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One Pan Roasted Cauliflower Pasta

One Pan Roasted Cauliflower Pasta

One Pan Roasted Cauliflower Pasta is a comforting and flavorful dish that combines roasted cauliflower with pasta, garlic, and a hint of lemon, all cooked in one pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 large head fresh cauliflower, cut into bite-sized florets
  • 1 lb (16 oz) dry pasta (penne, fusilli, or rotini)
  • 1/2 cup extra virgin olive oil
  • 6-8 cloves fresh garlic, sliced thinly or minced
  • 1 tsp red pepper flakes
  • 1 whole lemon, zest and juice required
  • 1 cup Parmesan cheese, freshly grated
  • 1/2 cup fresh parsley, roughly chopped for garnish
  • 1/4 cup pine nuts or walnuts, toasted for extra crunch
  • Kosher salt & black pepper to taste

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Wash the cauliflower and cut it into small, even florets. Place the florets on a large rimmed baking sheet.
  3. Drizzle the olive oil over the cauliflower and toss to coat. Sprinkle with salt, black pepper, and red pepper flakes. Spread in a single layer and roast for 20 to 25 minutes.
  4. Meanwhile, boil the pasta in salted water until al dente. Mince the garlic and zest the lemon.
  5. About five minutes before the cauliflower is done, scatter the garlic over the florets.
  6. Once the cauliflower is tender and browned, add the cooked, drained pasta to the sheet pan.
  7. Pour the remaining olive oil and lemon juice over the mixture. Sprinkle with lemon zest, toasted nuts, and Parmesan cheese. Toss everything together on the pan.
  8. Garnish with fresh parsley and serve immediately.

Notes

Ensure the cauliflower florets are cut into bite-sized pieces for even roasting. Reserve some pasta water to adjust the sauce consistency if needed.