Creamy Roasted Cauliflower Pasta

$- Cauliflower florets - Olive oil - Garlic - Vegetable broth - Heavy cream or plant-based cream - Nutmeg - Pasta of choice - Parmesan cheese or nutritional yeast - Fresh parsley and red pepper flakes This dish starts with one large head of cauliflower. Cut it into bite-sized florets. The florets will roast and become golden brown. You will also need three tablespoons of olive oil for roasting. Olive oil adds flavor and helps the cauliflower crisp. Garlic brings a lot of taste. Use three cloves of minced garlic. You will add the garlic while the cauliflower roasts. It gives a nice aroma and taste to the dish. Next, you need one cup of vegetable broth. This broth is key for making the sauce creamy and rich. If you want a vegan option, use plant-based cream instead of heavy cream. It works well in this recipe. Add a pinch of nutmeg for warmth. It enhances the flavors in the cream sauce. For the pasta, use 12 ounces of your favorite type. Fusilli or penne are great choices. Cook the pasta al dente for the best texture. Don't forget the cheese! You will need half a cup of grated Parmesan cheese. If you prefer a vegan option, use nutritional yeast instead. Finally, fresh parsley adds color and freshness. You can also sprinkle red pepper flakes for some heat. These ingredients come together to make a rich and tasty dish you will love. {{ingredient_image_1}} - Preheating the oven: First, set your oven to 425°F (220°C). This high heat will help caramelize the cauliflower, giving it a nice flavor. - Tossing cauliflower with olive oil, salt, and pepper: Take a large baking sheet. Place your cauliflower florets on it. Drizzle 2 tablespoons of olive oil over them. Add salt and pepper to taste. Toss it all together until the florets are well coated. - Roasting cauliflower with garlic: Spread the florets out in a single layer on the baking sheet. Roast them for about 25 minutes. Flip them halfway through. In the last 5 minutes, add minced garlic to the tray. This will give your dish a lovely aroma and taste. - Boiling water: While the cauliflower roasts, fill a large pot with water. Add a good pinch of salt. Bring it to a boil over high heat. - Cooking pasta to al dente: Once the water is boiling, add your pasta. Stir it well and cook according to the package instructions. Aim for al dente, which means it should be firm to the bite. When done, drain the pasta but keep about 1 cup of the water. - Blending the roasted cauliflower mixture: In a blender, add the roasted cauliflower and garlic, vegetable broth, heavy cream, and nutmeg. Blend until you have a smooth and creamy sauce. - Combining sauce with pasta: In the pot you used for the pasta, add the creamy sauce to the drained pasta. Stir in the grated Parmesan cheese. The cheese will melt into the sauce, adding richness. - Adjusting consistency: If the sauce seems too thick, add some reserved pasta water a little at a time. Mix until you reach your desired creaminess. Taste it! Adjust salt, pepper, and red pepper flakes if you like some heat. To get the best caramelization on your cauliflower, make sure to cut the florets into similar sizes. This helps them roast evenly. Spread them out on the baking sheet in a single layer. This allows hot air to reach all sides. Roast at 425°F until they turn golden brown. This usually takes about 25 minutes. Flip them halfway through for even cooking. Timing is key for adding garlic. You should add minced garlic during the last five minutes of roasting. This keeps the garlic from burning and gives it a sweet flavor. The roasted garlic will blend perfectly with the cauliflower later. To boost the flavor, consider extra seasonings. A pinch of smoked paprika adds depth. You can also try adding a squeeze of lemon juice for brightness. Fresh herbs, like thyme or rosemary, can elevate the dish as well. If you need vegan options, swap heavy cream for plant-based cream. Nutritional yeast can replace Parmesan cheese for a cheesy taste. Don't forget to adjust the seasonings to match your taste! Pro Tips Use Fresh Ingredients: For the best flavor, always use fresh garlic and high-quality olive oil. They make a significant difference in the dish's overall taste. Adjust the Creaminess: If you prefer a lighter sauce, you can substitute half of the cream with more vegetable broth. This will still keep the sauce flavorful while reducing richness. Perfect Pasta Cooking: Make sure to cook your pasta al dente, as it will continue to cook slightly when mixed with the hot sauce. This prevents it from becoming mushy. Garnish for Flavor: Fresh parsley not only adds a pop of color but also enhances the dish's flavor profile. Don't skip this step! {{image_2}} You can use many types of pasta for this dish. Fusilli and penne are great choices. Fusilli holds the sauce well because of its twists. Penne has a smooth surface and adds a nice bite. Both will taste amazing with the creamy sauce. If you need gluten-free options, try rice or corn pasta. These choices keep the dish light and full of flavor. You can make this pasta even better by adding more ingredients. Toss in veggies like spinach, peas, or cherry tomatoes for color and crunch. If you want more protein, consider adding grilled chicken, shrimp, or chickpeas. Each choice gives the dish a nice twist. Spice things up by adding crushed red pepper flakes for heat. You can also add fresh herbs like basil or thyme for a fresh taste. These small changes can make your creamy roasted cauliflower pasta unique and exciting. To store leftovers, keep the creamy roasted cauliflower pasta in an airtight container. Make sure it is cool before sealing. This helps keep the flavors fresh. The shelf life in the fridge is about 3 to 4 days. If you want to enjoy it later, check for any signs of spoilage before eating. To freeze the dish, let it cool completely. Then, place it in a freezer-safe container. Make sure to leave some space at the top, as the pasta may expand. You can freeze it for up to 3 months. When you want to eat it, thaw the pasta overnight in the fridge. For reheating, warm it in a pot over low heat. Add a splash of vegetable broth or water to help bring back the creamy texture. Stir frequently until it's heated through. Yes, you can make this recipe vegan. To do this, swap the dairy items. - Use plant-based cream instead of heavy cream. - Replace Parmesan cheese with nutritional yeast. These changes keep the dish creamy and tasty. To make the sauce dairy-free, focus on plant-based options. You can use: - Coconut cream for a rich texture. - Almond milk for a lighter choice. - Cashew cream for a nutty flavor. These will ensure a smooth and creamy sauce without dairy. For this creamy roasted cauliflower pasta, choose pasta that holds sauce well. I recommend: - Fusilli, as its twists catch the sauce nicely. - Penne, which has ridges for extra grip. Both options work great to enhance your dish. This blog post explored a creamy cauliflower pasta dish, highlighting essential ingredients, step-by-step instructions, and helpful tips. You learned how to prepare and roast cauliflower for maximum flavor. We discussed various pasta options and ways to enhance the dish’s taste. Storage tips ensure your leftovers stay fresh. In my experience, this recipe is easy and flexible. Feel free to experiment with flavors and ingredients. Enjoy crafting this creamy delight, and share your tasty results!$

Creamy Roasted Cauliflower Pasta

A delicious and creamy pasta dish made with roasted cauliflower and garlic, perfect for a comforting meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

1 large head cauliflower, cut into florets
3 tablespoons olive oil
to taste Salt
to taste pepper
3 cloves garlic, minced
1 cup vegetable broth
1 cup heavy cream
0.5 teaspoon nutmeg
12 oz pasta of choice
0.5 cup grated Parmesan cheese
for garnish Fresh parsley, chopped
optional Red pepper flakes

Instructions

Preheat your oven to 425°F (220°C).
On a large baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread them out into a single layer.
Roast the cauliflower in the oven for about 25 minutes, or until golden brown and tender, flipping halfway through. Add the minced garlic in the last 5 minutes of roasting.
While the cauliflower is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving about 1 cup of pasta water.
In a blender or food processor, combine the roasted cauliflower (and garlic), vegetable broth, heavy cream, and nutmeg. Blend until smooth and creamy.
In the pot used for the pasta, combine the creamy cauliflower mixture with the drained pasta, and stir in the grated Parmesan cheese. If the sauce is too thick, add reserved pasta water a little at a time until reaching your desired consistency.
Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese.

Notes

For a vegan option, substitute heavy cream with plant-based cream and Parmesan with nutritional yeast.

Keyword cauliflower, creamy, pasta, vegan option