This roasted cauliflower pasta is a simple & healthy vegetarian weeknight dinner. Lemon, basil & sun-dried tomatoes give it irresistible pops of flavor!
This cauliflower pasta was my birthday dinner last week. My sister called while the pasta was cooking, and the message she left said, “I hope you’re out doing something special and not at home photographing your dinner.”
Well, what can I say, I was obsessed with my cauliflower mission. Plus, it was a cold and rainy night, and this dinner felt warm and cozy. (Well, ok, it was warm when I reheated it after the photos were done… but still).
I’m strange about holidays… I just think celebrations should be random. If I made a list of my favorite life moments, most of them did not happen on Christmas or my birthday, or even on my wedding day (family, pretend I didn’t just say that)… they happened on some random Tuesday, at a time and place that I never expected.
To me, expectation muddles things. I’d rather Jack come home some weeknight and announce that we’re going to Uchiko (hint hint) than watch him stress about what to plan for my birthday.
So a low key birthday it was… with Jack, my dad, myself, and the roasted cauliflower…
Now, about this roasted cauliflower pasta!
This cauliflower pasta comes together simply. First, spread the cauliflower florets on a sheet pan in a single layer with the chopped shallots & garlic, sea salt, and black pepper. Then, roast it in a 450-degree oven until it’s golden brown and has a wonderful nutty flavor. While your cauliflower roasts, toss the hot cooked pasta with a little starchy pasta water and a handful of spinach, letting the hot pasta water wilt the greens into the pasta.
Finally, stir together the roasted veggies, the pasta & greens, lemon juice & zest, sun-dried tomatoes, and fresh herbs. Top it all with crispy toasted almonds, and you have a delicious combination of bright, fresh, nutty, and briny flavors. In short, this is one satisfying, easy dinner.
Cauliflower pasta variations
If you’re looking to change up this recipe, I recommend the following variations:
- Sprinkle some feta cheese on top for a tangy, creamy pop.
- Swap out the herbs for different cozy, fresh, or savory flavors. Tarragon, parsley, or thyme would all be excellent here.
- Dust your pasta with bread crumbs for a little crispy texture.
- Finish it with a poached egg for a creamy, sauce-like addition and some extra protein.
If you make this cauliflower pasta, please let me know in the comments! I love hearing from you.
Roasted Cauliflower Pasta
- 2-3 cups cauliflower florets
- 2 shallots, coarsely chopped
- 2 garlic cloves, very coarsely chopped
- Extra-virgin olive oil
- Sea salt and fresh black pepper
- 6 ounces spaghetti noodles (I like Jovial's brown rice noodles)
- A handful or two of baby spinach
- Hot pasta water (about ½ cup)
- Extra-virgin olive oil
- Squeezes of lemon & some lemon zest
- ¼ cup chopped sun dried tomatoes (or perhaps olives)
- ¼ cup crumbled feta (optional)
- ¼ cup chopped fresh basil (or herbs of your choice)
- 2 tablespoons sliced almonds, toasted
- ¼ cup bread crumbs, toasted (optional)
- Pinch of salt
- Pinch of red pepper flakes
- Poached egg (optional)
- Roast cauliflower, shallots, and garlic in a 450 degree oven for 20-30 minutes. Be sure not to chop your garlic too small or it will burn before the cauliflower is done. Once it's golden brown, remove from the oven. Mix it all together and taste a piece, it should taste nutty and delicious. If it doesn't, add a small drizzle of olive oil, a teeny bit more garlic, and a pinch of salt if necessary. Set aside.
- Cook your pasta for about 8 minutes or until it's done but al dente. Place spinach in a large bowl, and scoop your pasta noodles into the bowl with the spinach and toss so the spinach begins to wilt. Add some pasta water to help that along.
- Next add half the roasted veggies, another drizzle of olive oil, a good squeeze of lemon, some lemon zest, sun-dried tomatoes, feta, and basil, and toss everything together. Taste and adjust seasonings. Top with the rest of the roasted cauliflower and the toasted bread crumbs & almonds. (Serve with poached eggs if you like).
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I’m the same way with birthdays and celebrations in general… purposefully low key. I can’t understand the expectation and build up of a big to-do. I just like to be chill most of the time anyway! This pasta sounds wonderful, Jeanine. Roasted cauli 4 life. 🙂
i feel just the way you do. when i think back to happy memories, most of them are tender, private, random moments, and definitely not my birthday. your birthday sounds lovely, and i’m glad that your dad was there to enjoy it with you. and the cauliflower pasta? looks perfect 😉
I totally agree with your perspective on birthdays and celebrations. I think every day should be special in its own way and this cauliflower pasta sounds like the perfect way to make a day seem special, birthday or not.
I agree with you about birthdays and holidays. After my childhood years, the expectations of holidays removed what was joyful about them in the first place. My “holidays” are the traditions that my friends and I have started and find so much joy in, mostly just from being together.
Thanks for sharing your birthday. 🙂
Happy belated birthday love! Your sisters comment made me laugh 🙂 Your cauliflower pasta looks yumo.
This looks like my kind of birthday dinner! And that egg?? Ahhh. Perfection! p.s. My mom LOVED the recipe cards. 🙂 I just got to give them to her last week when I came home for a visit. I filled them with simple recipes I knew she + my dad would enjoy.
oh I’m so glad… I think handwritten recipes are so precious… a dying art that should be kept alive!!
Happy birthday! That egg put this already delicious-looking dish right over the edge for me. Further proof that everything is better when topped with an egg.
Sounds wonderful! I think I’ll replace the feta with pecorino romano.
that would be delicious (I just happend to have feta on hand)… really this dish is so very flexible…
I love your new mission – and congrats on the birhday! One of my new cauliflower mission for the season is pickled cauliflower and cauliflower green curry. I can’t wait to see what you’ve got up your sleeves!
those are 2 of my favorite things that I haven’t made yet! (soon, promise) I love aloo gobi, (wondering how to make it look photograph-able 🙂
Happy Birthday! I totally love going out on regular days instead of the expected ones, so much more unexpected and exciting. Besides, this cauliflower dish looks worthy of any b-day meal!
Yay for more cauliflower meals! Happy birthday. 🙂
Ohhhhhhhh myyyyyy heaaaart. Love this.
Oooh! Nothing feels more decadent than a creamy poached egg on top. What a perfect birthday meal. My birthday is in a week and low key is my ideal night as well. Happy birthday!
First of all, Happy Birthday! Second, this dish looks divine! I have a head of cauliflower that now finally has a purpose.
This looks insanely delicious! Can’t wait to try it. 🙂 Happy Birthday! Continue doing what you love, especially if it’s making wonderful food, taking pictures of it, and sharing it with the ravenous world around you. 🙂
ha, thanks Cassy! yes, it’s become quite the obsession 🙂 Just glad it’s being appreciated 🙂
That looks so delish! I am a big fan of cauliflower.
Ohmygosh. I totally agree with the best life moments happening on a whim. I planned our wedding for a year and a half only to have both me and my husband end up with the stomach flu the day of the event…puking in my wedding dress in the reception hall bushes no less. From that moment on, I’m all about the surprise, random celebrations! Can’t wait to try this recipe out. I have cauliflower burning a hole in my frig.
oh my, that sounds horrible! I seriously stressed about becoming sick on my wedding day… luckily didn’t happen but, oh, what a stressful time.
This looks perfect for those huge heads of cauliflower, so good!
Glad you made such good use of that giant cauliflower! This looks delicious.
my birthday was last week too – horray for capricorns! my anti-cauliflower husband is out of town this weekend, think i’ll have to plan on trying this recipe out soon:)