• 10 Ratings
Source: Better Homes and Gardens

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Recipe Summary

total:
35 mins
Servings:
6
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; total fat 12g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 6mg; sodium 707mg; potassium 583mg; carbohydrates 67g; fiber 5g; sugar 5g; protein 16g; trans fatty acidg; vitamin a 49IU; vitamin c 48mg; thiamin 1mg; riboflavinmg; niacin equivalents 7mg; vitamin b6mg; folate 246mcg; vitamin b12mcg; calcium 141mg; iron 4mg.

Reviews

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