• 10 Ratings
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Ingredients

Directions

  • Bring a 5- to 6-quart pot of salted water to boiling. In a large skillet heat 2 tablespoons of the oil over medium-low heat. Add bread crumbs to hot oil; cook about 3 minutes or until crumbs are crisp and golden brown, stirring frequently (reduce heat and stir constantly if bread crumbs are becoming too dark). Stir in 1 clove of the minced garlic; cook and stir until garlic is fragrant. Transfer mixture to a small bowl. Stir in 1/4 cup of the Parmesan cheese and the lemon peel; set aside.

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  • In the same large skillet heat the remaining 2 tablespoons oil over medium-high heat. Add onion and salt; cook about 3 minutes or until onion is tender, stirring occasionally. Stir in the 1 teaspoon thyme and the remaining 2 cloves minced garlic; cook and stir for 30 seconds. Add cauliflower, broth, and capers; cover and cook about 10 minutes or until cauliflower is tender. Stir in lemon juice and pepper.

  • Meanwhile, in the large pot cook spaghetti according to package directions, except cook for 2 minutes less than the time given on the package. Drain spaghetti and return to large pot.

  • Add cauliflower mixture to spaghetti. Cook about 5 minutes more or until spaghetti is al dente. Divide spaghetti mixture among six shallow serving bowls. Sprinkle with the bread crumb mixture and the remaining 1/4 cup Parmesan cheese. If desired, garnish with additional snipped fresh thyme or thyme sprigs.

Nutrition Facts

442 calories, (3 g saturated fat, 2 g polyunsaturated fat, 7 g monounsaturated fat), 6 mg cholesterol, 707 mg sodium, 67 g carbohydrates, 5 g fiber, 5 g sugar, 16 g protein.

Reviews

10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1