For this skillet cauliflower pasta, roasted cauliflower and andouille sausage are tossed with cooked spinach, goat cheese, and bow-tie pasta. It’s all made in your largest skillet. One pan, one dish, wonderful meal.
We’re fools for recipes that come together with as little stovetop juggling as possible. Take this skillet cauliflower pasta recipe with sausage. The cauliflower and sausage roast in the oven while the pasta and spinach do their thing on the stovetop. Then, as the author explains, it all comes together with a little pasta water and a a little goat cheese. The only trick to having it come together is you need to have a really large pan so everything fits in a single layer. If you don’t have a skillet big enough, use 2 skillets or swap in a large roasting pan.–Renee Schettler Rossi
Skillet Cauliflower Pasta
- Quick Glance
- 30 M
- 1 H
- Serves 6
- 1 large head of cauliflower (2 lbs), cored and cut into small florets
- 6 ounces cooked andouille sausage, quartered lengthwise and sliced 1/2 inch (12 mm) thick
- 2 tablespoons olive oil
- 3/4 teaspoon whole cumin seeds
- Kosher salt
- 12 ounces bow-tie pasta or orecchiette
- 12 ounces spinach, large stems removed, roughly chopped, or baby spinach
- 4 ounces fresh goat cheese
- Freshly ground black pepper
- 1. Preheat the oven to 425°F (218°C).
- 2. Spread the cauliflower florets and sausage over the bottom of your largest ovenproof skillet that’s at least 14 inches. (If you don’t have a skillet big enough for everything to fit in a single layer, use 2 skillets or swap in a large roasting pan.) Drizzle with the olive oil and sprinkle with the cumin seeds and 1/2 teaspoon salt. Roast until the cauliflower is golden, about 30 minutes.
- 3. Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, 10 to 12 minutes. Add the spinach during the last 20 seconds of cooking. Scoop out about a cup of pasta water and then drain the pasta and spinach in a colander. Do not rinse the pasta.
- 4. Carefully remove the skillet from the oven. Add the pasta and spinach to the skillet with about half the reserved pasta water. Crumble the goat cheese (or just gently break it up with your hands) and sprinkle over the pasta. Gently stir, adding just enough pasta water to the mixture to melt the cheese. Season with additional salt, if needed, and lots of pepper.