Roasted Garlic and Cauliflower Pasta
User Reviews
5
Roasted Garlic and Cauliflower Pasta
Description
This Roasted Garlic and Cauliflower Pasta starts with roasting whole garlic heads wrapped in foil until soft and fragrant. Meanwhile, cauliflower is trimmed and cut into bite-sized pieces, then tossed with olive oil, salt, black pepper, and a bit of sugar before roasting on a hot baking sheet. Short pasta like fusilli is cooked separately. Red pepper flakes add a subtle heat, while fresh lemon juice brings brightness. Parmesan cheese provides a savory richness. Toasted walnuts contribute a crunchy texture and nutty flavor, and chopped fresh parsley adds a fresh herbal note.
The roasting of garlic and cauliflower imparts caramelized flavors and soft texture, creating a comforting pasta dish with depth. The lemon juice cuts through the richness of the olive oil and cheese, balancing the flavors. The toasted walnuts and parsley create layers of texture and freshness, making the dish engaging on the palate.
This pasta can be served as a main or side dish, pairing well with simple salads or roasted proteins. It offers a vegetable-forward comfort meal with familiar pasta comfort.
Ingredients
- 2 heads garlic papery skins removed, top quarter of heads cut off (on the pointy side of the garlic) and discarded
- 6 tablespoons extra-virgin olive oil
- 1 head cauliflower about 1 1/2 pounds
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon sugar
- 1 pound short pasta such as fusilli, rotini or campanelle
- ¼ teaspoon red pepper flakes
- 2-3 tablespoons lemon juice juice from 1 lemon
- 1 tablespoon parsley chopped, fresh leaves
- 2 ounces Parmesan Cheese grated or shredded (about 1 cup)
- ¼ cup walnuts toasted, chopped
Instructions
- Adjust an oven rack to the middle position, place a large rimmed baking sheet on the rack, and heat the oven to 450 degrees.
- Cut one 12-inch sheet of foil and spread it flat on the counter. Place the garlic heads, cut-side up, in the center of the foil. Drizzle ½ teaspoon olive oil over each head and fold up the sides of the foil to seal well. Place the foil packet directly on the oven rack (not on the preheating baking sheet) and roast until the garlic is very tender, about 40 minutes. Remove the foil packet from the oven, open the foil and set it aside to cool.
- While the garlic is roasting, trim the outer leaves of the cauliflower and cut the stem flush with the bottom. Cut the head from pole to pole into 8 equal wedges and then cut the cauliflower into large bite-sized pieces. Place the cauliflower in a large bowl; toss with 2 tablespoons oil, salt, pepper, and sugar.
- Remove the hot baking sheet from the oven. Carefully transfer the cauliflower to the baking sheet and spread into an even layer. Return the baking sheet to the oven and roast until the cauliflower is well browned and tender, 15 to 20 minutes
- While the cauliflower roasts, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and pasta; cook until al dente. Squeeze the cooled, roasted garlic cloves from their skins into a small bowl. Using a fork, mash the garlic to a smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil.
- Drain the pasta, reserving 1 cup cooking water, and return the pasta to the pot. Add the chopped cauliflower to the pasta; stir in the garlic sauce, ¼ cup cooking water, parsley, and ½ cup cheese. Adjust the consistency of the pasta with additional cooking water and season with salt, pepper, and additional lemon juice to taste. Serve immediately, sprinkling with remaining ½ cup cheese and toasted nuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 518kcal | 26% |
| Carbohydrates | 67g | 22% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 6mg | 2% |
| Sodium | 581mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
