Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic and lemon Zest- a healthy vegan dinner that can be made in 30 minutes flat. If going grain-free, try chickpea flour noodles for extra protein! This recipe uses a whole head of cauliflower and is zesty and bright-tasting, and the leftovers make a nice lunch.
“Following the invisible, into the unknown.” Marci
Here’s a tasty little number that can be made in under 30 minutes – Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic and Lemon zest. The lemon and garlic give it a nice zesty flavor, the parsley a delicious freshness and the toasted walnuts, great texture and earthiness. If you like heat, chili flakes are always a great option. It can be left vegan or dusted with pecorino.
Suddenly, life has become simple. We finished our last catering event over the weekend, and just like that 10 years of catering comes to an end.
I would be lying if I didn’t tell you how ecstatic I am. Not because I dislike catering – I actually really loved the food creation part of it, the menu design, the cooking and prepping and the coming together of people to celebrate life events – all of this was very fulfilling and I feel truly honored to have been a part of so many celebrations.
But the stress of the events themselves (because I like things perfect), and the millions of details that needed tending to began taking a toll on us physically and energetically. And so we (Brian) figured out a way to pare down our lives, so we wouldn’t have to keep doing this until we die.
And all of a sudden here we are- and I find myself with a luxurious amount of time. And a horizon in front of us that feels so open and wide and beautifully unknown. And it’s the unknown part that actually feels exhilarating. For the first time ever, I have not planned out my life. And it feels amaaaaaaaazing!
If you were wondering about the quote, it’s from a person I don’t know, Marci, who has this as her tagline on Insight Timer. Insight timer is a meditation app, full of great resources to help one meditate if so inclined. It also connects you with other people near you and around the world who are meditating at the same time as you. Kinda neat.
Marci, I don’t know anything about you, only that you live near me in Spokane, and that sometimes we meditate at the same time. Your tagline pops up and it has been such a gift to me. So thank you Marci, for sharing your beautiful light into this world and I hope somehow this finds you.
This Roasted Cauliflower pasta is so easy….and made with a whole head of cauliflower. Remember, you can always choose pasta made with bean flower if going grain-free.
Toasted almonds and parsley add flavor and texture.
For more fall pasta dishes, try these too!
Garlicky Chard Pasta with Lemon and toasted bread crumbs
Pasta with Mushrooms and creamy vegan sauce.
Hope you enjoy this simple delicious Roasted Cauliflower Pasta!
happy week friends!
xo
Print
Roasted Cauliflower Pasta with Lemon and Garlic
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 2-3 1x
- Category: vegan main
- Method: roasted
- Cuisine: mediterranean
Description
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
-
3 minced garlic cloves (divided)
- salt and pepper to taste
- 1/4 teaspoons chili flakes
- lemon zest from one lemon (divided)
- 4 ounces pasta ( bucatini, linguini, spaghetti or any other gluten-free noodle)
- 1 cup fresh chopped Italian parsley
- 1/2 cup toasted walnuts, chopped
- 1 fresh garlic clove- very finely minced
- A generous drizzle of olive oil to coat,
- salt, pepper and chili flakes to taste
- finely grated pecorino– optional but good
- 2 tablespoons capers– optional, but good!
Instructions
- 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, 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. 😉
- Divide among 2-3 bowls.
Notes
Leftovers are great for lunch!
Keywords: Cauliflower pasta, vegan pasta recipes, pasta with roasted cauliflower,
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!
★★★★★
Hi! Sounds great 🙂 would you saute the 2/3 of garlic before adding to the cooked pasta or raw? thanks!
The 2/3rd garlic gets tossed with cauliflower before roasting, the remaining gets tossed with pasta, raw. 🙂
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.
★★★★★
Thanks, great to hear!
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!
★★★★★
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!
★★★★★
Glad you like it Ricki!
This was absolutely delicious! Will definitely make again.
★★★★★
Just FYI, pecorino cheese is not vegetarian, it contains animal rennet.
Yes, European versions are required to contain rennet, but there are versions stateside that are rennet-free.
Love it. Super easy to make, and delicious!
★★★★★
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.
★★★★★
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.
★★★★★
Perfect!
Absolutely love it. Just wondering if you think toasted almonds would work if we don’t have walnuts?
★★★★★
Thanks Kathryn- I suppose Almonds could work. Do you have pine nuts? Or pecans? Or hazelnuts?
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 !!!
★★★★★
Thank you Angie! Shrimp would be tasty!
Thank you so much!!! Cauliflower pasta was so delicious thank you so much ❤️😘😘😘
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!
★★★★★
When/how do you incorporate the capers??
At the end with the walnuts. 🙂
Delicious! I used basil instead of parsley and extra lemon on pasta. This recipe is a kerper😊
★★★★★
Great to hear!
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.
★★★★
So delicious!!!
★★★★★
Great to hear Cassie, thanks for the comment!
Loved this recipe!!! Also added sage when roasting the cauliflower. It’s a new favorite!
★★★★★
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!
★★★★★
It was delicious!
★★★★★
Hi Sylvia!
Can I substitute parsley for a different herb? Thanks! I love your blog!!
Of course! Sage or basil ??
We just ate this for dinner and both of us loved it. I used packaged spinach pasta trader joes and was delicious. Barry
Amazing ? i added a few capers but only because I am a fan of capers and cauliflower
Sadly I can’t get chard for your other pasta dish any recommendations what else I could use maybe rocket ?
This is an awesome dish so much flavor
so Happy you liked it Beatrice!!!I love this one too!
This was not only easy to cook but I substituted konjac noodles (which are made from a Japanese vegetable) and the result was delicious!!! Highly recommend this recipe. Yum!!!