Roasted Cauliflower Pasta with Parmesan and Pine Nuts
This roasted cauliflower pasta combines caramelized cauliflower with pasta, toasted panko crumbs, and pine nuts for a satisfying meatless meal. Finished with Parmesan and a splash of half-and-half, it delivers layered flavor and texture using simple techniques that work well for weeknight cooking.
Servings: 2 servings
Ingredients
For the roasted cauliflower:
- 1 head cauliflower cored and separated into florets
- 1 tablespoon olive oil
- Salt and pepper
For the pasta:
- 4 ounces pasta (rotini, penne)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3/4 cup chopped onion
- 3 to 4 cloves garlic minced
- 3 tablespoons pine nuts
- 1/3 cup panko crumbs
- 1/4 cup chopped parsley
- 3 tablespoons half-and-half
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F and line a rimmed sheet pan with parchment paper.
- Place the cauliflower florets in a mixing bowl, drizzle with olive oil, and toss to coat. Season generously with salt and pepper and toss again.
- Spread the cauliflower in an even layer on the prepared sheet pan and roast for 15 minutes. Turn the florets, rotate the pan, and continue roasting until caramelized and tender when pierced with a knife, 10 to 15 minutes longer.
- While the cauliflower roasts, bring a large pot of well-salted water to a boil for the pasta.
- Heat the butter and olive oil in a large skillet over medium heat. Add the onion and sauté until softened and just beginning to take on color, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds, being careful not to brown it.
- Stir in the pine nuts and panko crumbs and cook, stirring constantly, until the mixture is lightly toasted and golden brown. Season with a pinch of salt and pepper, then remove from the heat.Tip: Keep the mixture moving so the crumbs and nuts toast evenly without scorching.
- When the cauliflower is done, add it to the skillet with the crumb mixture and gently toss to combine. Set aside.
- Cook the pasta according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain.
- Return the pasta to the pot over low heat. Add the parsley, half-and-half, and Parmesan cheese, tossing until the pasta is evenly coated. Add reserved pasta water a little at a time, if needed, to loosen the sauce.
- Add the cauliflower and crumb mixture to the pasta and toss gently to combine. Finish with additional grated Parmesan and serve family-style.
Nutrition
Calories: 690 | Total Fat: 40g | Cholesterol: 37mg | Sodium: 1103mg | Carbohydrates: 76g | Fiber: 10g | Sugar: 12g | Protein: 23g