Roasted Cauliflower Pasta Recipe

2 servings


10 minutes

active time

30 minutes

total time


1 large head of cauliflower

2 tablespoons olive oil

3 garlic cloves, minced (divided)

salt and pepper to taste

1/4 teaspoons chili flakes

lemon zest from one lemon (divided)

4-6 ounces pasta (spaghetti, linguini, spaghetti, bucatini, or any other gluten-free noodle)

1 cup fresh chopped Italian parsley

1/2 cup toasted walnuts, chopped

1 fresh garlic clove- very finely minced

A generous drizzle of olive oil to coat

salt, pepper and chili flakes -to taste

Optional: finely grated pecorino,2 tablespoons capers


Preheat oven to 425 F

Trim and cut cauliflower into small bite-sized florets and place in a bowl. Drizzle with olive oil to coat, sprinkle with salt and pepper, 1/2 of the lemon zest, 2/3 rds of the minced garlic and some chili flakes. Toss well and spread out in a single layer on a parchment-lined sheet pan, and place into the middle of the hot oven. Roast until tender and golden and caramelized in places, about 20-25 minutes.

While the cauliflower is roasting, cook the pasta in 2 quarts of water with 1 tablespoon salt. When done, drain, and reserve 1 cup pasta water, and place pasta in a bowl.

Drizzle pasta generously with olive oil to coat the noodles, then add the remaining finely minced garlic (raw), the chopped parsley, remaining lemon zest, crushed toasted walnuts, capers and when cauliflower is done, add it to the bowl and toss. If it feels dry, add a little hot pasta water. Sprinkle with pecorino and chili flakes.


adjust salt and pepper and add more if necessary. If it tastes bland, it probably needs a little more salt. 😉

Divide among 2-3 bowls.


Serving Size




Total Fat

22.9 g

Saturated Fat

2.7 g

Unsaturated Fat


Trans Fat

0 g


0 mg


249.3 mg

Total Carbohydrate

38.5 g

Dietary Fiber

5.7 g

Total Sugars

2.6 g


10.6 g

2 servings


10 minutes

active time

30 minutes

total time
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