Spaghetti with Cauliflower & Tuna
How to Make Chickpea Soup with Crispy Kale | Rachael Ray
How to Make Red Velvet Chocolate Chip Cake Mix Cookies
How to Make Carrot and Butternut Curry
We Asked Meat-Loving Family of 8 to Go Meatless for ONE WEEK
No Makeup Challenge: Woman Who Spends Hour Per Day Doing Makeup …
3 Stylish + Supportive Swimsuits for Different Body Types
2022 Home Gadgets That Make Life Easier
This TikTok Star Gets Design Inspo From Unexpected Place—the Dol…
Viral TikTok Mom Gives Her Best Parenting Advice
How to Make Vegetable Noodle Bowls | Meatless Monday | Rachael R…
Our Shortcuts Show: Rach's Soup with Canned Chickpeas + A Must-S…
Swimsuits for Different Body Types + Rachael's Noodle Bowls
Rachael's Friends Bob Harper + Chef Josh Capon Take on Annual De…
How to Make Rigatoni with 3 Pepper Sauce | Rachael Ray
Viewer Goes Meatless for a Week + Rach's Carrot & Butternut Squa…
We're Celebrating Real-Life Heroes with Denis Leary's Firefighte…
4 of the Most Highly Anticipated Summer 2022 Movies
How to Make Chicken Club Panzanella | Rachael Ray
Deals From MorningSave: Outdoor Lights for Summer Entertaining +…
Ingredients
- 1 head cauliflower or Romanesco (Roman broccoli), about 2 pounds
- Sea salt
- 1/4 to 1/3 cup EVOO – Extra Virgin Olive Oil
- 6 to 8 ounces canned, sustainable tuna, drained and flaked
- 2 shallots, finely chopped
- 4 large cloves garlic, finely chopped
- 1 bunch flat-leaf parsley, stems and leaves separated, finely chopped
- 1 chile pepper, such as Fresno or jalapeño, seeded (if desired, for a milder flavor) and finely chopped
- 1/2 cup dry vermouth or dry white wine
- 1 pound spaghetti
Yield
Serves: 4
Preparation
Bring a large pot of water to a boil. Trim the cauliflower into bite-size florets. Salt the water and cook cauliflower about 3 minutes. Using a slotted spoon or spider skimmer, transfer to a plate to cool. Return the water to a boil.
In a large skillet, heat the EVOO, four slow turns of the pan, over medium heat. Add the tuna, shallots, garlic, parsley stems and chile. Cook, stirring, 2-3 minutes, then add the vermouth and reduce the heat to low.
Cook the pasta to al dente, adding about 1/2 cup pasta cooking water to the tuna mixture. Drain the pasta and add to the tuna mixture along with the parsley leaves and cauliflower. Toss and season with sea salt to taste.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
