Dinner

Pasta with Roasted Garlic and Cauliflower Recipe

ByMaya Arden March 31, 2026March 31, 2026

Introduction

This Pasta with Roasted Garlic & Cauliflower is a comforting and flavorful dish that combines the sweetness of roasted garlic with tender, crispy cauliflower. It’s easy to prepare and perfect for a weeknight dinner or casual gathering.

The image shows a white plate filled with a simple pasta dish with one main layer. The layer contains tube-shaped rigatoni pasta which is light yellow with a smooth but slightly ridged texture. Mixed in are charred cauliflower florets that are off-white with dark brown, crispy spots. Scattered around are small pieces of walnuts that are light brown and have a rough texture. On top, there is a sprinkle of fine, grated cheese in white color, adding a delicate texture. The plate rests on a white marbled surface with a silver fork and light blue cloth napkin partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head of garlic
3 tbsp. plus 1 tsp extra-virgin olive oil, divided

Kosher salt
1 large head cauliflower, cut into florets

Freshly ground black pepper
Crushed red pepper flakes

1 lb. rigatoni
1/2 cup freshly grated Parmesan, plus more for serving
Juice of 1/2 lemon

1/4 cup roughly chopped toasted walnuts

Instructions

Step 1: Preheat the oven to 425°F. Cut ¼ inch off the top of the garlic head so the cloves are exposed. Drizzle with 1 teaspoon of olive oil and sprinkle a small pinch of salt. Wrap the garlic tightly in foil and roast until deeply golden, about 45 minutes. Let it cool until you can handle it safely.
Step 2: On a large baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, salt, freshly ground black pepper, and crushed red pepper flakes. Spread in an even layer and roast alongside the garlic until golden and the bottoms start to crisp, about 30 minutes.

Step 3: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
Step 4: Carefully squeeze the roasted garlic cloves out of the head into a small bowl and mash into a rough paste using a fork.
Step 5: Return the empty pasta pot to the stove over low heat. Add the smashed garlic, reserved pasta water, and Parmesan cheese. Stir gently until the cheese largely melts and the mixture is well combined. Add the cooked pasta and toss to coat.

Step 6: Stir in the remaining 2 tablespoons of olive oil and the lemon juice. Season with additional salt, pepper, and red pepper flakes to taste. Fold in the roasted cauliflower.
Step 7: Serve garnished with toasted walnuts and extra Parmesan cheese for added flavor and texture.

Tips & Variations

For a nuttier flavor, try substituting toasted pine nuts or almonds instead of walnuts.

Add fresh herbs like parsley or basil for a bright finish.
Use gluten-free pasta if you prefer or need a gluten-free option.
If you want more heat, add extra crushed red pepper flakes or a dash of chili oil.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to prevent drying out. Avoid microwave reheating if possible to preserve texture.

How to Serve

This close-up image shows rigatoni pasta mixed with roasted cauliflower florets and scattered chunks of walnuts. The rigatoni is pale yellow with ridges and a smooth texture, while the cauliflower pieces have a creamy white color with brown charred spots from roasting. There are fine shavings of white cheese sprinkled over everything, adding a slightly snowy texture. Small red chili flakes and black pepper bits are visible, giving a slight contrast to the light colors. The dish sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, any sturdy pasta like penne, fusilli, or farfalle will work well. The key is to choose a shape that holds the sauce and roasted vegetables nicely.

How do I know when the roasted garlic is done?

The garlic is ready when it is deeply golden and soft enough to be easily mashed with a fork. The cloves should feel tender and sweet rather than raw or bitter.