Photo: John Autry; Styling: Leigh Ann Ross
Total Time
35 Mins
4 servings (serving size: 2 cups)

Fruity, briny olives add meaty flavor to this meatless one-dish meal.

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

Sarah97's Review

December 20, 2011
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!

veryslowcook's Review

November 19, 2011
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.

florabora's Review

May 24, 2012
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.

sarahadams04's Review

May 30, 2011
Not really a fan of this one.

dbshade's Review

September 27, 2010
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!

lfinney's Review

January 10, 2011
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.

Donnamaz's Review

May 06, 2014

Capyboppy's Review

January 18, 2014
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.

WhatEvil's Review

February 24, 2014

Pipsqueak's Review

December 22, 2010
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!