Roasted cauliflower pasta is a simple, humble dish made with everyday ingredients. Topped with toasted breadcrumbs, it makes a complete, satisfying meal.
Recipe Features
This is my "go-to" dish when cooking spaghetti these days.
Whilst a good beef ragu will always be part of my recipe collection the weather isn't just there yet. We have a little time to go before the slow and simmering sauces of winter start making an appearance.
What I adore about this recipe is how quickly it all comes together.
And dare I say it has a "rustic" quality to it too.
I know the Sicilians do a version of cauliflower with pasta that includes anchovies and currants.
I tried it years ago at a friend's place and was quite surprised how all the flavours worked cohesively.
I've also seen a version where ground almonds are added as a garnish.
What You’ll Need
- 300 grams cauliflower, approx. ½ a head, cut into florets
- 2 tablespoon olive oil
- 250 grams spaghetti
- 2 tablespoons olive oil
- 2 cups kale, finely shredded (can substitute with any leafy green)
- 1 whole chilli, finely sliced
- 2 cloves garlic, minced
- toasted breadcrumbs for garnish
My version of this dish uses home made toasted breadcrumbs for that final, rustic "oomph"!
There's also a bit of curly kale that I had leftover, to up the green "goodness". A little garlic, some chilli and extra virgin olive oil make this dish just about perfect.
Step by Step Instructions
- Preheat your oven to 180 deg C and toss the florets in the olive oil. Spread them out on a baking dish and cook for 30 mins or until caramelised.
- In the last 10 minutes fo the cauliflower roasting, cook the spaghetti till al dente. Set aside and reserve ½ cup of the pasta water.
- In the same pan heat the olive oil and add the kale, chilli and garlic. Saute until tender (approx 2-3 mins). Add the spaghetti and cauliflower and toss until well combined. (You may wish to add a few tablespoon of the pasta water if it gets a little dry)
- Serve immediately and garnish with toasted breadcrumbs
Tips and Variations
Like I explained earlier, my recipe is super easy to prepare. And you don't have to follow an exact formula.
- Don't like chillies? Fine. Don't add them. Want to add some Greek feta to the dish? Go right ahead! This dish is more flexible than Jamie Lee Curtis was in that 80's movie "Perfect"! (God I'm showing my age with that one!).
- I sometimes steam the cauliflower and then add to a hot pan to let it caramelise, however today I chose to roast it first.
Related Recipes
Here are some more vegan pasta dishes to enjoy:
Roasted Cauliflower Pasta
Ingredients
- 500 grams cauliflower, cut into florets
- 3 tablespoon olive oil
- 400 grams spaghetti
- 3 tablespoon olive oil
- 3 cups kale, finely shredded (can use other leafy greens)
- 1 chilli, finely sliced
- 3 cloves garlic, minced
- toasted breadcrumbs for garnish
Instructions
- Preheat your oven to 180 deg C and toss the florets in the olive oil. Spread them out on a baking dish and cook for 30 mins or until caramelised.
- In the last 10 minutes fo the cauliflower roasting, cook the spaghetti till al dente. Set aside and reserve ½ cup of the pasta water.
- In the same pan heat the olive oil and add the kale, chilli and garlic. Saute until tender (approx 2-3 mins). Add the spaghetti and cauliflower and toss until well combined. (You may wish to add a few tablespoon of the pasta water if it gets a little dry)
- Serve immediately and garnish with toasted breadcrumbs
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
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