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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


Recipe Summary test

45 mins


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; fat 6g; cholesterol 10mg; saturated fat 2g; carbohydrates 69g; mono fat 3g; poly fat 1g; insoluble fiber 5g; sugars 8g; protein 16g; vitamin a 2435.6IU; vitamin c 25.4mg; thiamin 0.7mg; riboflavin 0.5mg; niacin equivalents 6.5mg; vitamin b6 0.2mg; folate 198mcg; vitamin b12 0.1mcg; sodium 624mg; potassium 752mg; calcium 143mg; iron 3.6mg.