Is cauliflower pasta good for you?

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.

What does cauliflower pair well with?

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.

How much of a cauliflower can you eat?

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.

Roasted Cauliflower Pasta

Description

This roasted Cauliflower Pasta recipe is easy to make and completely delicious! It’s made with toasted walnuts, garlic, fresh herbs and lemon zest. Video.

Ingredients

Units Scale

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

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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