Roasted Cauliflower Pasta

  • dbshade Posted: 09/27/10
    Worthy of a Special Occasion

    Made this for a weeknight dinner. My 17 year old daughter, who originally wrinkled her nose, was pleasantly surprised as was I. We both agreed that it seemed a little salty. I would decrease the salt to 1/4 tsp. Made exactly as specified with no substitutions or changes. Served with a green salad. Will definitely add it to my repertoire!

  • Pipsqueak Posted: 12/22/10
    Worthy of a Special Occasion

    Really liked this recipe. A nice change from the traditional cauliflower pasta recipe. Just made a couple of changes because I was only making one serving: I doubled the cauliflower because I like it. Used whole wheat penne. Roasted the veggies with cooking spray instead of oil & butter. Tossed the cooked pasta and roasted veggies together at the end with the olive oil, rather than cooking it all with the reserved pasta water. It was fabulous!

  • lfinney Posted: 01/10/11
    Worthy of a Special Occasion

    Found a couple other recipes for roasted cauliflower & pasta on other websites and incorporated a few changes..more garlic and a large squeeze of anchovie paste, no salt at all, and healthy dose of red pepper flakes. Used whole wheat penne as well. Amazing what flavors develop when you roast vegtables! Great comfort food. Will make again, soon if DH has his way! Served with green salad.

  • CaliforniaTeri Posted: 10/06/10
    Worthy of a Special Occasion

    My daughters love cauliflower; I'm not not a fan. But this recipe is incredibly good. The cauliflower is tender and buttery, and the olives are a nice addition. I didn't add any salt besides a small amount to the pasta water. I know we'll have this again.

  • teruko Posted: 11/22/10
    Worthy of a Special Occasion

    I love this dish! It's a simple and quick recipe and very delicious. The pecorino and olives made it salty enough, so I didn't add salt. My thirteen-year-old vegetarian son, who hates veggies, liked it. Next time I'm going to use some white wine to de-glaze the roasting pan.

  • 1momlady Posted: 06/10/11
    Worthy of a Special Occasion

    This recipe is fantastic! My husband absolutely loves it, and I, not being a huge fan of cauliflower, feel the same. It's a great sidedish.

  • sarahadams04 Posted: 05/30/11
    Worthy of a Special Occasion

    Not really a fan of this one.

  • sgray44 Posted: 07/10/11
    Worthy of a Special Occasion

    This is one of my favorites hands down! I use a gourmet blend of sliced olives from Whole Food's olive bar and double the amount called for in the recipe. I also agree that the salt could be decreased or omitted due to the olives and pecorino Romano. This is on regular rotation in my household!

  • veryslowcook Posted: 11/19/11
    Worthy of a Special Occasion

    This a nice dish. It was really quite garlicky, which isn't a drawback in my eyes, but might not be my first choice for date night. I'd definitely consider making it again to use up cauliflower in an interesting way, but it probably won't be a regular on our menu. I used cavatappi instead of penne.

  • Sarah97 Posted: 12/20/11
    Worthy of a Special Occasion

    I don't usually review recipes but this one deserved it! My husband could not get enough of this - and he was skeptical when I announced that we would be eating cauliflower pasta for dinner. The cauliflower develops great flavor in roasting. The few minor changes I made were decreasing the salt, deglazed the roasting pot/pan with 1/4 cup white wine and used whole wheat pasta. Will be adding this to our regular rotation of veggie & pasta dishes!

  • RosiSheehan Posted: 02/04/12
    Worthy of a Special Occasion

    Amazing dish, and my son in law pointed out to me that there's no meat! It was the 3rd time I'd made it, and no one even noticed. The flavors all complement each other and it's not an expensive dish either. 5 stars from me.

  • florabora Posted: 05/24/12
    Worthy of a Special Occasion

    This was a great reciepe. I did not change anything and it came out perfect. Even my 10 and 12 old kids enjoyed it. There was a right balance of heat with the pasta and veggies.

  • Capyboppy Posted: 01/18/14
    Worthy of a Special Occasion

    Unfortunately this didn't turn out to work for me. The shallots were on the turn of burning at the 10 minute stage and I had to add more oil which I don't like doing as it was all absorbed. There was a point I was expecting to have to finish off in the microwave as 'becoming charred' on half of it was an understatement; even after keep stirring it every 5 mins. I didn't find it flavoursome even though I added extra garlic and seasoning. In total it took about an hour to make including putting the pan on to boil while the rest was in the oven. It left me exhausted and I won't be making it again sadly.

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