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Roasted Cauliflower Pasta

Photo: John Autry; Styling: Leigh Ann Ross
Total time 35 mins
Yield 4 servings (serving size: 2 cups)
Fruity, briny olives add meaty flavor to this meatless one-dish meal.


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 medium shallots, peeled and cut into wedges
  • 1 (1 1/2-pound) head cauliflower, trimmed and cut into florets
  • 1/3 cup sliced Spanish olives
  • 3/8 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 5 garlic cloves, crushed
  • 12 ounces uncooked penne (tube-shaped pasta)
  • 3 tablespoons coarsely chopped fresh parsley
  • 1 ounce fresh pecorino Romano cheese, shaved

Nutrition Information

  • calories 531
  • fat 18 g
  • satfat 6.4 g
  • monofat 8.6 g
  • polyfat 1.3 g
  • protein 18.3 g
  • carbohydrate 77.4 g
  • fiber 8 g
  • cholesterol 22 mg
  • iron 4.1 mg
  • sodium 627 mg
  • calcium 156 mg

How to Make It

  1. Place a small heavy roasting pan in oven. Preheat oven to 450°.

  2. Remove preheated pan from oven. Add butter and oil to pan; swirl to coat. Add shallots and cauliflower to pan; toss to coat. Bake at 450° for 10 minutes. Add olives and next 3 ingredients (through garlic) to pan; toss to combine. Bake an additional 7 minutes or until cauliflower is tender and browned.

  3. Cook pasta in boiling water 7 minutes or until almost tender. Drain pasta through a sieve over a bowl, reserving 1/2 cup pasta cooking liquid. Return pasta to pan over medium-high heat. Add reserved cooking liquid and cauliflower mixture; toss. Cook 2 minutes or until pasta is al dente, stirring occasionally. Remove from heat; sprinkle with parsley, and garnish with shaved cheese.