Growing up my family ate a lot of spaghetti. I love spaghetti, but sadly this year I learned I have a gluten intolerance. I was very determined to feed my Italian blood and have my spaghetti (note I have no Italian in me). In the beginning for convenience I used rice noodles but now that I am living half-way-across the world in China, convenience of gluten-free pasta is expensive and not the healthier choice, it’s a grain.
I’m set, China has cauliflower. Cauli-ghetti is literally my favorite meal that I can make anywhere in the world. Thank you God for cauliflower, it tastes just as great. I bet this is how the cave men had their Italian nights.
Cauli-ghetti (An April Maura Original) Recipe:
- 1 whole cauliflower head
- 4 tomatoes chopped
- 1 yellow/red onion chopped
- 10 baby mushrooms sliced (optional)
- 1 whole garlic minced
- handful of fresh cilantro chopped
- sprinkle of italian spices (about 1 tablespoon), salt and pepper to taste
- parmesan to taste
Directions for Cauli-ghetti:
- Use a food processor/ grate/ or chop the cauliflower by hand
- With olive oil in the pan cook the cauliflower with the lid on for about 10minutes on medium heat. (Note some of the cauliflower should turn brown). Remove and set aside.
- Saute the sliced mushrooms, chopped onion and garlic. If you don’t have marinara blend the tomotatoes, cook and then add the Italian seasoning.
- Top the shredded cooked cauliflower with the saute vegetables, (cooked sauced) tomatoes, cilantro and parmesan.
- Enjoy your healthy gluten-free spaghetti and know you’re getting your daily dose of vegetables!
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