This Roasted Cauliflower Pasta is a flavorful, wholesome dish that’s both quick and satisfying.
Packed with fiber-rich cauliflower, plant-based protein from walnuts, and heart-healthy olive oil, it’s light yet nourishing.
Lemon zest, garlic, and fresh herbs elevate the taste, making it a perfect weekday meal.
Easy to prep, full of texture, and low in saturated fat, it’s ideal for busy kitchens and meal prep alike.
Roasted Cauliflower Pasta
Equipment
- 1 large sheet pan
- 1 Medium bowl
- 1 Pot for Cooking Pasta (about 2 quarts)
- 1 wooden spoon (or spatula)
- 1 Small Knife and Cutting Board
- 1 Cheese Grater (optional, for pecorino)
Ingredients
- 1 large head cauliflower cut into bite-sized florets
- 2 tablespoons olive oil plus more for drizzling
- 3 garlic cloves minced (divided)
- Salt and pepper to taste
- ¼ teaspoon chili flakes optional
- Zest of 1 lemon divided
- 4 –6 ounces pasta spaghetti, linguini, bucatini, or gluten-free
- 1 cup fresh Italian parsley chopped
- ½ cup walnuts toasted and chopped
- 1 garlic clove very finely minced
- Optional: 2 tablespoons capers
- Optional: finely grated pecorino cheese
Instructions
- Preheat and Prepare Your Oven: Begin by preheating your oven to 425°F (220°C).This ensures it reaches the perfect temperature to roast the cauliflower evenly, allowing the edges to caramelize beautifully while keeping the inside tender. Line a large sheet pan with parchment paper to prevent sticking and make cleanup easy.
- Trim and Chop Cauliflower: Wash your cauliflower thoroughly and remove the outer leaves. Cut the head into bite-sized florets, roughly 1 to 1.5 inches in size. Uniform pieces ensure even cooking and caramelization. Place the florets in a large mixing bowl for seasoning.
- Season the Cauliflower: Add 2 tablespoons of olive oil to the bowl with the cauliflower. Sprinkle generously with salt, pepper, 1/4 teaspoon chili flakes, and half of the lemon zest. Add two-thirds of the minced garlic. Toss everything thoroughly, making sure each floret is coated with oil, spices, and garlic. This will infuse the cauliflower with flavor while roasting.
- Roast the Cauliflower: Spread the seasoned cauliflower evenly on the prepared sheet pan in a single layer. Place the pan in the center of the preheated oven.Roast for 20–25 minutes, turning once halfway through. The florets should be tender, golden, and slightly caramelized on the edges. Keep a close eye during the last 5 minutes to prevent burning.
- Cook the Pasta: While the cauliflower roasts, bring a large pot of water (about 2 quarts) to a boil. Add 1 tablespoon of salt to the water. Cook your choice of pasta (4–6 ounces) according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta water for adjusting the sauce later. Drain the pasta and transfer it to a large mixing bowl.
- Prepare the Flavor Base for the Pasta: Drizzle a generous amount of olive oil over the cooked pasta, tossing gently to coat all strands. Add the remaining finely minced garlic, fresh chopped parsley, the rest of the lemon zest, toasted walnuts, and optional capers. This creates a fresh, fragrant base that enhances the roasted cauliflower when combined.
- Combine Pasta and Cauliflower: Once the cauliflower is roasted, carefully add it to the bowl with the pasta. Gently toss everything together, ensuring the roasted florets, walnuts, herbs, and garlic are evenly distributed. If the mixture seems dry, slowly add reserved pasta water, one tablespoon at a time, until the pasta reaches a slightly saucy, silky consistency.
- Taste and Adjust Seasonings: Taste the pasta carefully and adjust the seasoning as needed. Add extra salt, pepper, or chili flakes to balance flavors. Sprinkle with optional finely grated pecorino cheese for a salty, nutty finish. Remember, roasted cauliflower can absorb seasoning, so tasting before serving ensures a perfectly balanced dish.
- Serve and Garnish: Divide the pasta among 2–3 bowls. For extra flair, drizzle a touch more olive oil over the top and add a small pinch of fresh parsley or lemon zest as garnish. Serve immediately while warm to enjoy the contrast between the tender roasted cauliflower, crunchy walnuts, and bright, fresh herbs.
- Storing and Leftovers: This pasta keeps beautifully in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of water or olive oil. Leftovers make a fantastic lunch or quick dinner, retaining most of their flavor and texture.
Notes
- Cauliflower florets should be roughly uniform in size for even roasting.
- Toasting walnuts enhances their nutty flavor and adds crunch.
- Use fresh lemon zest rather than bottled for the brightest flavor.
- Reserve some pasta water to adjust consistency; it helps coat the noodles evenly.
- Pecorino cheese is optional but adds a delicious savory depth.
- For extra heat, increase chili flakes to taste.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- Gluten-free pasta works well, but cooking times may vary.
Chef’s Secrets: Enhance Flavor With Technique
To elevate this roasted cauliflower pasta, focus on layering flavors.
Start by seasoning the cauliflower generously with salt, lemon zest, garlic, and chili flakes before roasting; this allows the flavors to penetrate deeply while caramelizing.
Toasting the walnuts separately in a dry skillet over low heat enhances their natural aroma and adds crunch.
Using fresh herbs like parsley at the final stage keeps the dish bright and fresh.
Adding reserved pasta water gradually helps the sauce cling to each noodle without making it soggy, giving a silky texture and well-balanced flavor.
Serving Suggestions: Perfect Pairing Ideas
This roasted cauliflower pasta pairs beautifully with light, fresh sides.
A crisp green salad with lemon vinaigrette complements the richness of the olive oil and nuts, while roasted cherry tomatoes add a sweet, tangy contrast.
For protein, serve alongside grilled chicken, shrimp, or pan-seared tofu. Drizzle extra olive oil or a squeeze of fresh lemon on top before serving to enhance the vibrant flavors.
Garnishing with additional toasted walnuts or a sprinkle of grated pecorino adds texture and a gourmet touch.
Storage Tips: Keep Pasta Fresh Longer
Store leftover roasted cauliflower pasta in an airtight container in the refrigerator for up to three days.
To reheat, warm gently in a skillet over low heat with a small splash of water or olive oil to prevent drying out.
Avoid microwaving at high power, as it can make the pasta mushy.
For longer storage, you can freeze cooked pasta in a freezer-safe container for up to one month; thaw overnight in the fridge before reheating gently.
Adding fresh herbs or lemon zest when serving revives the dish’s brightness.
Frequently Asked Questions
1. Can I use frozen cauliflower?
Yes! Frozen cauliflower works in a pinch. Thaw it completely and pat dry to avoid excess moisture, then roast at the same temperature. The texture may be slightly softer than fresh, but the flavor will still be delicious.
2. Can I make this recipe vegan?
Absolutely. Simply omit the pecorino cheese or substitute it with a plant-based cheese alternative. The dish remains rich, flavorful, and satisfying with the olive oil, walnuts, and herbs providing natural umami and depth.
3. How do I prevent the pasta from sticking?
Drizzle a little olive oil over the pasta after draining and toss immediately. Also, reserve some pasta water; adding it while combining ingredients helps coat noodles evenly and prevents sticking. Stir gently to avoid breaking the pasta strands.
4. Can I add other vegetables?
Yes! Roasted bell peppers, zucchini, or asparagus pair beautifully with this pasta. Add them to the cauliflower before roasting for complementary flavors, ensuring the cooking times match for tender, caramelized vegetables.
5. How can I make this dish more filling?
Add a protein boost with pan-seared tofu, chickpeas, grilled chicken, or shrimp. You can also increase the portion of walnuts or serve with a side of whole-grain bread. These additions make it a heartier, well-rounded meal while maintaining its wholesome, plant-forward qualities.
