Pasta with Cauliflower
Elevate your weeknight dinner game with this irresistible Pasta with Cauliflower recipe—a hearty and flavorful dish that's as comforting as it is easy to prepare. Featuring perfectly roasted cauliflower florets tossed with al dente pasta, this recipe is brought to life with zesty lemon, a touch of heat from red pepper flakes, and the nutty richness of Parmesan cheese. A quick sauté of garlic in olive oil adds a rich, aromatic depth, while a sprinkle of fresh parsley brightens every bite. Ready in just 40 minutes, this vegetarian pasta dish is perfect for busy evenings or as an elegant yet simple meal for entertaining. Serve it with a side salad and crusty bread for the ultimate Mediterranean-inspired feast!
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Recipe Information
Ingredients
- 12 oz Pasta (penne or rigatoni)
- 1 whole Cauliflower (medium head, cut into small florets)
- 4 tbsp Olive oil
- 4 cloves Garlic (minced)
- 1 whole Lemon (zested and juiced)
- 0.5 tsp Red pepper flakes
- 0.5 cup Parmesan cheese (grated)
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Spread the cauliflower on a baking sheet in a single layer.
Roast the cauliflower in the preheated oven for 20–25 minutes, stirring halfway, until tender and slightly golden.
While the cauliflower is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and cook for 1–2 minutes, stirring frequently, until fragrant (avoid browning).
Add the roasted cauliflower to the skillet along with the cooked pasta, red pepper flakes, lemon zest, and lemon juice. Toss to combine.
If the mixture seems dry, add a splash of the reserved pasta cooking water until the desired consistency is reached.
Stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning with additional salt and black pepper if needed.
Serve immediately, garnished with extra Parmesan and parsley, if desired.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4363 mg | 190% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 17.1 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1518 mg | 117% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
