Ingredients and Weight:
- Cauliflower florets: 1 large head (1 lb)
- Elbow macaroni: 1 lb
- Olive oil: 1/4 cup
- Onion, chopped: 1/2 cup
- Bell pepper, chopped (any color): 1/2 cup
- Celery, chopped: 1/2 cup
- Carrots, chopped: 1/2 cup
- Minced garlic: 3 cloves
- Tomato sauce: 1 (28 oz) can
- Italian seasoning: 1 tbsp
- Salt: to taste
- Black pepper: to taste
- Grated Parmesan cheese: 1/2 cup (for serving)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets with olive oil, salt, and black pepper.
- Spread cauliflower on a baking sheet and roast in the oven for 20-25 minutes, or until tender.
- Bring a large pot of salted water to a boil and cook elbow macaroni according to package directions.
- While the macaroni is cooking, heat olive oil in a large skillet over medium heat.
- Add onion, bell pepper, celery, carrots, and minced garlic to the skillet.
- Sauté vegetables until softened, about 5 minutes.
- Stir in tomato sauce, Italian seasoning, salt, and pepper.
- Bring sauce to a simmer and cook for 15 minutes, or until thickened.
- Drain macaroni and add it to the sauce.
- Stir in roasted cauliflower.
- Serve immediately, garnished with grated Parmesan cheese.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 10g
- Carbohydrates: 50g
- Protein: 15g
- Fiber: 5g
Dish Characteristics:
- Colorful and visually appealing
- Rich and flavorful with a hint of sweetness from the roasted cauliflower
- Balanced texture from the crunchy cauliflower and tender macaroni
- Perfect for a patriotic celebration or any American-themed event
User Comments:
- "This pasta was a hit at our Fourth of July party! Everyone loved the unique combination of cauliflower and macaroni."
- "The sauce is so creamy and delicious. I could eat it every day!"
- "I'm not usually a cauliflower fan, but I really enjoyed this dish. The roasting brings out its natural sweetness."
- "It's the perfect dish for a weeknight meal. It's quick and easy to make, and it's a crowd-pleaser."
- "The leftovers were even better the next day!"
Special Precautions and Tips:
- If you don't have a large head of cauliflower, you can use two small heads.
- You can use any type of macaroni you like. Penne or fusilli would also work well.
- If you want a spicier dish, add a pinch of red pepper flakes to the sauce.
- Be sure to drain the cauliflower thoroughly before adding it to the sauce.
- Serve the pasta hot with a side of garlic bread or a green salad.
