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5.0 from 6 votes

Roasted Cauliflower Pasta with Poppy Seed Cream Sauce

A delicious and hearty pasta featuring roasted cauliflower and a rich poppy seed cream sauce. Perfect to please the vegetarians during this holiday season!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 2 large servings

Ingredients

Cauliflower
  • 1 small head of cauliflower
  • 1 clove garlic
  • 1 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 6 ounces whole wheat pasta
Poppy Seed Sauce
  • 1 tablespoon poppy seeds
  • 1/2 cup heavy cream
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup grated parmesan
  • pasta water as needed
  • red chile flakes for serving

Instructions

    Cup of Yum
  1. Heat oven to 425˚F. Chop the cauliflower into bite-sized pieces. Place on a sheet tray and toss with the minced garlic, olive oil, and salt. Roast until browning and tender, 25 to 30 minutes.
  2. While the cauliflower is roasting, cook the pasta until just-tender. Drain, reserving some of the pasta water, and set aside.
  3. Into a large skillet with high sides, measure in heavy cream and the 1 teaspoon of lemon zest. I eyed it, about 1/2 lemon. Bring the sauce to a simmer and let cook until it thickens slightly, 6 to 8 minutes. Stir in lemon juice and parmesan at the end.
  4. Add the roasted cauliflower and pasta to the skillet, stirring the mixture together until the noodles are well coated. If the sauce is too thick, add a splash or two of pasta water to thin the sauce a bit.
  5. Serve with a sprinkle of red chili flakes if desired.

Notes

  • Tips & Tricks: Roast the cauliflower ahead of time to make this dinner a bit quicker.
  • Stock up: get the pantry ingredients you will need: poppy seeds, heavy cream, cauliflower
  • Nutrition:  see the information.