Garlic Chili Pasta with Roasted Cauliflower
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
403 kcal
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Course
Main Course
Garlic Chili Pasta with Roasted Cauliflower
Description
Cauliflower florets are tossed with olive oil, minced garlic, red pepper flakes, and salt, then roasted at high heat until tender and lightly caramelized. Meanwhile, linguini is cooked to al dente, optionally in vegetable broth for depth of flavor.
The garlic in the pasta sauce is smashed instead of minced to impart a gentler garlic aroma without overpowering. Red pepper flakes add moderate heat adjustable to taste. Toasted pine nuts add crunch and subtle nuttiness, and vegan parmesan contributes a creamy note and umami flavor, while fresh parsley provides freshness and color.
This dish is a vegetarian-friendly pasta with a balance of spicy, garlicky, and roasted flavors. It can be served as a main course or a hearty side. Black pepper and salt seasoning are adjusted to taste.
Notes mention that minced garlic quantity is about 1.5 tablespoons from 3 cloves. Roasting and pasta techniques are adapted from notable chefs, and nutrition is estimated conservatively based on oil quantities and omitted optional broth.
Ingredients
CAULIFLOWER
- 1 small head cauliflower (large stems removed // florets separated)
- 2-3 Tbsp olive oil or grape seed oil
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes (more or less to taste)
- 1/4 heaping tsp salt sea salt
PASTA
- 2 cups vegetable broth (optional // for adding more flavor to pasta)
- 12 oz linguini ensure vegan friendly | sub gluten-free pasta to keep GF, or fettuccini
- 1/4 cup olive oil (use extra virgin here if you have it for more flavor)
- 3 cloves garlic (skin removed + smashed NOT minced)
- 1/4 tsp red pepper flakes (reduce for less heat)
- 2 Tbsp parsley plus more for serving, fresh chopped
- 2 Tbsp pine nuts plus more for serving, toasted
- 1/4 cup vegan parmesan cheese (plus more for serving)
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 450 degrees F (232 C).
- Add cauliflower to a mixing bowl with olive oil, minced garlic, red pepper flakes, and sea salt. Toss to coat. Then spread on a baking sheet and roast for 20 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. Sample and adjust seasonings as needed. Set aside.
- Once your cauliflower has reached the 10-minute mark, add vegetable broth (for added flavor | optional) and about 4-5 cups water (or however much to generously cover your pasta) to a large pot and bring to a boil.
- Once boiling, season well with sea salt and add pasta. Stir occasionally to prevent sticking and cook according to package instructions for ‘al dente’ - 7-10 minutes. Then drain and set aside. Cover with a towel to keep warm.
- Heat the same large pot over medium-low heat. Once hot, add 1/4 cup olive oil and 3 cloves smashed NOT minced garlic (amounts as original recipe is written // adjust if altering batch size). Sauté 1-2 minutes on both sides, or until garlic is fragrant and slightly golden brown. Remove garlic from pan and let cool slightly, then mince. Set aside for serving.
- Next add red pepper flakes to infuse the olive oil for 1-2 minutes.
- Add cooked pasta, parsley, pine nuts, minced garlic, vegan parmesan cheese, cauliflower, and toss to coat.
- Remove from heat and sample pasta. Adjust seasonings as desired, adding salt or pepper if necessary. Serve hot with additional parsley, red pepper flakes, pine nuts and vegan parmesan cheese. Best when fresh, though leftovers keep for a few days covered in the refrigerator. Reheat in the microwave, or on the stovetop in a large saucepan in a bit of olive oil.
Notes
- About 1.5 tablespoons of minced garlic can be obtained from 3 cloves.
- Cauliflower roasting technique inspired by Tyler Florence; pasta method by Giada De Laurentiis.
- Nutrition estimates are based on using less oil and exclude optional vegetable broth for flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 403 | 20% |
| Carbohydrates | 34.4g | 11% |
| Protein | 8.9g | 18% |
| Fat | 26.6g | 41% |
| Saturated Fat | 3.9g | 20% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 283mg | 12% |
| Potassium | 361mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 2.5g | 5% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 49.5mg | 55% |
| Calcium | 40mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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