Ingredients Jump to Instructions ↓

  1. 3 tablespoon extra-virgin olive oil

  2. 2 halved and thinly sliced onions

  3. Kosher salt and ground pepper

  4. 1 head cauliflower, cut into florets

  5. 1/2 teaspoon red pepper flakes

  6. 1 bunch kale, torn into bite-size pieces

  7. 8 ounces whole-wheat spaghetti

  8. 1/2 tin sardines, broken into pieces

  9. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add onions; season with salt and pepper. Cook, stirring, until golden, about 18 minutes. (Reduce heat if onions become too dark.)

  2. Meanwhile, bring a large pot of salted water to a boil. Add cauliflower and red pepper flakes, and cook for 4 minutes. Using a slotted spoon, transfer cauliflower to pan with onions. Cook, stirring, until cauliflower is tender, about 4 minutes. Add kale to cauliflower. Cook, stirring, until kale is tender, about 4 minutes.

  3. Meanwhile, add spaghetti to boiling water; cook according to package instructions. Drain pasta, reserving 1 cup water; add to pan with cauliflower. Add just enough pasta water to create a sauce that coats the pasta. Remove from heat; stir in sardines, lemon juice, and 2 more tbsp. oil. Season with salt and pepper. Serve immediately.


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