Alternating roasted cauliflower for high calorie pasta noodles not only makes this bolognese recipe lighter and healthier, but the flavor from the roasting gives this dish that extra something special.
Servings Prep Time Cook Time
6 servings 15 minutes 20 Minutes
Ingredients
2 medium head of cauliflower chopped into florets
1 lb ground chicken breast
1 25oz jar of marinara sauce
4 cloves of garlic minced
1 small onion finely chopped
1 tsp dried parsley
1 tsp dried oregano
3 tsp olive oil divided
Salt and pepper to taste
Instructions
Preheat oven to 425 degrees. Line a late baking sheet with parchment paper and mist with cooking spray.
Place cauliflower florets in a large bowl. Add in 2 tsp olive oil, and salt & pepper. Toss well to coat. Transfer cauliflower to baking sheet, place in oven and roast until golden brown, about 18-20 minutes.
Meanwhile, make bolognese sauce by heating remaining olive oil in a large skillet over medium high heat. Add in onions and garlic, and cook for about 1-2 minutes.
Add in ground chicken, dried oregano and parsley, and cook, whole breaking up with a wooden spoon, until chicken is browned.
Turn heat to low, stir in marinara sauce, cover, and simmer for another 10-15 minutes. Divide roasted cauliflower onto 6 plates, and top with bolognese sauce.
Recipe Notes
Entire recipe makes 6 servings
Serving size is about 1 cup cauliflower, 1/2 cup bolognese sauce
Each serving = 5 Smart Points
PER SERVING: 197 calories; 6g fat; 1g saturated fat; 16g carbohydrates; 3g fiber; 3g sugar; 19g protein
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