Roasted Cauliflower Pasta with Tomatoes
Roasted cauliflower pasta, amped up with basic pantry spices (oregano and crushed red chili), fresh garlic, cherry tomatoes, and plenty of olive oil. The pasta sauce is mixed right in the roasting pan, finished with a touch of cream and grated Parmesan cheese that coats the pasta like a velvety blanket.
Equipment
Ingredients
- 1 whole head cauliflower weighing 2-2½ pounds (see note below)
- 8 ounces (225 g) cherry tomatoes sliced in half
- ¼ cup (60 ml) extra virgin olive oil
- 1 teaspoon dried oregano or Italian seasoning
- ½ teaspoon crushed red pepper add more or less to taste
- Kosher salt
- 6 ounces (170 g) dried pasta
- 1 teaspoon grated or finely chopped garlic
- ¼ cup (60 ml) heavy whipping cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped parsley or fresh basil
Instructions
- Preheat the oven to 425 (220C) degrees.
- Cut the cauliflower into four wedges. Trim off the stem, keeping some of the small, tender leaves around the head (they taste delicious roasted). Slice the cauliflower into large bite-size florets that are about 2-inches in diameter.
- Put the cauliflower and tomatoes on a 9x13-inch rimmed baking sheet. Add the olive oil, 1 teaspoon salt, the oregano and red pepper. Toss the vegetables around so they're evenly coated with the oil and seasonings. Roast 20 minutes. Carefully remove the pan from the oven and add the garlic, stirring it in with a spatula. Continue roasting 5-7 more minutes, until the cauliflower is tender and the tomatoes are juicy and caramelized on the edges.
- While the cauliflower is roasting, bring a large pot of water to a boil and add a generous amount of salt. Add the pasta and cook until al dente, about 10 minutes depending on the shape. Scoop out and reserve ½ cup of the cooking water. Drain the pasta and transfer to a serving bowl.
- Remove the sheet pan from the oven and sprinkle 2 tablespoons of the cheese over the vegetables. Pour the cream and ¼ cup of the pasta cooking water into the pan. Stir everything around with with a spatula, scraping the bottom of the pan to release any browned bits.
- Tip the vegetables and pan sauce out over the pasta, and stir together to meld. Sprinkle with the parsley and remaining cheese and serve.
Notes
- You can opt to buy pre-prepped raw cauliflower, available in the produce section of many grocery stores. After the stem and core are trimmed off, a medium-large cauliflower will yield about 8 cups of florets, which weigh approximately 1 3/4 pounds.
- Tip: To prevent the vegetables from burning, use a sheet pan that's not too large, one that holds all the vegetables snugly in one layer. A quarter-size pan (13x9) is a perfect size for this recipe.
Nutrition
Calories: 368kcalCarbohydrates: 36gProtein: 9gFat: 21gSodium: 128mgFiber: 2gSugar: 3g
