Roasted Cauliflower Pasta
The ultimate comfort food, Roasted Cauliflower Pasta is creamy, rich, and oh-so-satisfying! With roasted cauliflower and a luscious garlic sauce, this easy weeknight dinner is a must-try. Make it tonight and indulge in its delightful flavors!
Equipment
- Skillet
- Frying Pan
- Oven
- Peeler
- Large Pot
- Saucepan
- Grater
- Chef's Knife
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 head cauliflower
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon thyme leaves
- 11 oz dried spaghetti
- 1 tablespoon butter
- 1 teaspoon olive oil
- 4 cloves garlic
- ⅔ cup heavy cream
- 1 teaspoon thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1. Preheat your oven to 400º F (200º C). This temperature is perfect for roasting and gives the cauliflower that beautiful caramelization.
- 2. Line a large baking tray with parchment paper. This makes for an easy clean-up once the roasting is done!
- 3. Remove the outer leaves of the cauliflower and cut the florets into large, bite-sized chunks. You want them to roast evenly, so don’t make them too small.
- 4. Lay the cauliflower out in a single layer and drizzle over the extra-virgin olive oil. Use your hands to coat the florets evenly.
- 5. Season the cauliflower generously with salt and black pepper. This step is crucial for enhancing the flavors!
- 6. Roast in the oven for 25 minutes until tender and caramelized on the edges. Keep an eye on them; you want a nice golden-brown color.
- 7. While the cauliflower roasts, bring a large pot of water to a boil and add a generous amount of salt. This is for seasoning the pasta.
- 8. Add the spaghetti and cook until al dente—usually about a minute less than the package suggests. This ensures it doesn't get mushy when mixed with the sauce.
- 9. Meanwhile, peel and finely slice the garlic. This will be sautéed to create a fragrant base for the sauce.
- 10. In a deep skillet, heat the butter and olive oil over low heat. The combination will complement the garlic beautifully.
- 11. Add the sliced garlic and sauté for 2 minutes. Be careful not to let it color; we want to maintain that sweet flavor.
- 12. Pour in the heavy cream and bring to a boil. This is where the magic happens!
- 13. Add in the thyme leaves, salt, and black pepper. Reduce the heat and let it simmer for 3 minutes, allowing the flavors to meld.
- 14. Before draining the pasta, scoop out 2 cups of the cooking water; set it aside. This starchy water will help bring the sauce together.
- 15. Drain the pasta in a colander and return it to the pot. Add the pasta and ½ cup of the reserved pasta water to the skillet with the sauce.
- 16. Place it over medium heat and gently turn the pasta in the sauce. You want to coat each strand perfectly with the creamy goodness. Add more cooking water if needed.
- 17. Finally, stir in the roasted cauliflower and serve hot. It’s best enjoyed with a sprinkle of grated parmesan and a few extra thyme leaves on top for garnish!
Notes
- Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of water to loosen the sauce.
- Freezing: You can freeze the roasted cauliflower and sauce separately for up to a month. Just reheat when ready to use.
- Pairing: This dish pairs beautifully with a fresh garden salad or a side of garlic bread for a complete meal.
- Variations: Feel free to add in other vegetables like spinach or peas for added nutrients. You can also experiment with different herbs!
- Garnishing: A sprinkle of crushed red pepper flakes can add a delightful kick if you like a bit of spice.