This recipe is easy to make and a nutritious take on traditional pasta. The crunch from the cauliflower will make you want to come back for seconds. Best of all, cauliflower is naturally low in carbs and high in fiber, making it a perfect accompaniment to your favorite fresh pasta.
Roasted Cauliflower Pasta
Roasted Cauliflower Pasta Recipe
A luxurious Roasted Cauliflower Pasta recipe that pairs roasted cauliflower with decadent buttery fettuccine pasta.
US Customary Metric
1 lb. Fettuccine or Tagliatelle pasta 1 whole Cauliflower, large, cut into florets 2 tablespoons Olive Oil 1 tablespoon Butter 3 Garlic Cloves, minced ½ teaspoon Lemon Zest ¾ cup Parmesan cheese, grated ¼ teaspoon Red Pepper Flakes , Salt to taste , Black Pepper to taste Fresh Parsley, for garnish
Wash the cauliflower head and cut it into florets. Let them dry on a kitchen towel.
Scatter the cauliflower on a parchment-lined baking tray and drizzle them with olive oil. Season with salt and black pepper.
Place the baking tray in a preheated oven at 425 degrees Fahrenheit for about 30 minutes or until the cauliflower florets are roasted to perfection.
Meanwhile, fill a pot with water and place it over high heat. Season the water with salt.
Once the water starts to boil, add pasta and cook until al dente.
Reserve about a quarter cup of pasta water separately and drain the pasta.
Add butter to a pot and melt it over medium heat.
Once the butter melts, add minced garlic and sauté for a minute or until fragrant.
Pour in a quarter cup of pasta cooking water, lemon zest, and red pepper flakes. Mix well and let the water simmer.
Add about a half cup of grated parmesan cheese and mix well until it melts.
Stir in the cooked pasta and add the roasted cauliflower at the end.
Season with salt and black pepper if it needs more flavor.
Serve the roasted cauliflower pasta with freshly grated parmesan cheese and freshly chopped parsley.
You can add a crunchy texture to this roasted cauliflower pasta recipe by garnishing it with roughly chopped walnuts or pine nuts.
Turn it into a baked pasta dish by adding a layer of breadcrumbs on top and bake it until it turns golden brown.
Feel free to add Italian seasoning to enhance the flavor of your roasted cauliflower pasta.
Add a touch of heavy cream at the end if you want to make this dish creamy.
Calories: 613 kcal | Carbohydrates: 90 g | Protein: 26 g | Fat: 17 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.1 g | Cholesterol: 108 mg | Sodium: 374 mg | Potassium: 741 mg | Fiber: 7 g | Sugar: 5 g | Vitamin A: 260 IU | Vitamin C: 70 mg | Calcium: 303 mg | Iron: 3 mg
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