Roasted Cauliflower Pasta Recipe
This roasted cauliflower pasta recipe is easy to make and completely delicious! It's made with toasted walnuts, garlic, fresh herbs and lemon zest.
How to Make the Best Roasted Cauliflower Pasta
Roasted cauliflower pasta is a simple yet incredibly satisfying dish that showcases the magic of caramelized vegetables. When cauliflower is roasted at high heat, it transforms from a mild, somewhat forgettable vegetable into something nutty, sweet, and deeply flavorful. Tossed with pasta, toasted walnuts, and bright lemon zest, this dish proves that plant-based eating can be both delicious and filling.
The beauty of this Mediterranean-inspired recipe lies in its simplicity. While the cauliflower roasts to golden perfection in the oven, you have just enough time to cook the pasta and prepare the remaining ingredients. The combination of raw garlic, fresh parsley, and lemon zest added at the end brings a vibrant freshness that balances the rich, caramelized notes of the roasted florets.
This versatile pasta works wonderfully as a light dinner for two or can be scaled up to feed a crowd. Feel free to customize it with your favorite pasta shape—spaghetti, linguini, or bucatini all work beautifully. Add a sprinkle of pecorino for richness, or keep it vegan for an equally delicious meat-free meal.
Roasted Cauliflower Pasta
This roasted cauliflower pasta recipe is easy to make and completely delicious! It's made with toasted walnuts, garlic, fresh herbs and lemon zest.
Ingredients
Roasted Cauliflower
Pasta
Optional Toppings
Instructions
Roast the Cauliflower
- Preheat oven to 425°F.
- 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, half of the lemon zest, two-thirds of the minced garlic, and some chili flakes.
- Toss well and spread out in a single layer on a parchment-lined sheet pan. Place into the middle of the hot oven.
- Roast until tender, golden, and caramelized in places, about 20-25 minutes.
Cook the Pasta
- While the cauliflower is roasting, cook the pasta in 2 quarts of water with 1 tablespoon salt.
- When done, drain and reserve 1 cup pasta water. Place pasta in a large bowl.
Combine and Serve
- Drizzle pasta generously with olive oil to coat the noodles, then add the remaining finely minced raw garlic, chopped parsley, remaining lemon zest, crushed toasted walnuts, and capers if using.
- When cauliflower is done, add it to the bowl and toss. If it feels dry, add a little hot pasta water.
- Sprinkle with pecorino and chili flakes. Adjust salt and pepper to taste.
- Divide among 2-3 bowls and serve immediately.
Notes
- If the pasta tastes bland, it probably needs a little more salt.
- The raw garlic added at the end provides a fresh, pungent flavor that complements the roasted cauliflower.
- For a fully vegan version, skip the pecorino or use a vegan parmesan alternative.
