For this skillet cauliflower pasta, roasted cauliflower, and andouille sausage are tossed with cooked spinach, goat cheese, and bow-tie pasta. It’s all made in your largest skillet. One pan, one dish, wonderful meal.
We’re fools for recipes that come together with as little stovetop juggling as possible. Take this skillet cauliflower pasta recipe with sausage. The cauliflower and sausage roast in the oven while the pasta and spinach do their thing on the stovetop. Then, as the author explains, it all comes together with a little pasta water and a little goat cheese. The only trick to having it come together is you need to have a really large pan so everything fits in a single layer. If you don’t have a skillet big enough, use 2 skillets or swap in a large roasting pan.–Renee Schettler Rossi
What is LC Hump Day Pasta?
We’re glad you asked. LC Hump Day Pasta (#LCHumpDayPasta) is a little something we cooked up to help you on the night of the week that you feel least like cooking. Wednesday was traditionally Prince Spaghetti Day (for those of you old enough to remember). We’ve revamped and updated that to Hump Day and included every type of pasta there is.
Skillet Cauliflower Pasta FAQs
In this recipe, Alana Chernila asks for cooked andouille sausage so it would make sense to use another cooked sausage to make it efficient. Cooked chorizo is a terrific substitution because it also has similar spices. If you want to swap in uncooked sausage, you’ll have to dirty another pan by cooking it before adding to the rest of the dish.
This cauliflower skillet pasta lasts up to 4 days in an airtight container in the fridge. When it’s time to chow down on the leftovers, add a splash of water to put a little moisture back into the pasta. You can reheat over low heat on the stovetop, stirring occasionally. It can also be rewarmed in the microwave.
Skillet Cauliflower Pasta
For this skillet cauliflower pasta, roasted cauliflower and andouille sausage are tossed with cooked spinach, goat cheese, and bow-tie pasta. It’s all made in your largest skillet. One pan, one dish, wonderful meal.
Preheat the oven to 425°F (218°C).
Spread the cauliflower florets and sausage over the bottom of your largest ovenproof skillet that’s at least 14 inches. (If you don’t have a skillet big enough for everything to fit in a single layer, use 2 skillets or swap in a large roasting pan.) Drizzle with the olive oil and sprinkle with the cumin seeds and 1/2 teaspoon salt. Roast until the cauliflower is golden, about 30 minutes.
Carefully remove the skillet from the oven. Add the pasta and spinach to the skillet with about half the reserved pasta water. Crumble the goat cheese (or just gently break it up with your hands) and sprinkle over the pasta. Gently stir, adding just enough pasta water to the mixture to melt the cheese. Season with additional salt, if needed, and lots of pepper.
Serving: 1portionCalories: 449kcal (22%)Carbohydrates: 52g (17%)Protein: 21g (42%)Fat: 18g (28%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 33mg (11%)Sodium: 417mg (18%)Potassium: 988mg (28%)Fiber: 6g (25%)Sugar: 5g (6%)Vitamin A: 5527IU (111%)Vitamin C: 89mg (108%)Calcium: 134mg (13%)Iron: 4mg (22%)
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Originally published May 9, 2018