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Spaghetti with Cauliflower & Cabbage


  • 3/4 to 1 pound imported spaghetti
  • Extra virgin olive oil
  • 2 tsp. minced garlic or 4 cloves
  • 1/2 to 1 head of cooked cauliflower-ettes
  • 1 cup or large handful chopped cabbage
  • Chopped pancetta or ham your preference on amount
  • Salt and pepper to taste
  • Red chili flakes
  • 1/2 cup or more Parmesan cheese


  1. In pot, bring water to a boil and cook spaghetti noodles. Drain and set aside.
  2. Meanwhile, in separate large fry pan, fry the chopped ham or pancetta in a couple TBS olive oil until slightly crispy.
  3. Add the garlic and cook a couple more minutes.
  4. Add the cooked cauliflower pieces (microwave cooking is fine), a couple shakes of red chili flakes and salt and pepper, to taste.
  5. When it tastes great, throw in a good handful of chopped cabbage.
  6. Turn heat to lowest setting and add the spaghetti. Toss together.
  7. Drizzle more olive oil on the mixture to moisten and stir in 1/2 cup or more Parmesan cheese. Serve.