Roasted Cauliflower Pasta

This is a delicious winter pasta recipe! Roasting the cauliflower with red onion gives it great flavour, making a fantastic easy week-night pasta toss. Choose your favourite
hearty pasta shape (a penne or rigatoni style works well) in either regular or gluten-free and enjoy a new take on pasta night that the whole family is sure to enjoy!



For roasting:

  • 1 head of cauliflower cut into small florets (should yield approx 8 cups)
  • 1 red onion finely sliced
  • 1 tsp minced garlic
  • 2 tbsp extra virgin olive oil
  • Kosher (coarse) salt and freshly ground pepper to season before roasting

For pasta:

  • 3 cups of your choice of pasta (I chose my favourite gluten-free ancient grain penne)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp minced garlic
  • 1/2 cup finely grated fresh Parmesan, plus more for serving
  • 1/2 cup of pasta water
  • Freshly ground black pepper
  • Optional: 2 pieces of white toast, toasted and whizzed in a food processor to yield 1-1 1/2 cups of bread crumbs + you will need an additional 2 tsp of olive oil to toast the crumbs . . . yes I know I made gluten free pasta then topped with breadcrumbs but its just a little added texture – and it won over the kids!



  1. Pre-heat oven to 425 (I used my oven’s convect roast function) and line a large baking sheet with parchment paper (I prefer to do this to protect my pans).
  2. In a large bowl toss together the cauliflower and onion with the 2 tbsp of olive oil and season liberally with salt and pepper.
  3. Pour veggies onto baking sheet and spread evenly.
  4. Roast in middle oven rack for 15 minutes, remove, toss to combine, and roast for an additional 5-10 minutes.
  5. While the cauliflower is roasting, start to boil your water for the pasta of choice and cook your pasta as per the package instructions.
  6. As pasta is in final minutes of cooking, heat a large skillet on medium-high. Once hot add 1 tbsp of olive oil and the 1/2 tsp garlic and cook for 30 seconds. Lower the heat to low and add the pasta into the pan using a slotted spoon and stir to coat.
  7. Add the roasted cauliflower to the skillet and toss to combine with the pasta.
  8. Add the 1/2 cup of pasta water and 1/2 cup of Parmesan and do a final toss to combine all ingredients.
  9. Optional step – drizzle 2 tsp on the breadcrumbs and toast until golden in oven or toaster oven.
  10. Serve pasta with with additional Parmesan and a heaping tablespoon of breadcrumbs.

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