Description
A delicious cauliflower pasta recipe with garlic oil, walnuts, and parmesan.
Ingredients
Scale
- 1 medium cauliflower head (2 lb / 900 g)
- 12 ounces pasta (we used spaghetti – any shape works)
- ¼ cup extra virgin olive oil (+ 1 tablespoon for roasting the cauliflower)
- ¼ cup walnuts (roughly chopped)
- 3 cloves garlic (grated or pressed)
- ½ teaspoon red pepper flakes (more or less to taste)
- 2 handfuls flat-leaf parsley (finely chopped)
- ¼ cup grated parmesan
- 1 medium lemon (juice and zest to taste)
- 1 teaspoon salt (more or less to taste)
Instructions
- Roast the Cauliflower: Heat the oven to 400°F (200°C). Cut 1 medium cauliflower head into small, bite-size pieces. Spread on a baking sheet, season with 1 tablespoon olive oil, and 1 teaspoon salt. Roast 30 minutes until soft and lightly browned.
- Make the Garlic Oil: While the cauliflower cooks, heat ¼ cup extra virgin olive oil in a large pan on low to medium-low heat. Add ¼ cup walnuts (chopped), 3 cloves garlic (grated), and ½ teaspoon red pepper flakes for 60 seconds, stirring, until it smells good (do not let it brown). Stir in 2 handfuls flat-leaf parsley (chopped) and a pinch of salt.
- Add the Cauliflower: Carefully add the roasted cauliflower to the pan. Gently stir over medium heat. It’s okay if some pieces break apart — this helps make the sauce creamy.
- Cook the Pasta & Combine: Boil 12 ounces pasta in well-salted water until tender. Save a little pasta water, then drain. Add pasta to the pan along with the juice of 1 medium lemon and a splash of pasta water. Stir until everything looks shiny and coated off the heat. Stir in ¼ cup grated parmesan and lemon zest. Serve warm and enjoy!
Notes
- For a vegan version, omit the parmesan or use a vegan alternative.
- Feel free to add your favorite vegetables to the mix.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg