetti (Ronzoni Smart Taste or whole wheat)
  • 1 large head cauliflower (roughly chopped (about 3 cups))
  • 3 1/2 tsp extra virgin olive oil
  • 1/3 cup Italian seasoned bread crumbs (I used whole wheat)
  • 5 anchovies
  • 1 medium onion (chopped)
  • 6 tbsp Pecorino Romano cheese
  • 1/2 cup chopped parsley


  • Boil pasta in salted water according to directions for al dente. Drain pasta, reserving 1 cup water.
  • Meanwhile, steam cauliflower (or boil) until tender. Set aside.
  • Add 1/2 teaspoon of oil to a small frying pan and toast breadcrumbs, careful not to burn. Set aside.
  • In a large frying pan sauté anchovies in remaining tablespoon of olive oil until they begin to dissolve.
  • Add onions and cook on medium heat until golden.
  • Add steamed cauliflower and mix well.
  • Toss pasta with parsley, cheese, cauliflower, 1/2 cup of reserved pasta water, (more if needed) and season with salt and pepper to taste.
  • Divide evenly between 6 plates.
  • Top with toasted bread crumbs and serve.
  • Enjoy!!


Serving: 11/2 cups, Calories: 274.4kcal, Carbohydrates: 51g, Protein: 11.2g, Fat: 6.1g, Fiber: 8.7g
Freestyle Points: 7
Points +: 7