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Pasta with Roasted Cauliflower

Prep Time:

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Cook Time:

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Serves:

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Level:

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About the Recipe

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Ingredients

  • 2 heads of cauliflower

  • 1 1/2 cups panko bread crumbs

  • 1 box short pasta

  • Olive oil

  • 2 garlic cloves, grated

  • 4 Tbsp. unsalted butter

  • 1 teaspoon lemon zest, more for garnish

  • 2 tablespoons fresh lemon juice

  • 1 block pecorino cheese, grated

  • Salt and pepper

  • 3 tablespoons finely chopped parsley

  • Pinch of red pepper flakes

Preparation

  1. Preheat oven to 425 F

  2. Chop up cauliflower into small florets, and place on lined baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, garlic powder and lemon juice. Roast in oven for 35 min.

  3. Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Before draining the pasta, scoop out 1¼ cups of the starchy pasta water and set aside. Drain the pasta.

  4. Toast Panko - Cook butter and garlic in a medium skillet over medium-low heat, swirling pan often, until foaming subsides and garlic is fragrant, about 2 minutes. Add panko and stir to coat evenly. Cook, stirring often, until panko is golden brown, about 4 minutes; season with salt. Set aside.

  5. Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Before draining the pasta, scoop out 1¼ cups of the starchy pasta water and set aside. Drain the pasta.

  6. Return the pasta to the pot and add the olive oil, garlic, and roasted cauliflower and stir to combine. Add half the reserved pasta water and stir to combine. Stir in the lemon zest, lemon juice, and cheese and breadcrumbs.

  7. Stir in the parsley and red pepper flakes and season to taste with more salt and pepper.

  8. Serve topped with more lemon zest for garnish.

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