Plain old spaghetti? Look closer. Grated cauliflower uncannily mimics the texture of ground beef in chilies and sauces like our stove-top marinara. (We added shredded carrot, too, for sweetness and extra nutrients.)

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a 2-quart saucepan, heat olive oil over medium heat. Add garlic; cook and stir 1 minute. Add diced tomatoes, tomato paste, the water, cauliflower, carrot, Italian seasoning, salt, fennel seeds and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

  • Meanwhile, cook and drain spaghetti according to package directions.Serve cooked pasta topped with sauce and a dollop of ricotta cheese. If you like, garnish with black pepper, a drizzle of olive oil and/or parsley.


To grate cauliflower, use the large grate on your box shredder.

Nutrition Facts

390 calories; total fat 6g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 10mg; sodium 624mg; potassium 752mg; carbohydrates 69g; fiber 5g; sugar 8g; protein 16g; trans fatty acidg; vitamin a 2436IU; vitamin c 25mg; thiamin 1mg; riboflavinmg; niacin equivalents 7mg; vitamin b6mg; folate 198mcg; vitamin b12mcg; calcium 143mg; iron 4mg.