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; 6 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 10 mg cholesterol; 624 mg sodium. 752 mg potassium; 69 g carbohydrates; 5 g fiber; 8 g sugar; 16 g protein; 0 g trans fatty acid; 2436 IU vitamin a; 25 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 198 mcg folate; 0 mcg vitamin b12; 143 mg calcium; 4 mg iron;