This roasted Cauliflower Pasta recipe is easy to make and completely delicious! It’s made with a whole head of cauliflower, toasted walnuts, garlic, fresh herbs and lemon zest. Video.
“Following the invisible into the unknown.” Marci
It’s surprising how vibrant and flavorful this Cauliflower Pasta is! Not only this, it is totally doable in 30 minutes- I kid you not! Made with a whole head of roasted cauliflower, pasta is tossed with garlic, olive oil, fresh parsley, lemon zest, and toasted walnuts.
The lemon and garlic give it a delicious zesty flavor, the parsley a delicious freshness and the toasted walnuts give great texture and earthiness. If you like heat, chili flakes are the way to go! It can be left vegan or dusted with pecorino. If going grain-free, try chickpea flour noodles for extra protein!
Ingredients
- Cauliflower head: Provides a hearty and earthy flavor to the pasta. It also adds a pleasant texture when roasted.
- Olive oil: Coats the cauliflower and helps in roasting it to perfection. It adds richness and depth of flavor to the dish.
- Garlic cloves: A key flavor enhancer in this recipe. The minced garlic cloves are used both for roasting the cauliflower and for adding a savory taste to the pasta.
- Chili flakes: Add a subtle spicy kick to the pasta, complementing the other flavors and adding a depth of complexity.
- Lemon zest: Provides a bright and refreshing citrus flavor that cuts through the richness of the dish. It adds a zesty and tangy element.
- Pasta: Serves as the base of the dish and provides a comforting and satisfying texture. Choose your favorite type of pasta (spaghetti, linguine, bucatini) or opt for a gluten-free option to suit your dietary needs.
- Fresh chopped Italian parsley: Adds a burst of freshness to the pasta. It provides a vibrant color and a subtle herbal flavor that balances the other ingredients.
- Walnuts: The toasted walnuts contribute a satisfying crunch and a nutty flavor to the pasta. They add richness and depth to the dish.
- Finely grated pecorino – optional but good: If desired, the finely grated pecorino can be sprinkled on top of the pasta for a cheesy and salty flavor. It adds a delightful umami element.
- Optional capers: Adds a tangy and briny flavor to the dish. They provide a burst of brightness and depth to the overall flavor profile.
How to make Roasted Cauliflower Pasta
Step 1: Roast the Cauliflower. Preheat the oven to 425F. Cut the cauliflower into bite-size pieces, and season with olive oil, salt, pepper, zest, garlic, and chili flakes. Toss well and spread onto a parchment-lined sheet pan. Roast until tender and crispy, about 20-25 minutes.
Step 2: Boil the pasta in a large pot of salted water until al dente, drain and reserve 1 cup of hot pasta water. Place the pasta in a bowl.
Step 3: Toast the walnuts in the oven for 10 minutes at 350F – do this after the cauliflower is done. Or toast in a dry skillet. Toasted Walnuts and fresh parsley add flavor and texture.
Step 4: Assemble! Drizzle pasta generously with extra-virgin 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 cauliflower. If it feels dry, add a little hot pasta water to loosen- this makes the sauce. Sprinkle with pecorino (if desired) and red pepper flakes.
Step 5: Taste and adjust. Add more salt and pepper if necessary. If it tastes bland, it probably needs a little more salt. 😉 Divide and serve among 2-3 bowls.
Variations & toppings
- Optional add-ins: Peas, kale, spinach, mushrooms, asparagus, shrimp, bacon, parmesan cheese or pecorino cheese
- Lemon juice: Since you already have a lemon out, a squeeze of fresh lemon juice tastes lovely right before serving.
- Toasted pine nuts or bread crumbs: Toasted pine nuts or bread crumbs would make a delicious and crunchy topping too! Or make our Vegan Cheesy Sprinkle
- More fresh herbs! In addition to the parsley, you could top this pasta with some fresh basil.
FAQs
This cauliflower pasta recipe is SO healthy! It’s a great way to enjoy healthy cruciferous vegetables. This anti-inflammatory pasta is full of vitamins and rich in fiber.
Cauliflower has a nutty and slightly sweet taste, which makes it pair especially well with pungent, aromatic garlic. Lemon brings out the flavor in cauliflower and helps balance its nuttiness with lemon’s bright citrus taste.
Go ahead and chop up the stems and add them to your pan to roast with the cauliflower florets! The stem is full of nutrients and tastes just as good. When cutting the cauliflower, you can discard the green leafy parts.
Serving Suggestions
Cauliflower pasta will keep up to 4 days in the fridge- easy to reheat in a saute pan or in the microwave. Serve with a big leafy green salad and garlic bread!
More Favorite Cauliflower Recipes
On the homefront: Suddenly, life has become simple. We finished our last catering event over the weekend, and just like that ten years of catering comes to an end. Big sigh…
I would be lying if I didn’t tell you how ecstatic I am. Not because I disliked catering – I actually really loved the food creation part of it, our clients, 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 tiny 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.
Anyways, I hope you enjoy this bright and earthy Cauliflower Pasta! Happy week, friends!
Cauliflower Pasta Video
Roasted Cauliflower Pasta Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 2-3 1x
- Category: vegan main
- Method: roasted
- Cuisine: mediterranean
- Diet: Vegetarian
Description
Ingredients
- 1 large head of cauliflower
- 2 tablespoons olive oil
-
3 garlic cloves, minced (divided)
- salt and pepper to taste
- 1/4 teaspoons chili flakes
- lemon zest from one lemon (divided)
- 4–6 ounces pasta (spaghetti, linguini, spaghetti, bucatini, 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
- Optional: finely grated pecorino,2 tablespoons capers
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 in 2 quarts of water with 1 tablespoon salt. When done, drain, and reserve 1 cup pasta water, and place pasta 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. If it feels dry, add a little hot pasta water. 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! Walnuts can be toasted in a 350 oven for 10-15 minutes on a sheet pan, or toasted in a dry skillet over medium-low heat, stirring constantly.
Nutrition
- Serving Size:
- Calories: 386
- Sugar: 2.6 g
- Sodium: 249.3 mg
- Fat: 22.9 g
- Saturated Fat: 2.7 g
- Carbohydrates: 38.5 g
- Fiber: 5.7 g
- Protein: 10.6 g
- Cholesterol: 0 mg
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!!!