Spanish Spaghetti with Green Olives and Cauliflower

Spanish Spaghetti with Salad

Welcome! In this post, I am sharing a recipe for Spanish spaghetti with green olives and cauliflower florets.  My family loves this recipe, and they request it all the time. I hope you like it too.

Why add cauliflower to spaghetti? 

It's a funny story. One day I was making this recipe, and my daughter and I wanted the meat/sauce mixture over cauliflower florets instead of the pasta.  My husband, on the other hand, wanted pasta. As we were eating dinner, my daughter was eyeing his pasta, and he was looking at her cauliflower bowl.  So, they decided to trade some of her cauliflower for some of his pasta, and they both loved it.  From that day on, I serve cauliflower mixed in with the spaghetti. 

Ingredients:

• 8oz. thin spaghetti
• 1 lb. ground beef
• Seasoning (salt, pepper, garlic powder)
• 1/4 cup red wine or broth
• 1 (24oz.) jar of marinara sauce
• 1/4 cup green olives
• 10oz. bag of frozen cauliflower florets 
• Parmesan cheese 

Instructions: 

• Cook the spaghetti according to package directions. 
• While the pasta is cooking, cook the cauliflower florets in the microwave.  Let the florets drain on paper towels to remove any excess water.
• In a large skillet, cook the Ground beef until browned. Drain the fat.  
• Stir in seasoning and wine (or broth).  Cook the mixture for 3 minutes.
• Add the jar of marinara sauce.  Bring the mixture to a simmer.  Reduce the heat to medium-low and cook for 10 minutes.
• Stir in green olives.

Serves: 6

• We usually stretch this meal into 6 servings.  It makes an excellent leftover, perfect for a work lunch.

Notes: 

• If you don’t have any red wine, you can substitute beef, chicken, or vegetable broth in this recipe.