Pasta with Roasted Garlic and Cauliflower Recipe
This comforting Pasta with Roasted Garlic & Cauliflower recipe features tender rigatoni tossed with sweet, caramelized garlic paste, roasted cauliflower florets, and a mix of Parmesan cheese and toasted walnuts, finished with a hint of lemon juice and a touch of crushed red pepper flakes for subtle heat. Perfect for a flavorful vegetarian pasta dish that’s rich in texture and depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Roasted Garlic
- 1 head of garlic
- 1 tsp extra-virgin olive oil
- Pinch of kosher salt
Roasted Cauliflower
- 1 large head cauliflower, cut into florets
- 1 tbsp extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Crushed red pepper flakes, to taste
Pasta and Toppings
- 1 lb rigatoni
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- Juice of 1/2 lemon
- 3 tbsp extra-virgin olive oil (2 tbsp remaining after roasted garlic and cauliflower)
- 1/4 cup roughly chopped toasted walnuts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Crushed red pepper flakes, to taste
Instructions
- Roast the Garlic: Preheat your oven to 425°F (220°C). Trim about 1/4 inch off the top of the garlic head so the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and sprinkle a small pinch of kosher salt over it. Wrap the garlic tightly in foil and roast in the oven for about 45 minutes, until deeply golden and soft. Once done, unwrap and allow it to cool enough to handle.
- Roast the Cauliflower: On a large baking sheet, toss the cauliflower florets with 1 tablespoon of olive oil, kosher salt, freshly ground black pepper, and crushed red pepper flakes to taste. Spread them in a single, even layer. Place the baking sheet in the oven alongside the garlic and roast for about 30 minutes, or until the cauliflower is golden and the bottoms start to crisp.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta well.
- Prepare the Garlic Paste: Once the roasted garlic has cooled enough, squeeze the softened garlic cloves out of the head into a small bowl. Use a fork to smash the garlic into a rough paste.
- Toss Pasta with Flavors: Return the empty cooking pot to the stove over low heat. Add the smashed roasted garlic paste, reserved pasta water, and 1/2 cup grated Parmesan to the pot. Stir gently to melt the cheese mostly and evenly distribute the garlic. Add the drained pasta and toss it to coat well. Then stir in the remaining 2 tablespoons of olive oil, lemon juice, and season with additional kosher salt, freshly ground black pepper, and crushed red pepper flakes to taste. Fold in the roasted cauliflower.
- Serve and Garnish: Transfer the pasta to serving bowls or plates. Garnish with roughly chopped toasted walnuts and extra Parmesan cheese as desired. Serve immediately while warm for best flavor and texture.
Notes
- To toast walnuts, place them in a dry skillet over medium heat and stir frequently for 3-5 minutes until fragrant and lightly browned.
- Adjust the amount of crushed red pepper flakes depending on your spice preference.
- This dish pairs well with a crisp white wine such as Sauvignon Blanc for a complete meal.
- Save some pasta water to help create a silky sauce that coats the pasta perfectly.
- For a nut-free option, omit walnuts or substitute with toasted breadcrumbs.
Keywords: pasta, roasted garlic, roasted cauliflower, rigatoni, vegetarian pasta, Italian recipe, easy dinner, healthy pasta, lemon pasta, walnut garnish
