Skillet Cauliflower Pasta

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.

Skillet cauliflower pasta with farfalle, andouille sausage, spinach, and goat in a cast iron pan, a wooden spoon and striped towel nearby

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

Video: How to Make Skillet Cauliflower Pasta

Skillet Cauliflower Pasta

  • Quick Glance
  • (1)
  • 30 M
  • 1 H
  • Serves 6
5/5 - 1 reviews
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Preheat the oven to 425°F (218°C).

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.

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.

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.

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Recipe Testers' Reviews

This skillet cauliflower pasta was a perfect meal to cook up on a weeknight, easy to assemble, and big on flavor. I love introducing new flavors to my boys. The goat cheese and andouille sausage were a hit with my 11-year-old. He rated the dish a 9.5 out of 10. He loved the flavor of the sausage and is not a big cheese fan but liked the taste of the goat cheese. My 7-year-old is a cheese connoisseur and wasn’t too hip on the goat cheese, but otherwise rated this dish a 7 out of 10. I really appreciated being able to prepare the sausage and cauliflower in one pan while cooking the pasta and spinach on the stove top—a very efficient way to prepare a meal in less than 1 hour.

Need a delicious weeknight pasta? This is a great choice! Skillet cauliflower pasta is fast, easy, and delicious. Prepping the ingredients takes not much more than 7 to 8 minutes. Roasting the cauliflower and sausage together and then boiling the pasta with late spinach addition is a brilliant double duty approach. Everything comes together in the skillet in the last few minutes with some reserved pasta water and the goat cheese. A very pretty dish that really hits the taste mark.


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  1. This is outrageous. We’ve made it three times already. We used andouille, Spanish chorizo, and Portuguese chorizo. (We’re a sausage kind of family). It was simple, fast, and delicious. And the best thing is it calls for one skillet. I did have a problem trying to get all the greens wilted in the pan after the cauliflower was roasted, so the second and third time, I cooked them first and set them aside. An extra bowl, but it made it easier.

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