Short on time but craving something delicious? This Roasted Cauliflower Pasta is the perfect weeknight meal. Quick, easy, and packed with flavor, it’s ready in under 30 minutes! It’s also primarily made with simple pantry ingredients, making it a delicious no-fuss dinner option.
I love this Roasted Cauliflower Pasta because it’s kind of a hybrid between a pasta salad and a traditional pasta served hot. The formula is simple – you combine roasted cauliflower and freshly-cooked pasta with a mouthwatering vinaigrette, plus herbs and alliums. It’s quick, simple, and very delicious!
Sometimes when I’m developing recipes for the blog, I feel like I need to continually show myself up. You know, making recipes bigger and better than the ones that preceded them. But sometimes simpler is better, and I have to remind myself to take a step back and chill out in the kitchen ;) Because yes, I can show off my cooking prowess with fancy techniques and ingredients. But the true measure of cooking skill is what you can make with basic, everyday ingredients. And this pasta is a great example of that (if I do say so myself!).
When it comes to flavor, combining fresh herbs with pantry spices is a recipe for success. You get the brightness of fresh parsley and scallions that balances with the savoriness of garlic powder and smoked paprika. But by keeping the ingredients list on the shorter side, it prevents this recipe from getting too complicated. I know you’ll love it! Enjoy! :)
For more delicious cauliflower recipes, try my Buffalo Cauliflower Tacos, this Pumpkin Cauliflower Gratin (a top-rated recipe of mine), or this creamy Vegan Mashed Cauliflower!
Roasted Cauliflower Pasta
Ingredients
Roasted Cauliflower
- 1 Lb Cauliflower cut into small pieces
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tsp Garlic Powder
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Salt or more, to taste
- Black Pepper to taste
- Red Pepper Flakes to taste
Dressing
- 1/4 Cup Extra Virgin Olive Oil
- 2 Tsp Dijon Mustard
- Juice from 1/2 Lemon
- 1/2 Tsp Paprika
- 1/2 Tsp Garlic Powder
- 1 Tsp Dried Parsley
- 1 Tsp Dried Basil
The Rest of the Pasta
- 1 Lb Farfalle or medium-sized pasta of choice
- 1/2 Cup Fresh Parsley chopped
- 4 Scallions just the green parts
- 1/2 Cup Freshly-Grated Parmesan
Instructions
- To start, preheat your oven to 425 degrees F.
- Cut the cauliflower into small, bite-sized florets. Toss with the oil, salt, and spices. On a baking sheet lined with parchment paper, bake cauliflower for 20-25 minutes, or until the edges are browned, checking near the end to prevent burning.
- While the cauliflower is cooking, prep the rest of the dish. Cook your pasta according to the directions on its box. When done, drain the water then pour the pasta into a large bowl.
- To make the dressing, add all dressing ingredients into a small bowl and whisk until evenly mixed. Taste, and adjust seasonings as desired.
- Prep the parsley by chopping it, and thinly slice only the green parts of 4 scallions. (Save the white parts of the scallions for another dish!)
- Add the dressing, parsley, and scallions to the large bowl with the pasta, and mix well. When the cauliflower is done, add that to the bowl also and mix.
- Add about 1/2 cup freshly-grated parmesan and mix. Alternatively, you can omit the cheese, or add a different cheese that you like (such as feta).
- Enjoy!
Notes
- Feel free to add other fresh herbs to this pasta as well, such as fresh basil or thyme.
- Omit the parmesan to make this recipe vegan!
- Also feel free to add in other mix-ins that you like, such as olive, chopped sun-dried tomatoes, feta, chickpeas, etc.
- This pasta will keep in the fridge for about 3-4 days.
Nutrition
Roasted Cauliflower Pasta FAQs
Is this cauliflower pasta vegan?
No, because it contains parmesan cheese. However, if you omit the parmesan, the recipe is 100% vegan! If choosing to make a vegan version, consider adding another savory, salty element like nutritional yeast or capers.
Do you need to blanch cauliflower before roasting?
There’s no need to in this recipe! Roasting the cauliflower after tossing it with salt, oil, and spices allows the cauliflower to become tender while getting slightly browned and crisped on the edges.
What spices are good in roasted cauliflower?
In this recipe, I use some of my favorite spices for roasting cauliflower. They include garlic powder, which goes with almost everything savory, and smoked paprika, that enhances the slight charring of the cauliflower. I also add black pepper (a top 5 spice of mine and a classic) plus red pepper flakes.
How long to roast cauliflower at 425 degrees?
Every oven is different, so I always recommend readers check their veggies when baking. But in order to get the cauliflower tender yet browned, the recipe calls for 20-25 minutes at 425 degrees.
P.S.
For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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