Looking for an easy yet delicious midweek meal? Then try this roasted cauliflower pasta. It's not only perfect for weeknight dinner but an elegant meal for guests. It is a vegan and nut free dish.
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This is a variation of the traditional spaghetti aglio e olio, with roasted cauliflower adding a deliciously nutty flavour and texture to the classic recipe.
Roast cauliflower pasta is an ideal dish for hectic weeknights as it requires little prep and cooking time. It's the perfect option for those midweek evenings when you're too tired from a long workday to prepare an elaborate meal for your family.
This dish is a healthier alternative to fast food or pre-packaged meals, making it a better choice for your family.
Ingredients
- Vegetables and Herbs: Cauliflower, lemon and parsley.
- Pasta and Spices: Spaghetti, salt, chilli flakes and black pepper.
- Oil: I used extra virgin olive oil to season cauliflower and cook pasta.
See the recipe card for quantities.
Step By Step Instructions
Step 1: Preheat oven to 200C (400F) and line the baking sheet with parchment paper.
Step 2: Toss bite-size cut cauliflower florets with olive oil, salt and black pepper.
Step 3: Spread them on a lined baking sheet in a single layer with spacing between them.
Step 4: Put the baking sheet in the preheated oven and roast for about 10 minutes.
Step 5: Take the baking sheet halfway through and flip the florets.
Step 6: Return the tray to the oven and roast for 10-15 minutes until the florets are tender and golden brown.
Step 7: Once done, take the tray out of the oven and set it aside.
Step 8: Bring a large pot of salted water to boil.
Step 9: Add spaghetti and cook until al dente according to the instructions.
Step 10: Reserve half a cup of pasta water before draining.
Step 11: While pasta cooks, heat olive oil in a large skillet or a pan over medium heat.
Step 12: Add chopped garlic and saute until aromatic.
Step 13: Stir in red pepper flakes and cook for another 30 seconds.
Step 14: Squeeze lemon, add parsley, roasted cauliflower florets and stir well to coat the garlic oil.
Step 15: Add reserved pasta water and drained pasta to the skillet. Toss until pasta is well coated.
Step 16: Taste and adjust seasoning with salt, pepper and lemon juice.
Serve roast cauliflower pasta immediately topped with more parsley and optionally grated cheese.
Storage
Roasted cauliflower pasta tastes best when freshly prepared. However, leftover pasta keeps well in the fridge for up to 3 days if stored in an airtight container.
Reheat: Place the desired portion in a heatproof bowl and reheat in the microwave until piping hot.
Tips and Tricks
Fresh Ingredients: Use fresh cauliflower and parsley to enhance the flavour of the pasta.
Olive Oil: Use extra virgin olive oil for rich flavour and taste.
Don't Overcook: Cook spaghetti as per packet instructions just until al dente.
Related
Looking for other pasta recipes? Try these:
More Cauliflower Recipes
KEEP IN TOUCH
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📖 Recipe Card
Roasted Cauliflower Pasta
Equipment
- 1 Steel Pot/Saucepan
- 1 Cup
- 1 Baking Sheet
- 1 Tong
- 1 Skillet/Steel Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Roast Cauliflower
- 230 gms (or) 1.5 Cups Cauliflower cut into bite size florets and wash
- 1 Teaspoon Olive Oil
- Salt as required
- Pepper as required
For Pasta
- 150 gms Spaghetti
- Water
- Salt as required
- 1 Tablespoon Olive Oil
- 3 cloves Garlic finely chopped or minced
- 1 Teaspoon Chilli Flakes adjust to suit your spice levels
- half bunch Parsley wash and chop finely
- juice from half Lemon
Instructions
- Preheat oven to 200C (400F) and line the baking sheet with parchment paper.
- Toss bite-size cut cauliflower florets with olive oil, salt and black pepper.230 gms (or) 1.5 Cups Cauliflower, 1 Teaspoon Olive Oil, Salt, Pepper
- Spread them on a lined baking sheet in a single layer with spacing between them.
- Bring a large pot of salted water to boil.Water, Salt
- Add spaghetti and cook until al dente according to the instructions.150 gms Spaghetti
- Reserve half a cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet or a pan over medium heat.1 Tablespoon Olive Oil
- Add chopped garlic and saute until aromatic.3 cloves Garlic
- Stir in red chilli flakes and cook for another 30 seconds.1 Teaspoon Chilli Flakes
- Squeeze lemon, add parsley, salt, roasted cauliflower florets and stir well to coat the garlic oil.half bunch Parsley, juice from half Lemon, Salt
- Add reserved pasta water, drained pasta to the skillet. Toss until pasta is well coated.
- Taste and adjust seasoning with salt, pepper and lemon juice.
- Serve roast cauliflower pasta immediately topped with more parsley and optionally grated cheese.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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