Spaghetti with Cauliflower and Garlicky Swiss Chard Gremolata
Finely chopped cauliflower and swiss chard sauteed with olive oil and lots of garlic turn into a healthy sauce in this spaghetti with cauliflower and garlicky swiss chard gremolata.
Yield: 4-6 servings
  • 1 lb whole wheat spaghetti
  • 1 medium cauliflower, cut into florets
  • 1 bunch swiss chard, stems removed
  • ¼ cup olive oil
  • 8 garlic cloves, minced
  • juice of 1 lemon
  • ½ - 1 tsp red pepper flakes
  • salt and black pepper, to taste
  • ½ cup grated parmigiano reggiano
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving ½ cup pasta water after cooking. Drain and set aside.
  2. Meanwhile, pulse the cauliflower in a food processor until it is finely processed, about the size of grains of rice. Transfer to a bowl and repeat with the swiss chard.
  3. Heat the olive oil in a large skillet over medium heat. Add the garlic to the pot and saute for 30 seconds to 1 minute, or until fragrant. Stir in the cauliflower and swiss chard. Saute for 5-6 minutes, or until cooked through. Stir in the lemon juice and red pepper flakes. Season to taste with salt and black pepper.
  4. Toss the pasta with the cauliflower and swiss chard sauce, adding reserved pasta water as needed. Serve topped with parmigiano reggiano cheese and more freshly ground black pepper.
An Eats Well With Others Original
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at