Gluten Free Spaghetti Two Ways

Andrea Hundley
by Andrea Hundley
4 Servings
1 hr 30 min

I can't live a life without Italian food even though I have a family member that can't eat gluten. Here is my work around for the family favorite - spaghetti.

I like to make roasted cauliflower as my "noodle". He likes gluten free spaghetti. They are both delicious and you don't have to miss out on Sunday night spaghetti.

The meat sauce is my mom's recipe. It tastes best if you can let it simmer for 30 minutes to an hour.

You can make it gluten free in a few ways. I like it made with cauliflower and my husband likes it with gluten free noodles.

Ingredients for the gluten free spaghetti.

The first step with many Italian dishes is to saute onions and garlic in olive oil.

Add the meat and brown before adding the tomatoes. Once you add the tomatoes you just simmer and cook the cauliflower or gluten free noodles (or both).

Gluten Free Spaghetti Two Ways
Recipe details
  • 4  Servings
  • Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min
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For the Sauce
  • 1 lb ground beef
  • 1 onion diced
  • 2 cloves of garlic diced
  • 2 teaspoons olive oil
  • 28 oz can tomatos
  • 14 oz can fire roasted tomatoes
  • 1 teaspoon oregano
  • 1 bay leaf
For the "pasta" or base
  • head of cauliflower
  • olive oil
  • gluten free spaghetti
To make the sauce
Dice the onions and garlic. Saute those in a 5 quart pan for 3-5 minutes.
Add the ground beef to brown, 5-10 minutes. Break it up into chunks
Add the cans of tomatoes and stir
Add oregano, bay leaf, salt and pepper and stir/
Simmer for 30 minutes to an hour
For the "pasta" or base
Preheat the oven to 400.
Cut the cauliflower into bite sized pieces and place on a sheet pan.
Drizzle with olive oil, salt and pepper
Roast for 30 minutes
If someone in your family doesn't like cauliflower, cook gluten free noodles according to the package instructions.
  • Serve with parmesan cheese
  • To see step by step photos, visit the link below.
Andrea Hundley
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