Cauliflower and Garlic Pasta
Roasted Cauliflower and Garlic Spaghetti with Olive Oil and Herbs
Ingredients:
8 oz spaghetti or linguine
1 medium head cauliflower, cut into small florets
6 cloves garlic, thinly sliced
3 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese (optional)
2 tablespoons fresh parsley, chopped
Directions:
Preheat oven to 400°F (200°C).
Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
Meanwhile, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
In a large skillet, heat remaining olive oil over medium heat. Add sliced garlic and red pepper flakes. Cook until garlic is golden, about 2 minutes (don’t let it burn).
Add roasted cauliflower to the skillet and stir to coat in the garlic oil.
Add cooked pasta to the skillet with a splash of reserved pasta water. Toss well to combine.
Stir in lemon zest, lemon juice, and Parmesan (if using). Cook for 1–2 minutes to marry flavors.
Sprinkle with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 390 kcal per serving | Servings: 4 servings
#cauliflowerpasta #garlicpasta #roastedcauliflower #pastarecipes #vegetarianpasta #easyweeknightdinner #herbpasta #spaghettiideas #mediterraneanflavors #comfortfood #pastaandveggies #lemonpasta #simpleingredients #meatlessmeal #roastedveggies #homemadepasta #garliclover #cauliflowerrecipes #plantbaseddinner #pastaloversunite
This Cauliflower and Garlic Pasta is golden, garlicky, and totally comforting. A simple, veggie-forward dinner you’ll crave weekly!
Roasted Cauliflower and Garlic Spaghetti with Olive Oil and Herbs
Ingredients:
8 oz spaghetti or linguine
1 medium head cauliflower, cut into small florets
6 cloves garlic, thinly sliced
3 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese (optional)
2 tablespoons fresh parsley, chopped
Directions:
Preheat oven to 400°F (200°C).
Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
Meanwhile, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
In a large skillet, heat remaining olive oil over medium heat. Add sliced garlic and red pepper flakes. Cook until garlic is golden, about 2 minutes (don’t let it burn).
Add roasted cauliflower to the skillet and stir to coat in the garlic oil.
Add cooked pasta to the skillet with a splash of reserved pasta water. Toss well to combine.
Stir in lemon zest, lemon juice, and Parmesan (if using). Cook for 1–2 minutes to marry flavors.
Sprinkle with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 390 kcal per serving | Servings: 4 servings
#cauliflowerpasta #garlicpasta #roastedcauliflower #pastarecipes #vegetarianpasta #easyweeknightdinner #herbpasta #spaghettiideas #mediterraneanflavors #comfortfood #pastaandveggies #lemonpasta #simpleingredients #meatlessmeal #roastedveggies #homemadepasta #garliclover #cauliflowerrecipes #plantbaseddinner #pastaloversunite
This Cauliflower and Garlic Pasta is golden, garlicky, and totally comforting. A simple, veggie-forward dinner you’ll crave weekly!
Cauliflower and Garlic Pasta
Roasted Cauliflower and Garlic Spaghetti with Olive Oil and Herbs
Ingredients:
8 oz spaghetti or linguine
1 medium head cauliflower, cut into small florets
6 cloves garlic, thinly sliced
3 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese (optional)
2 tablespoons fresh parsley, chopped
Directions:
Preheat oven to 400°F (200°C).
Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
Meanwhile, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
In a large skillet, heat remaining olive oil over medium heat. Add sliced garlic and red pepper flakes. Cook until garlic is golden, about 2 minutes (don’t let it burn).
Add roasted cauliflower to the skillet and stir to coat in the garlic oil.
Add cooked pasta to the skillet with a splash of reserved pasta water. Toss well to combine.
Stir in lemon zest, lemon juice, and Parmesan (if using). Cook for 1–2 minutes to marry flavors.
Sprinkle with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 390 kcal per serving | Servings: 4 servings
#cauliflowerpasta #garlicpasta #roastedcauliflower #pastarecipes #vegetarianpasta #easyweeknightdinner #herbpasta #spaghettiideas #mediterraneanflavors #comfortfood #pastaandveggies #lemonpasta #simpleingredients #meatlessmeal #roastedveggies #homemadepasta #garliclover #cauliflowerrecipes #plantbaseddinner #pastaloversunite
This Cauliflower and Garlic Pasta is golden, garlicky, and totally comforting. A simple, veggie-forward dinner you’ll crave weekly!
