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
So simple yet delicious! I liked the 2/3 roasted garlic and the 1/3 fresh garlic. Elevated taste for a seemingly simple and quick recipe.
Great to hear Jenna!
This one is a gem. Very few high quality ingredients combined just* right makes it a simple delight. I definitely love some capers tossed in. And leftovers do well as a thermos lunch! We make it again and again.
Great to hear Carolin!
AMAZING! So full of flavour and super easy.
So glad you enjoyed!
This was sooooo good! I had some cauliflower in the fridge. Came to your website and saw this recipe. I love roasted cauliflower and this turned out perfectly. Super easy and I have to say, I was a bit surprised at how good it was. So much flavour for something so simple.
I will definitely make this again.
Perfect for a weeknight dinner.
Glad you enjoyed this Daniella!
I’ve made this several times before—and it is SOOOOO good! (As are all the recipes on your blog, Sylvia!). Your blog is my very favorite place to find creative and delicious meals. I love the way there are always layers of flavor to tickle the tastebuds!
Thanks so much Leslie, really appreciate this!
Love your blog and all of your recipes! Thank you for sharing such great recipes with us. Making this one tonight!
Awesome Pam! Let us know what you think!
For some reason, I was not expecting to like this recipe, the reviews were good so gave it a go. It is delicious and will be on the table again tonight.
Awesome to hear Anne!
Delicious! I’ve made it with both parsley and, when I didn’t have parsley, basil and both worked beautifully. I think this would aldo work with broccoli or even something like cavolo nero (in fact I’m definitely going to try that actually). The capers are a must add for me. This is now a regular in our house
Great to hear Jeannie!
This recipe is amazing! Had for the first time recently and can’t stop thinking about it, that I’m making it again tonight. It just all works soo well together. Thank you!
So happy you are enjoying!
I recently became vegetarian due to the health reason. I came across this recipe.
It was tasty! My 7 years old son enjoyed eating too 😉
I used Parmesan & Pine Nuts instead of pecorino and Walnuts. Left out the capers 😀
Thank you!
Great to hear AK!
I’ve followed you for awhile now and I’m impressed with the extra mile you go to support local industry, give info on history, changes you’ve made to make the menu updated with new knowledge. Take a bow!
Carol Sache
You are nice. Thanks Carol. Appreciate you noticing. We try. 🙂
Made this last night and hubby and I both loved it. Cannot wait to try it again with the listed ingredients. Used lemon infused olive oil and lemon juice. Freeze dried parsley, Parmesan and had no caper. It was still delicious. Thank you!Ann
Perfect Ann!
I have made this many times and it’s always terrific! Simple and satisfying!
Great to hear!
As usual, Sylvia’s nutrient-dense ingredients and flavor are spot on. Feasting at Home is my go-to for dinner for my family of 6 and has been for the past 4+ years (this is my first time commenting!) It can be challenging to feed and sustain the 3 distance runners in my family, but Sylvia’s veggie-loaded recipes haven’t failed me once! This is our new favorite pasta recipe. Thank you, Sylvia for sharing your beautiful blog with us.
Awesome Emily- glad you and your family are enjoying!
I am amazed with every recipe I have prepared from your arsenal. You make cooking very fun. Hats off to you!
Thanks so much Theron- appreciate this!
Delicious! I added a few more walnuts and used Parmesan instead of pecorino. Left out the capers. Used penne. Wonderful! I plan to add an extra clove of garlic to the roasting cauliflower next time.
Perfect Barbara and great to hear!
This is a fantastic recipe. I made it last night and it was delicious. So satisfying and yet very light. If you skip the grated cheese, it’s totally vegan. I did use pecorino so it was a beautiful vegetarian dish. Thank you so much for sharing this wonderful recipe.
Thanks so much! And Pecorino is so tasty here!
I’ve made this several times, and it is divine.
Yay! Glad you liked this one Maria!
Good recipe. I would prefer a pasta such as farfalle, rigatoni, ziti. Still a great dish. Thank you Sylvia for sharing your recipes.
Thanks Ame- and yes, feel free to change up the pasta here!
I made this last week and it was delicious! I steamed the cauli rather than roast it – can find roasted veggies a bit heavy. Definitely making again.
Great to hear Una!
Can’t wait to try this…
It’s pretty tasty! Let us know what you think Jo!
This is divine.
Thanks Maria!
Fabulous and quick, especially if you roast the cauliflower and toast the walnuts in advance. I also added arugula at the end and served topped with more lemon zest and toasted walnuts.
Perfect Carrie!
I haven’t made recipe yet but want to know if I can use zucchini noodles instead of pasta
I don’t see why not? give it a try!
Fantastic recipe! The only thing I changed was adding the lemon zest at the end just before serving. The capers were also a delicious addition. Thank you for this recipe!
Thanks Melissa!