Our cauliflower pasta is everything you want for a delicious and easy everyday dinner.Roasted cauliflower florets meet delicious garlic and olive oil sauce, plenty of fresh parsley, lemon zest, and toasted pine nuts.
Course: Main, pasta
Cuisine: American, Italian
FOR THE ROASTED CAULIFLOWER
1largecauliflower head(about 2½ pounds or 1.2 kg)
½tablespoonextra virgin olive oil
FOR THE PASTA
1poundspaghettior your favorite pasta shape
1gallonwaterto boil the pasta
2tablespoonssaltto season the pasta water
FOR THE PASTA SAUCE
¼cupextra virgin olive oil
½teaspoonred pepper flakes
2handfulsflat-leaf parsleyfinely chopped
½cupgrated parmesanor dairy-free cheese
1lemonjuice and zest to taste
ROAST THE CAULIFLOWER
For oven-roasted cauliflower: preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Rinse the cauliflower, cut it into florets, and add the florets to the baking sheet.Season with olive oil and salt, and arrange on a single layer. Bake for 20 minutes, turn with a spatula, and bake for 10 more minutes until the florets are slightly charred and tender but not overcooked.
For air-fried cauliflower: preheat the air fryer for 3 minutes at 400°F or 200°C. Rinse the cauliflower head, cut off small florets and add them to a large mixing bowl. Toss with olive oil and salt, and add to the air fryer basket. Florets CAN overlap.Air fry for about 15 minutes, shaking the air fryer basket every 4 minutes.
MAKE THE SAUCE
To a large skillet, add olive oil, minced garlic, and chili flakes. Fry the garlic on medium-low heat for one minute, ensuring it doesn't burn.
Add the finely chopped parsley and a pinch ofsalt, and fry for one more minute. If the pan gets too hot, turn off the heat.
Add in the roasted cauliflower florets, and toss on medium heat for 30 seconds.
On a separate small non-stick pan, toast the pine nuts for about a minute until they start to brown.
COOK AND TOSS THE PASTA
Boil the pasta in a large pot of salted water as instructed on the package, minus one minute. Reserve one cup of pasta water, drain the pasta and add it to the pan with the sauce.
Toss on medium heat for a short minute, add grated parmesan cheese or a dairy-free alternative, some reserved pasta water, and lemon juice, and stir a few more seconds until the cheese melts.Note: it's ok if some cauliflower florets break down when you toss the pasta.
When ready to serve, garnish with toasted pine nuts, grated lemon zest to taste, extra chopped parsley, and freshly ground black pepper.
Nutrition information is an estimate for 1 large portion of cauliflower pasta out of 5 portions.