Roasted Cauliflower Pasta with Crispy Parmesan and Garlic Lemon Butter Sauce is a delicious vegetarian meal that is so easy to make!
Roasted Cauliflower Pasta
Roasted Cauliflower Pasta is a very simple dish yet it has wonderful flavors and textures that create a very satisfying meal. This vegetarian pasta is perfect for meatless Mondays, or any night of the week. You can have it ready in 30 minutes with very little effort.
Cauliflower pasta is also very versatile. It can be served as a main course or as a side dish with dinner. You can use various types of pasta and you can easily toss in some additional plant-based protein, or even some chicken or shrimp if you would like to. You can also make this a vegan pasta by using plant-based butter and nutritional yeast instead of parmesan cheese.
I hope that you enjoy this nutritious and delicious cauliflower pasta and I would love to hear about any variations that you come up with!
Cauliflower Pasta Ingredients
- Cauliflower – I used fresh organic cauliflower florets for this recipe, but I have also used frozen cauliflower in the past.
- Pasta – I used veggie spaghetti since it has extra protein and nutrients, but you can use the pasta of your choice. I have also made this using chickpea pasta, for extra protein, and hearts of palm pasta to keep it low-carb.
- Parmesan cheese – Freshly grated parmesan or you can use nutritional yeast as a vegan substitute.
- Olive oil – Avocado oil also works well.
- Butter – I used unsalted butter but you can also use vegan butter as a substitute.
- Garlic – Fresh minced cloves or jarred minced garlic.
- Lemon juice – Freshly squeezed or bottled.
- Italian seasoning – Dried herbs including basil, oregano, rosemary, thyme, and sage.
- Salt and pepper – I use kosher salt and freshly ground black pepper.
How to make Roasted Cauliflower Pasta
To make roasted cauliflower pasta, get everything ready to make the pasta and sauce after you put the cauliflower in the oven. It only takes minutes to make the lemon garlic butter sauce, so don’t begin until the cauliflower has about 10 minutes remaining.
Roasted Cauliflower with Crispy Parmesan
First, preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with foil and spray with non-stick cooking spray. Toss the cauliflower florets in 2 tablespoons of oil and arrange them in a single layer on the prepared baking sheet, do not crowd.
Season the cauliflower with salt and pepper. Place the cauliflower onto the center rack of your preheated oven and bake at 425 degrees Fahrenheit for about 25 minutes, stirring halfway through. Carefully remove the cauliflower from the oven and sprinkle with the grated parmesan cheese, allowing some to fall onto the pan to create the crisps. Return the baking sheet to the oven and bake for an additional 2 – 4 minutes or until golden brown.
Pasta and Garlic Lemon Butter Sauce
Before you make the garlic lemon butter sauce, start boiling your pasta according to the package instructions and drain when finished. Add salt to your pasta water so that it does not stick.
While the pasta is boiling, in a large skillet, heat 2 tablespoons of olive oil over medium heat then melt the butter into the oil. Once the butter has completely melted and begins to simmer, add the minced garlic to the pan and sauté for 1 minute or until the garlic becomes fragrant.
Stir in the Italian seasoning, then add the lemon juice and stir to combine. Simmer for about 1 minute then remove from heat. Add the cooked and drained pasta to the pan and toss in the sauce to coat.
Finally, toss in the roasted cauliflower and parmesan crisps. You can season with salt and pepper and garnish with extra parmesan if desired. Serve immediately and enjoy!
Roasted Cauliflower Pasta
Ingredients
- 12 oz. cauliflower cut into bite-sized pieces.
- 8 oz. pasta of your choice.
- 4 tbsp olive oil divided
- 4 tbsp unsalted butter *
- 3 tbsp grated parmesan cheese *
- 2 tbsp lemon juice
- 1 tbsp minced garlic
- 1 tsp Italian seasoning
- salt and pepper to taste
Instructions
Roasted Cauliflower Pasta with Crispy Parmesan
- Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with foil and spray with non-stick cooking spray. Toss the cauliflower florets in 2 tablespoons of oil and arrange them in a single layer on the prepared baking sheet, do not over crowd.
- Season the cauliflower with salt and pepper. Place the cauliflower onto the center rack of your preheated oven and bake at 425 degrees Fahrenheit for about 25 minutes, stirring halfway through.
- Carefully remove the cauliflower from the oven and sprinkle with the grated parmesan cheese, allowing some to fall onto the pan to create the crisps. Return the baking sheet to the oven and bake for an additional 2 - 4 minutes or until golden brown. Remove from oven.
Pasta and Garlic Lemon Butter Sauce
- Before you make the garlic lemon butter sauce, start boiling your pasta according to the package instructions and drain when finished. Add salt to your pasta water so that it does not stick.
- While the pasta is boiling, in a large skillet, heat 2 tablespoons of olive oil over medium heat then melt the butter into the oil. Once the butter has completely melted and begins to simmer, add the minced garlic to the pan and sauté for 1 minute or until the garlic becomes fragrant.
- Stir in the Italian seasoning, then add the lemon juice and stir to combine. Simmer for about 1 minute then remove from heat.
- Add the cooked and drained pasta to the pan and toss in the sauce to coat.
- Finally, toss in the roasted cauliflower and parmesan crisps. You can season with salt and pepper and garnish with extra parmesan if desired. Serve immediately and enjoy!
Notes
- It only takes minutes to make the lemon garlic butter sauce, so don't begin until the cauliflower has about 10 minutes remaining.
- I used fresh cauliflower, but frozen cauliflower works as well.
- You can use nutritional yeast as a vegan substitute for parmesan.
- You can also use vegan butter as a substitute.
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