Home > Blog > Cheesy Cauliflower Spaghetti
By Melissa Welch, Nutrition Assistant at Project Open Hand

It's summer in San Francisco which means we are all wearing jackets and craving belly-warmers! If you've been following our blog, you've probably picked up on our love for cauliflower. Our dietitians and nutrition assistants have been working hard to provide our clients with easy and tasty recipes to include more cauliflower in their diets and change their view on this often shunned veggie. 

Last week we shared a Cauliflower Fried "Rice" recipe and included a list of nutrients, vitamins, and benefits of cauliflower in your diet. Take a look if you're curious!

Now, without further ado, please enjoy our Cheese Cauliflower Spaghetti! 

Ingredients (Serves 2)

½ head cauliflower
1 bag GC whole wheat spaghetti
1 cup 2% or skim milk
¾ cup shredded cheddar cheese
¾ cup shredded pepper jack cheese
3 tablespoons chopped parsley
1 tablespoon melted butter
½ cup breadcrumbs
Salt and pepper to taste


  1. Chop cauliflower into florets and boil until soft (roughly 10 minutes).
  2. Drain cauliflower from water and blend in a food processor, blender or with a cheese grater until a creamy texture forms. Stir in cheese and milk. 
  3. Boil pasta for roughly 15 minutes until cooked al dente (the pasta will cook more once baked).
  4. Spray a large, deep sheet pan with non-stick cooking spray. Combine cooked pasta with the cauliflower cheese mixture in the pan and top with chopped parsley. 
  5. Mix melted butter and breadcrumbs in a small bowl and sprinkle over the pasta and cauliflower mixture.
  6. Top with salt and pepper to taste.
  7. Cover with aluminum foil and bake at 350 degrees Fahrenheit for 20 minutes. Remove aluminum foil after 10 minutes and continue to bake.
  8. Remove from oven and enjoy!

Image sourced from But I'm Hungry.


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