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Cauliflower Pasta with Parmesan Recipe

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★★★★★

4.6 from 85 reviews

A wholesome and flavorful Cauliflower Pasta with Parmesan, featuring roasted cauliflower and broccoli florets tossed with whole wheat penne, garlic, lemon juice, and shredded Parmesan cheese for a hearty, nutritious meal.

Ingredients

Scale

Vegetables

  • 8 cups broccoli florets
  • 8 cups cauliflower florets

Pasta

  • 12 ounces whole wheat penne pasta
  • 1 cup reserved pasta cooking water

Seasonings and Additions

  • 1/4 cup (4 tablespoons) extra virgin olive oil, divided
  • 1 3/4 teaspoons kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 cup shredded Parmesan cheese
  • 3 tablespoons lemon juice
  • 1 tablespoon minced garlic

Instructions

  1. Preheat and Boil Water: Preheat your oven to 475ºF and bring a large pot of water to a boil on the stove to prepare for cooking the pasta.
  2. Season Vegetables: On a parchment-lined baking sheet, toss the broccoli florets with 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until evenly coated. Repeat this process on a separate parchment-lined baking sheet with the cauliflower florets using the remaining 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper.
  3. Roast Cauliflower and Broccoli: Place the cauliflower in the oven first and roast for 5 minutes. Then add the broccoli to the oven and continue roasting for 5 more minutes. Stir both vegetables and rotate the baking sheets to ensure even cooking. Roast an additional 10 minutes so the cauliflower has a total of 20 minutes roasting time and the broccoli totals 15 minutes, allowing both to develop golden brown spots. Remove from oven and keep warm.
  4. Cook Pasta: While the vegetables are roasting, cook the whole wheat penne pasta according to package instructions. Before draining, carefully reserve about 1 cup of the pasta cooking water.
  5. Toss Pasta and Vegetables: In a large serving bowl, combine the roasted cauliflower and broccoli with the cooked pasta. Add the shredded Parmesan cheese, lemon juice, minced garlic, and the remaining 1/4 teaspoon salt. Stir thoroughly to evenly distribute the ingredients.
  6. Adjust and Serve: Loosen the mixture with 1/2 to 3/4 cup of the reserved pasta cooking water as needed to reach your preferred consistency. Taste and adjust the seasoning with extra lemon juice, salt, or pasta water if necessary. Serve immediately.

Notes

  • Ensure vegetables are spread out evenly on the baking sheets to avoid steaming and achieve proper roasting.
  • Reserved pasta water helps create a light sauce by emulsifying the olive oil and cheese with the pasta.
  • Use whole wheat pasta for added fiber and nutrients.
  • You can substitute Parmesan cheese with a vegetarian-friendly hard cheese if preferred.
  • For a nuttier flavor, try toasting the garlic slightly before adding it, but keep it fresh for a brighter taste.

Keywords: Cauliflower pasta, roasted vegetables, Parmesan pasta, healthy pasta recipes, whole wheat penne, vegetarian pasta, lemon garlic pasta

Find it online: https://ricoloranz.com/cauliflower-pasta-with-parmesan-recipe/