Roasted Cauliflower Pasta
A quick, wholesome pasta featuring roasted cauliflower, garlic, lemon, and toasted walnuts. Fiber-rich, plant-based, and lightly seasoned, this dish is perfect for a satisfying lunch or dinner. Low in saturated fat, easy to prepare, and great for meal prep.
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.
