Pin It Silky pasta tossed in a luscious roasted cauliflower and garlic sauce, finished with parmesan and fresh herbs. A comforting, vegetarian dish perfect for weeknights.
I first served this dish to my family on a chilly evening, and it quickly became a favorite that we return to again and again.
Ingredients
- Cauliflower: 1 medium head cauliflower, cut into florets
- Garlic: 6 cloves garlic, peeled
- Yellow onion: 1 small yellow onion, roughly chopped
- Pasta: 350 g (12 oz) pasta (such as spaghetti, fettuccine, or penne)
- Heavy cream: 60 ml (1/4 cup)
- Whole milk: 60 ml (1/4 cup)
- Parmesan cheese: 45 g (1/2 cup) grated parmesan cheese, plus more for serving
- Olive oil: 2 tbsp
- Salt: 1/2 tsp, plus more to taste
- Black pepper: 1/4 tsp freshly ground
- Crushed red pepper flakes: 1/4 tsp (optional)
- Fresh parsley or basil: 2 tbsp chopped
- Lemon zest: Zest of 1 lemon (optional)
Instructions
- Step 1:
- Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Step 2:
- Toss cauliflower florets, garlic cloves, and onion with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Step 3:
- Roast for 25 minutes, flipping halfway, until cauliflower is golden and tender.
- Step 4:
- Meanwhile, cook pasta in a large pot of salted boiling water according to package instructions. Reserve 180 ml (3/4 cup) pasta water, then drain pasta.
- Step 5:
- Transfer roasted cauliflower, garlic, and onion to a blender or food processor. Add heavy cream, milk, parmesan, and half of the reserved pasta water. Blend until completely smooth. Add more pasta water as needed until sauce is creamy and pourable.
- Step 6:
- Return cooked pasta to the pot. Pour the cauliflower sauce over the pasta and toss to coat. Heat gently over low heat for 1–2 minutes, adding extra pasta water for a silkier sauce if desired.
- Step 7:
- Taste and adjust seasoning with salt and pepper. Serve immediately, topped with extra parmesan, chopped herbs, lemon zest, and red pepper flakes if using.
Pin It This recipe always brings my family together around the dinner table sharing stories and enjoying each bite.
Notes
For vegan option substitute cream and milk with unsweetened plant-based alternatives and use nutritional yeast instead of parmesan. Add sautéed mushrooms peas or spinach for extra veggies. Whole-wheat or gluten-free pasta may be used.
Allergen Information
Contains milk/dairy (cream milk parmesan) wheat (if using regular pasta) For gluten-free version use gluten-free pasta Always check labels for hidden allergens.
Nutritional Information
Calories 410 Total Fat 13 g Carbohydrates 59 g Protein 14 g
Pin It This creamy roasted cauliflower pasta is a simple yet impressive dish that you can enjoy any night of the week.
Questions About This Recipe
- → How do I roast the cauliflower for best flavor?
Toss cauliflower florets with olive oil, salt, and pepper, then roast at 220°C (425°F) for about 25 minutes until golden and tender, flipping halfway through.
- → Can I use different pasta shapes?
Yes, spaghetti, fettuccine, penne, or other types work well, as long as they hold the creamy sauce nicely.
- → How can I make the sauce smoother?
Blend the roasted vegetables with cream, milk, parmesan, and reserved pasta water, adding liquid gradually until the sauce reaches a silky, pourable consistency.
- → What herbs complement the dish?
Fresh parsley or basil adds a bright, herbal note that balances the rich sauce and roasted flavors.
- → Are there good substitutions for dairy?
For dairy-free options, replace cream and milk with unsweetened plant-based alternatives and use nutritional yeast instead of parmesan.