Step 1

Cook pasta according in salted boiling water to directions, around 10 minutes. Can be prepared a day ahead of time.

Step 2

Beat one egg in a medium bowl. Add kasha and combine until coated.

Step 3

In a large skillet over medium heat, add 1 Tbsp olive oil. Cook kasha and egg until kasha has separated and egg has cooked out. Add broth, bring to a boil then cover and reduce on simmer for 10 minutes.

Step 4

In another skillet, saute diced onion in olive oil over medium heat until slightly brown, around 7 minutes. Add riced cauliflower and continue to cook for 2-3 minutes.

Step 5

After kasha has cooked, add onion and cauliflower mixture along with cooked pasta to pan. Cook another 5-10 minutes. Add salt and pepper to taste.