- Roast until golden → Lightly charred edges = deeper, tastier flavor
- Give cauliflower space → Don’t crowd the pan or it will steam instead of roast
- Go low and slow with garlic → Gentle heat keeps it sweet, not bitter
- Salt the pasta water well → It makes the whole dish taste balanced
- Save a little pasta water → It helps the sauce stick to the pasta
- Let some cauliflower mash → It makes the sauce naturally creamy
- Add lemon zest last → Stir it in off the heat to keep it bright and fresh 🍋
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months and reheat gently with a splash of water or olive oil.
Easy Cauliflower Pasta with Roasted Cauliflower and Garlic
Servings: 4 people
- 1 medium cauliflower head 2 lb / 900 g
- 12 ounces (320 g) pasta we used spaghetti - any shape works
- ¼ cup (60 ml) extra virgin olive oil + 1 tablespoon for roasting the cauliflower
- ¼ cup (35 g) walnuts roughly chopped
- 3 cloves garlic grated or pressed
- ½ teaspoon red pepper flakes more or less to taste
- 2 handfuls flat-leaf parsley finely chopped
- ¼ cup (25 g) grated parmesan
- 1 medium lemon juice and zest to taste
- 1 teaspoon salt more or less to taste
- Roast the Cauliflower: Heat the oven to 400°F (200°C). Cut 1 medium cauliflower head into small, bite-size pieces. Spread on a baking sheet, season with 1 tablespoon olive oil, and 1 teaspoon salt. Roast 30 minutes until soft and lightly browned.
- Make the Garlic Oil: While the cauliflower cooks, heat ¼ cup extra virgin olive oil in a large pan on low to medium-low heat. Add ¼ cup walnuts (chopped), 3 cloves garlic (grated), and ½ teaspoon red pepper flakes.Cook for 60 seconds, stirring, until it smells good (do not let it brown). Stir in 2 handfuls flat-leaf parsley (chopped) and a pinch of salt.
- Add the Cauliflower: Carefully add the roasted cauliflower to the pan. Gently stir over medium heat. It’s okay if some pieces break apart — this helps make the sauce creamy.
- Cook the Pasta & Combine: Boil 12 ounces pasta in well-salted water until tender. Save a little pasta water, then drain. Add pasta to the pan along with the juice of 1 medium lemon and a splash of pasta water. Stir until everything looks shiny and coated.Turn off the heat. Stir in ¼ cup grated parmesanand lemon zest. Serve warm and enjoy!
Substitutions
- Pasta → Any pasta shape you like; use whole wheat for a healthier feel or gluten-free pasta if needed
- Cauliflower → Frozen cauliflower (roast a little longer)
- Extra Virgin Olive Oil → No good substitute here — it’s key for flavor
- Garlic → Garlic paste or a small pinch of garlic powder
- Red Pepper Flakes → Skip, or use a pinch of smoked paprika for mild warmth
- Flat-Leaf Parsley → Basil, or a mix of parsley and spinach
- Parmesan Cheese → Dairy-free parmesan or nutritional yeast
- Walnuts or Pine Nuts → Almonds, sunflower seeds, or breadcrumbs
- Lemon (juice & zest) → A splash of white wine vinegar
