Try this refreshing Roasted Cauliflower Pasta that is garlicky, savory, and subtly spiced! It’s a perfect quick weeknight dinner to throw together in a pinch!
Love Pasta? I do too! Try my favorite Squash Spaghetti (Filipino Kalabasa Pasta) or my Easy Vegan Chili Pasta.
Cauliflower has been around FOREVER, but in the past year, it has become the new “it” food. There’s cauliflower rice, cauliflower pizza crusts, cauliflower buffalo wings and so much more (I’m still waiting for someone to come up with cauliflower dessert.)
Raw or even steamed plain cauliflower is not tasty to eat, but when seasoned, baked or even cooked correctly- it’s AMAZING.
Tips & Variations:
- Types of pasta: Essentially you can use whatever pasta you have available, but my favorites to use are fettuccini or pappardelle.
- Chili flakes: Feel free to omit it if you don’t like spice.
- Peanuts: I’ve used salted peanuts and unsalted peanuts- both work well. I’ve also omitted it in the recipe and it still tasted great.
- Butter: Use your favorite plant-based butter. I like to use the butter-flavored one because it brings out the richness of the pasta.
- Frozen vs fresh cauliflower: It’s best to use fresh cauliflower for the recipe because frozen cauliflower doesn’t give the same crunch as fresh when baking.
- Meal prep: simply store in an airtight container for up to 4 days.
How to Make Roasted Cauliflower Pasta:
Listed below are all the ingredients you will need:
Sauce for cauliflower:
- extra-virgin olive oil
- garlic
- salt
- black pepper
- chili flakes
- lemon zest
- cauliflower
Pasta:
- fettuccine noodles
- butter
- pitted green olive
- parsley
- lemon juice
- peanuts
Preheat the oven to 425 degrees Fahrenheit.
To make the sauce, in a small bowl add oil, minced garlic, salt and pepper, chili flakes, lemon zest and mix until well combined.
Trim and cut the cauliflower into bite-sized pieces, then transfer into a large bowl.
Add the sauce into the cauliflower and mix until coated:
Next place onto a baking sheet and bake for 20 minutes, then transfer the cauliflower into a bowl, set aside:
Cook the pasta according to the directions. Once pasta is cooked, drain, strain, and set aside ¼ cup of pasta water.
In a pan over medium low heat, add butter and saute the olives for 2 minutes:
Stir In cooked pasta, parsley, lemon juice, and season with salt and pepper.
Add the roasted cauliflower to the pasta and toss together and sprinkle with ground peanuts before serving:
Frequently Asked Questions:
Yes you can, but it won’t be cauliflower anymore. (Broccoli works well though)
No, this is best made and eaten fresh or stored in the fridge up to 4 days in an airtight container.
Roasted Cauliflower Pasta
Ingredients
Sauce for Cauliflower:
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon chili flakes
- 1 teaspoon lemon zest
- 5 oz head cauliflower
Pasta:
- 10 oz fettuccine
- 2 tablespoons butter *
- 1 oz pitted green olives, roughly chopped
- ⅛ cup parsley chopped
- 3 tablespoons lemon juice
- ⅛ cup ground peanuts unsalted
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
Making the sauce:
- In a small bowl add oil, minced garlic, salt and pepper, chili flakes, lemon zest and mix until well combined.
- Trim and cut the cauliflower into bite-sized pieces, then transfer into a large bowl.
- Add the sauce into the cauliflower and mix until coated, then place onto a baking sheet and bake for 20 minutes.
- Transfer the cauliflower into a bowl, set aside.
Pasta assembly:
- Cook the pasta according to the directions. Once pasta is cooked, drain, strain, and set aside ¼ cup of pasta water.
- In a pan over medium low heat, add butter and saute the olives for 2 minutes.
- Stir In cooked pasta, parsley, lemon juice, and season with salt and pepper.
- Add the roasted cauliflower in the pasta and toss together.
- Sprinkle with ground peanuts before serving.
Leave a Reply