Pasta with Sausage and Cauliflower

1 Reviews
100% would make this recipe again

Preparation : 10 min Cooking : 15 min
480 calories/serving
  • Very easy
  • Nuts & Peanuts Free
  • Kid-friendly


1 onions, coarsely chopped 200 g
2 1/2 cups cauliflower, cut into small florets 400 g
1 tbsp olive oil 15 mL
4 Italian sausages 300 g
1/2 dried chili peppers, minced 0.4 g
1 1/2 cup chicken broth, low-sodium, warm 375 mL
300 g penne rigate, or other short pasta 3 1/2 cups
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
4 tbsp Parmesan cheese, or Romano, grated 12 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Prepare the vegetables: Coarsely chop the onion and cut the cauliflower into small pieces (about 2 cm).
  2. Heat the oil in a frying pan over medium heat. Add the onion and sauté 2-3 min with stirring.
  3. Remove the skin from the sausage, then add the meat to the pan. Break up the meat using a wooden spoon and cook 4-5 min until it looses its pink colour. Add the chili pepper (if the sausage is not already spiced). Pour in the warm broth and stir in the cauliflower. Bring to a boil then lower the heat.
  4. Cover and simmer 10 min until the cauliflower is cooked al dente and the broth is almost completely absorbed (the sauce should still be moist).
  5. Meanwhile, cook the pasta.
  6. Drain the pasta then pour it into the frying pan. Season with salt and pepper to taste. Sprinkle with the grated cheese then toss well. Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (440g)


% Daily Value




15 g

24 %

Saturated 4.7 g
+ Trans 0 g

24 %


20 mg


720 mg

30 %


64 g

21 %


6 g

24 %


5 g


21 g

Vitamin A

1 %

Vitamin C

71 %


8 %


15 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 servings
Grain Products : 2 ½ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : ½ serving


This recipe is :
Source of  :
Calcium, Copper, Iron, Pantothenic Acid, Vitamin B2, Vitamin D, Vitamin E
Good source of  :
Magnesium, Phosphorus, Potassium, Vitamin B6, Vitamin K
Excellent source of  :
Fibre, Folacin, Manganese, Niacin, Selenium, Vitamin B1, Vitamin B12, Vitamin C, Zinc
Free  :
Added Sugar


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1
Meat and Alternatives 1
Fats 2 ½

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Pork | Pasta | Main courses/Entrées | High Fibre | Italian