Spaghetti di Cavolfiore

Spaghetti di Cavolfiore is a deliciously unique low-carb Italian dish that transforms cauliflower into spaghetti, providing a healthy twist on a classic favorite. This dish is packed with flavor from fresh ingredients and is perfect for a satisfying meal without the carbs.

Ingredients

• Cauliflower - 1 medium head (about 600g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cherry tomatoes - 200g, halved
• Fresh basil - 10g, chopped
• Parmesan cheese - 30g, grated
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Begin by removing the leaves from the cauliflower and cutting it into florets.
2. In a food processor, pulse the cauliflower florets until they resemble rice or fine grains.
3. Transfer the processed cauliflower into a clean kitchen towel and squeeze out any excess moisture.
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 cauliflower to the skillet and cook for about 5-7 minutes, stirring occasionally, until it becomes tender.
6. Stir in the halved cherry tomatoes and cook for an additional 3-5 minutes until the tomatoes soften.
7. Season the mixture with salt, black pepper, and red pepper flakes (if using), then remove from heat.
8. Stir in the chopped fresh basil and grated Parmesan cheese until well combined.
9. Divide the cauliflower spaghetti between two plates, garnish with additional basil and Parmesan if desired, and serve immediately.

Nutrition

• Calories: 250
• Protein: 9 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 150 mg
• Cholesterol: 10 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins C and K, supporting immune health and bone health.

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