Roasted Cauliflower Pasta
I don’t know about you but getting my family to eat vegetables in this house can be a tall task. I often find myself brainstorming ways to sneak them into meals or make them SO delicious that neither Nick or the girls can argue me on it. When I discovered this Roasted Cauliflower Pasta recipe, I knew it was going to be a hit in our kitchen so I created my own little version of it! It’s so delicious that I promise your kids won’t even realize that the main ingredient is cauliflower! It’s so easy to throw together on a weeknight- making it my own personal favorite dinner option.
Here’s What You’ll Need:
Cauliflower- you can buy a whole head or get precut from the grocery store!
8oz of pasta (you’ll want something short and thick!)
3 tablespoons of cooking oil
Quarter of a red onion (diced)
2 garlic cloves (grated)
Half a lemon
1/3 cup grated pecorino cheese
Chili flakes (to taste)
Salt and pepper (to taste)
Instructions:
Lay your cauliflower on a baking sheet over parchment paper (these parchment paper clips are my new obession!) Drizzle with 2 tablespoons of oil and sprinkle with salt and pepper. Roast at 425 degrees anywhere from 25-35 minutes (or until golden brown).
While your cauliflower is roasting, bring a pot of water to a boil and cook your pasta to al dente. Be sure to save a bit of pasta water for later.
Over medium heat in a french cast iron or deep pan, sauté onions, garlic and chili flakes with a remainder of oil. Once browned, toss in your cooked pasta.
Add in a bit of pasta water. Give it a stir before adding in your roasted cauliflower. Mix it up and sprinkle in your pecorino, saving a bit to stir in at the end!
Squeeze lemon over the pasta, add in any extra cheese or garlic and let it “get happy” for a couple minutes!
Garnish with lemon zest and more chili flakes to taste and enjoy!