Pasta with Roasted Cauliflower and Parmesan recipe

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Ingredients

1 medium head cauliflower, cut into bite-sized florets
5 cloves garlic, peeled and smashed
2 tablespoons olive oil, or more to taste
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (16 ounce) package penne pasta
1 cup grated Parmesan cheese
¼ cup seasoned bread crumbs
1 teaspoon ground cayenne pepper
2 tablespoons salted butter
¼ cup lemon juice

Nutrition Info

333.2 calories
carbohydrate: 48.2 g
cholesterol: 16.5 mg
fat: 10.7 g
fiber: 3.6 g
protein: 13.2 g
saturatedFat: 4.4 g
servingSize: -
sodium: 332.4 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Toss cauliflower with garlic cloves, olive oil, salt, and pepper in a large bowl. Spread out in an even layer on a baking sheet.

  3. Roast in the preheated oven, tossing at least twice, until cauliflower is tender, about 30 minutes.

  4. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

  5. Mix Parmesan cheese, bread crumbs, and cayenne pepper together in a bowl, set aside.

  6. Drain pasta, reserving 1/2 cup cooking water. Transfer pasta to a serving bowl and add cauliflower and butter. Stir in cooking water, a little at a time, until desired creaminess is reached. Add lemon juice and bread crumb mixture, toss, and serve.

Recipe Yield

8 servings

Recipe Note

Cauliflower and whole garlic cloves roasted with Parmesan and bread crumbs make this a healthier than most comfort food.

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