Espaguete de Couve-flor

Espaguete de Couve-flor is a delicious low-carb Brazilian pasta dish made from finely grated cauliflower, creating a delightful texture that absorbs flavors beautifully. This dish is perfect for those looking to enjoy a healthy alternative to traditional pasta while savoring Brazilian-inspired flavors.

Ingredients

• Cauliflower - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 150 grams, halved
• Parmesan cheese - 50 grams, grated
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and chop the cauliflower into florets. Steam the florets for about 5-7 minutes until tender.
3. Transfer the steamed cauliflower to a food processor and pulse until it resembles rice or pasta. Be careful not to over-process.
4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the processed cauliflower to the skillet, stirring well to combine with the garlic. Cook for about 5-7 minutes, stirring occasionally.
6. Add the cherry tomatoes to the skillet, seasoning with salt and black pepper. Cook for an additional 3-5 minutes until the tomatoes soften.
7. Remove the skillet from the heat and stir in the grated Parmesan cheese and chopped basil until well combined.
8. Serve the Espaguete de Couve-flor warm, garnished with extra basil and Parmesan if desired.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 10 mg
• Total Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Water: 0.25 L

Health Benefits

• Low in carbohydrates, making it suitable for keto and low-carb diets.
• Rich in vitamins and minerals, particularly vitamin C and fiber from cauliflower.

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