Ingredients

• 8 oz. dry whole wheat spaghetti
• 1 head of cauliflower, chopped into florets
• 1 medium onion, sliced
• 1 red bell pepper, seeded and chopped
• 2 c. white mushrooms, sliced
• 1 t. minced garlic
• One 14.5 oz. can organic fire-roasted tomatoes, in juice (i.e. Muir Glen)
• 1/2 t. oregano
• 1/2 t. salt
• pinch of red pepper flakes (optional)
• fresh basil for garnish

Directions

1. Prepare pasta according to package directions, drain and set aside.

2. Bring a medium pot of water filled two-thirds of the way full to a boil.

3. Cut cauliflower into bite-size florets.

4. Place cauliflower into the boiling water, lower heat and simmer for 5-7 minutes, until cauliflower is tender, but still firm and not even starting to get mushy.

5. Drain cauliflower and rinse with cold water.

6. Set cauliflower aside.

7. Place a large skillet that has been spritzed with oil or cooking spray over medium high heat. Add onion, red pepper and mushrooms and sauté for 5-7 minutes, until starting to brown.

8. Add garlic, tomatoes, oregano, salt and red pepper flakes, if using.

9. Bring to a simmer and then add cauliflower to the pan and gently coat with sauce.

10. Spoon over hot pasta, garnish with basil and serve.

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