cauliflower pasta

<div><span style="font-size: small">Roasted Cauliflower Pasta with Toasted Walnuts, Lemon, Garlic and Fresh Parsley. Keep it vegan or dust it with pecorino. A fast healthy dinner that can be made in under 30 minutes. </span></div>
<div></div>

Roasted Cauliflower Pasta with Lemon and Garlic

cauliflower

olive oil

garlic

salt and pepper

chili flakes

lemon lemon

pasta

Italian parsley

toasted walnuts, chopped

garlic clove- very finely minced

salt, pepper and chili flakes

pecorino–

capers– optional, but good!

Trim and cut cauliflower into small bite-sized florets and place in a bowl. Drizzle with olive oil to coat, sprinkle with salt and pepper, 1/2 of the lemon zest, 2/3 rds of the minced garlic and some chili flakes.  Toss well and spread out in a single layer on a parchment-lined sheet pan, and place into the middle of the hot oven. Roast until tender and golden and caramelized in places,  about 20-25 minutes.

 While the cauliflower is roasting, cook the pasta according to directions. Drain and place in a bowl. Drizzle pasta generously with olive oil to coat the noodles, then add the remaining finely minced garlic (raw), the chopped parsley, remaining lemon zest, crushed toasted walnuts, capers and when cauliflower is done, add it to the bowl and toss. Sprinkle with pecorino and chili flakes.

Taste, adjust salt and pepper and add more if necessary. If it tastes bland, it probably needs a little more salt. 😉

Tried this and everyone loved it! I toasted the walnuts myself so the whole kitchen smelled warm and cozy. I used rigatoni for the pasta.  I think next time I'll double the cauliflower!

Loved this recipe!!! Also added sage when roasting the cauliflower. It’s a new favorite!

I really liked this dish.  I did a few things different.  I added carrots, chile poblano, red peppers, all seasoned and roasted separately. I wilted lacinato kale. I also made honey walnuts to contrast the chili flake.   I thinly slivered my garlic, heated my olive oil added the garlic and allowed  its fragrance to just release added the chili flakes, thick spaghetti noodles, lemon zest, parsley, salt and pepper. I left out the pecorino but only because I forgot. I tossed everything together at the end,  leaving little of each for garniture.

Delicious! I used basil instead of parsley and extra lemon on pasta. This recipe is a kerper😊

I added a generous amount of olive oil to the pasta and a 2 cloves garlic and a bit of percorino before I put it away to enjoy later...it was delicious!

my husband is vegetarian thank you for the recipe it was so delicious!!!!!! I think I'm going to make more often with my sister and I are going to put some shrimp in it will be so delicious I can tell !!!! thank you !!!

Absolutely love it. Just wondering if you think toasted almonds would work if we don't have walnuts?

It was very delicious. I didn't have walnut so I used pecan instead.  It was still very good. Pecorino was great suggestion. We will definitely make it again.

This was sooo good. My picky husband, who is not a big veggie fan thought it was great. It has a nice balance of crunch, citrus and cheesiness. Highly recommend.

Love it. Super easy to make, and delicious!

This was absolutely delicious!  Will definitely make again.

I’ve finally decided to incorporate  more vegetarian meals into my diet, and might I say, this recipe is phenomenal! Tastes like absolute heaven! Thank you!

Very good! I used lentil/zucchini penne pasta noodles and followed recipe as-is. Was wonderful and im stuffed after just one bowl! I will share this recipe with friends!

WOW. This was divine. I used fresh buccatini, chopped the walnuts and toasted them on the stove, and added some starchy pasta water and a squeeze of lemon juice to the end product. I just had leftovers for lunch this afternoon and it definitely holds up great. This is going to feature heavily on my summer rotation (and once the pandemic is over this will be my go to meal to impress anyone I have over!). So flavorful, herby, complex and full but not heavy. So impressed with this recipe.

Our local nut store was closed for Feast of Sacrifice day and we didn’t have fresh parsley sadly, but other than that this combination seems fantastic. 

The pasta itself, with the added flavors, is so strong and fresh. I added some lemon juice to try and make it pop as compensation for lack of fresh herbs. 

We added codfish with mushrooms and pineapple as a side. Thanks for the recipe!

This easy cauliflower pasta bake is creamy, cheesy and all kinds of delicious. Perfect for when you need comfort food.

Creamy cauliflower pasta bake

tsp salt

tsp black pepper

500 g (1lb) pasta

bechamel sauce

grated cheese (cheddar/mozzarella/gruyere/parmesan)

Preheat the oven to 200°C/400°F.

Cut the cauliflower florets into bite size pieces then add to a roasting tray.

Drizzle over a few tablespoons of olive oil and season with salt and black pepper.

Place in a hot oven and allow to roast for 20-30 minutes until caramelized and tender.

While the cauliflower is roasting, cook the pasta in a large pot of salted water until al dente. 

Make the béchamel sauce according to recipe instructions. I often add extra spices like paprika, nutmeg, mustard and cayenne. Cauliflower likes spices and I think all of those work well with cheesy recipes. 

Top 2 cauliflower pasta recipes from across the web

The most viewed cauliflower pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Cauliflower Pasta with Lemo...

Creamy cauliflower pasta bake

Top 2 cauliflower pasta recipes from across the web

The most viewed cauliflower pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Cauliflower Pasta with Lemo...

Creamy cauliflower pasta bake

The most viewed cauliflower pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine