Introduction

This Cauliflower Pasta with Parmesan is a delicious, wholesome dish that combines tender roasted vegetables with whole wheat penne and a bright lemony finish. Roasting the cauliflower and broccoli brings out their natural sweetness, while the parmesan adds a savory, creamy touch. It’s perfect for a satisfying weeknight meal.

The image shows a serving of pasta with roasted broccoli and cauliflower on a white round plate. The pasta is light beige with a smooth texture, mixed evenly with bright green broccoli and light cream-colored cauliflower pieces that have slightly charred edges. On top, thin white strands of grated cheese are scattered. Nearby, there is a white bowl filled with more grated cheese and a halved lemon with bright yellow skin and a juicy interior. In the upper right, a large white oval dish holds more of the pasta and vegetables. The entire scene is set on a white marbled surface, with metal forks and a beige napkin also visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups broccoli florets
1/4 cup (4 tablespoons) extra virgin olive oil, divided
1 3/4 teaspoons kosher salt, divided
1/4 teaspoon black pepper, divided
8 cups cauliflower florets
12 ounces whole wheat penne pasta
1 cup reserved pasta cooking water
1 cup shredded parmesan cheese
3 tablespoons lemon juice
1 tablespoon minced garlic

Instructions

Step 1: Preheat your oven to 475ºF and bring a large pot of water to a boil on the stove.
Step 2: On a parchment-lined baking sheet, toss the broccoli florets with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper. On a second parchment-lined baking sheet, do the same with the cauliflower florets using 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Make sure the vegetables are spread out evenly.
Step 3: Place the cauliflower in the oven and roast for 5 minutes. Then add the broccoli to the oven. Roast both vegetables for an additional 5 minutes, stir and rotate the pans, then roast for about 10 more minutes until browned and tender (20 minutes total for cauliflower and 15 minutes for broccoli). Remove from the oven and keep warm.
Step 4: While the vegetables roast, cook the pasta according to package directions. Before draining, reserve about 1 cup of the pasta cooking water.
Step 5: In a large serving bowl, combine the roasted vegetables with the cooked pasta. Sprinkle the parmesan, lemon juice, minced garlic, and the remaining 1/4 teaspoon salt over the mixture. Stir well to evenly distribute all ingredients. Add reserved pasta water as needed to loosen the mixture (about 1/2 to 3/4 cup). Adjust seasoning to taste and serve immediately.

Tips & Variations

For a nuttier flavor, try using pecorino romano instead of parmesan.
Add toasted pine nuts or walnuts for extra crunch and texture.
If you prefer milder garlic flavor, sauté the garlic briefly before adding it to the pasta.
Swap broccoli for green beans or asparagus for a seasonal variation.
Use gluten-free pasta if you want a gluten-free version of this dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or olive oil to keep the pasta moist. Avoid reheating multiple times to preserve texture and flavor.

How to Serve

The dish shows a white bowl filled with penne pasta mixed with small roasted broccoli and cauliflower pieces. The pasta is light beige, with each penne tube smooth and slightly glossy. The broccoli pieces are dark green with a rough texture on top, and the cauliflower has a creamy white color with some brown, charred spots from roasting. Thin shreds of pale cheese are scattered lightly over the pasta and vegetables, adding a touch of softness and color contrast. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower and broccoli for this recipe?

Frozen vegetables can be used in a pinch, but roasting fresh florets yields better texture and flavor. If using frozen, thaw and pat dry thoroughly before roasting to avoid steaming.

Is it necessary to reserve pasta water?

Yes, reserving pasta water helps loosen the pasta and vegetables and allows the sauce ingredients like lemon juice and parmesan to coat everything evenly for a creamier dish.