Monday, May 24, 2010

Steak and Roasted Cauliflower Spaghetti Recipe

I created this dish when we stopped eating spaghetti sauce due to Sam's tomato sensitivity and my tomato, onion, and garlic sensitivities. I wanted to come up with a hearty and complete spaghetti dish for my family. I added the Roasted Cauliflower taking a chance, not knowing if it would work in a spaghetti dish. Amazingly, it blew us away with how good it works. We all love this recipe.

Steak and Roasted Cauliflower Spaghetti Recipe

3/4 lb beef top sirloin steak (boneless)
1 package of whole mushrooms (8 oz.)
1 medium head of cauliflower
1 handful of dry spaghetti (enough for 2-3 people)
Shredded parmesan cheese (fresh)
Olive oil
Salt and pepper

Roast the cauliflower using this recipe. You will need 1 hour total cooking time for the cauliflower, so don't start cooking the mushrooms, steak, or spaghetti, until the 30 minute mark.

Cut the raw steak up into small bite-sized pieces, removing most of the fat. Put the steak pieces into a medium-size mixing bowl and drizzle a little olive oil over it. Mix together the steak and olive oil, and set aside.

Wash and dry the mushrooms. Slice the mushrooms and set aside.

At the 30 minute mark of the cauliflower, spray a large non-stick skillet with cooking spray, heat the skillet to High heat, and add the sliced mushrooms. Let the mushrooms sit without moving them for a couple of minutes to start browning. Drizzle a little olive oil over the mushrooms and salt and pepper to taste, then saute the mushrooms, stirring every couple of minutes until they are all nicely browned. This will take around 15 minutes or so. Remove the mushrooms from the heat and put into a covered dish to keep warm.

At the 40 minute mark of the cauliflower, start a large pot of water on High heat to boil for the spaghetti. When boiling, add the spaghetti and a dash of salt, and follow the package's cooking instructions. Time your spaghetti to be done when the roasted cauliflower is done, so the pasta can be drained and added directly to the skillet with the beef and mushrooms at the end.

At the 50 minute mark of the cauliflower, spray the large non-stick skillet again, heat it to High heat, and add the steak. Add salt and pepper to taste and saute the steak until all of the pieces are cooked through and browned. This will take around 6 minutes.

When the cauliflower is done, reduce the skillet heat to Med. and add the mushrooms to the steak in the skillet, along with the cooked spaghetti, and stir/toss until everything is well mixed.

Plate up the spaghetti with the beef and mushrooms. Add a serving of the roasted cauliflower on top of that, and add freshly shredded parmesan cheese over the whole thing. Serves 2 adults (and one small child) using the quantities above. If you use more spaghetti to serve 4 people, you would want to add more steak and mushrooms, but as long as you use a large head of cauliflower instead of the medium, one would probably still be enough.


  1. BTW extra light olive oil is not regulated and is not nearly as healthy as extra virgin.

  2. Thanks for that information. I just read up about it and decided that I'll update my recipes to reflect that. Extra virgin olive oil would taste really good with this recipe.

  3. I love spaghetti since I was a child. My mom always cooks me, my brothers and my sister whenever it's our birthday or other special occasions that needs celebrating. Thanks for sharing this recipe. Now I can cook for my mom. I'll definitely make this before I get my Food Safety Course.