Roasted Cauliflower Pasta
Roasted cauliflower pasta with lemon, garlic, parsley, and toasted garlic breadcrumbs. A delicious plant-based meal that's perfect for weeknights.
Ingredients
- 1 large head of cauliflower, chopped into bite-size pieces
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt and pepper
- 8 ounces orecchiette pasta, or other small pasta
- 1/3 cup panko breadcrumbs
- 2 garlic cloves, minced, divided
- 1/4 cup finely diced shallots
- 2 tablespoons capers
- 1/2 teaspoon red pepper flakes, or more, depending on taste
- 2 tablespoons vegan butter*
- 1 lemon, juice and zest
- 1/4 cup finely chopped parsley
- 1/4 cup parmesan* or vegan parmesan cheese
Instructions
- Preheat oven to 425 degrees F. Toss the cauliflower florets with 1 tablespoon olive oil along with the salt and pepper and toss until well covered, then place in a single layer on a baking sheet. Roast for 20-25 minutes, or until lightly browned and tender. Remove from oven.
- While the cauliflower is cooking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package. Drain the pasta, reserving 1 cup of pasta water before draining.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the breadcrumbs and 1 minced garlic clove along with a pinch of salt and pepper. Cook, stirring often until the breadcrumbs are golden browned. Remove and wipe out the pan.
- Heat the remaining olive oil in the same skillet and add the shallot and cook for 2-3 minutes until softened. Then add in the capers, remaining garlic cloves, and red pepper flakes.
- Add the cooked pasta to the pan with the capers along with the cooked cauliflower, butter, lemon juice and zest, and 1/3 cup of reserved pasta water. Cook, stirring consistently until the pasta is well coated with the cauliflower and begins to form a sauce.
- Turn off the heat and add in the breadcrumbs, parsley and parmesan cheese. Season to taste and enjoy.
Notes
*For vegan versions, I prefer Earth Balance and Miyoko's for butter. For parmesan cheese, I really like Violife.
Nutrition
Serving: 1servingCalories: 448kcalCarbohydrates: 59gProtein: 14gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 4mgSodium: 639mgPotassium: 694mgFiber: 7gSugar: 7gVitamin A: 718IUVitamin C: 90mgCalcium: 150mgIron: 2mg