onRoasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic and Lemon Zest- a healthy vegan dinner that can be made in 30 minutes flat. Video!

Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic and Lemon Zest - a delicious vegan dinner that can be made in 30 minutes! | www.feastingathome.com“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.

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.

Roasted Cauliflower Pasta | Video

How to make Roasted  Cauliflower Pasta:

Step 1:  Cut the cauliflower into bite-size pieces, season with olive oil, zest, and garlic and roast until tender and crispy.

Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic and Lemon Zest - a delicious vegan dinner that can be made in 30 minutes! | www.feastingathome.com

Step 2: Cook the pasta and reserve some pasta water.

Remember, you can always choose pasta made with bean flour if going grain-free. 😉

Step 3: Toast the walnuts in the oven 10 minutes at 350F – do this after the cauliflower is done. Or toast in a dry skillet.

Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic and Lemon Zest - a delicious vegan dinner that can be made in 30 minutes! | www.feastingathome.com

Toasted Walnuts and fresh parsley add flavor and texture.

Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic and Lemon Zest - a delicious vegan dinner that can be made in 30 minutes! | www.feastingathome.com

Step 4: Toss everything together, adding the remaining ingredients in a bowl.

Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic and Lemon Zest - a delicious vegan dinner that can be made in 30 minutes! | www.feastingathome.com

On the homefront: 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.

You may also like: 

Roasted Cauliflower Pasta with Toasted Walnuts, Parsley, Garlic and Lemon Zest - a delicious vegan dinner that can be made in 30 minutes! | www.feastingathome.com

Hope you enjoy this simple delicious Roasted Cauliflower Pasta!

happy week friends!

xo

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Cauliflower Pasta with Toasted Walnuts, Parsley, Lemon and Garlic. Vegan and GF adaptable!

Roasted Cauliflower Pasta with Lemon and Garlic

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 2-3 1x
  • Category: vegan main
  • Method: roasted
  • Cuisine: mediterranean
  • Diet: Vegetarian

Description

Roasted Cauliflower Pasta with Toasted Walnuts, Lemon, Garlic and Fresh Parsley. Keep it vegan or dust it with pecorino. A fast healthy dinner that can be made in under 30 minutes. 

Ingredients

Scale
  • 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)
  • 46 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

  1. Preheat oven to 425 F
  2. 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.
  3.  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.
  4. 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.
  5. Taste, adjust salt and pepper and add more if necessary. If it tastes bland, it probably needs a little more salt. 😉
  6. 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

Keywords: Cauliflower pasta, vegan pasta recipes, pasta with roasted cauliflower,

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. I haven’t made recipe yet but want to know if I can use zucchini noodles instead of pasta

  2. 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!