Roasted Cauliflower Pasta
- February 01, 2023
- 11
Ingredients:
For pasta:
- 2 cups Cauliflower (or more, if you like)
- 1 + 2 tbsps olive oil
- Salt and pepper, to taste
- 1/2 lb pasta of your choice (Rotini, Rigatoni, Orecchiette)
- 2 cloves garlic (chopped)
- 1 - 2 tbsps of butter
- 1 tsp lemon zest
- 1/2 cup parmesan cheese
- 2 tbsps mint (chopped)
- 1 tbsp Olive oil
- 1/2 cup Panko Breadcrumbs
- 1/2 tsp Black Pepper
- Preheat oven to 450 F.
- Cut the cauliflower into bite-sized florets and toss with some salt, pepper, and 1 tbsp olive oil.
- Spread the cauliflower on a baking tray and roast for about 16 - 18 minutes until lightly brown and tender when pierced with a fork.
- Bring 250 mL water to a rolling boil in a medium-sized pot, and add salt.
- Place the pasta in the boiling water, and cook according to instructions on the package, for about 10 minutes or so, until it is al dente.
- While the pasta is cooking, sauté the panko breadcrumbs in olive oil, and season with pepper.
- Remove the pasta from heat and drain, saving some of the drained water to make the sauce and set aside.
- Heat olive oil in a medium-sized pot and sauté the chopped garlic until soft.
- Add your pasta to this pot, along with 1/4 cup of water plus 1/2 cup pasta water, and salt to taste.
- Once the water has been simmering for a while and has emulsified with the garlic oil, turn off the heat and mix in the butter.
- Next, add in the lemon zest, chopped mint, and parmesan.
- Finally, add in the roasted cauliflower, and mix until fully combined.
- Top the pasta with the breadcrumbs and serve.
