This Cauliflower Pasta is a comforting dish that blends creamy textures with a hint of earthy sweetness. Roasted cauliflower caramelizes beautifully, adding depth to every bite, while al dente pasta provides the perfect chew. In just 45 minutes of cooking, you’ll create a meal that feels indulgent yet wholesome, making it ideal for busy weeknights or cozy gatherings.
The dish shines with its balance of flavors—garlic and Parmesan lend a savory richness, while a touch of lemon brightens the palate. Prep is a breeze at 15 minutes, leaving you more time to savor the aroma filling your kitchen. It’s a satisfying, veggie-packed meal that proves simplicity can be utterly delicious.
Ingredients for Cauliflower Pasta
- 1 recipe Roasted Cauliflower (skip the added lemon zest, parsley, and Parmesan if following a specific recipe)
- 1 recipe Seasoned Bread Crumbs (make ahead for convenience)
- 8 ounces campanelle pasta (or other short pasta like penne or fusilli)
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons capers, chopped
- 2 garlic cloves, grated
- 1 teaspoon lemon zest, plus more for garnish
- 2 tablespoons fresh lemon juice
- ⅓ cup grated pecorino cheese (or Vegan Parmesan for a dairy-free option)
- Sea salt and freshly ground black pepper, to taste
- 3 tablespoons finely chopped fresh parsley
- Red pepper flakes, a pinch (optional, for a bit of heat)
Step-by-Step Instructions
- Roast the cauliflower: Follow your preferred roasted cauliflower recipe, but omit the lemon zest, parsley, and Parmesan if included.
- Prepare the breadcrumbs: Make the seasoned breadcrumbs according to your recipe and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Before draining, scoop out 1¼ cups of the starchy pasta water and set aside. Drain the pasta.
- Combine ingredients: Return the pasta to the pot. Add the olive oil, capers, garlic, and roasted cauliflower. Stir to combine.
- Add pasta water: Pour in half of the reserved pasta water and stir to create a light sauce.
- Finish the dish: Stir in the lemon zest, lemon juice, and grated cheese. Add the remaining pasta water if the mixture seems dry.
- Season and garnish: Mix in the parsley and a pinch of red pepper flakes. Taste and season with additional salt and pepper as needed.
- Serve: Plate the pasta and top with the seasoned breadcrumbs and an extra sprinkle of lemon zest for garnish. Enjoy!
Perfect Pairings: Serving Suggestions
This Cauliflower Pasta is a star on its own, but it pairs beautifully with a crisp green salad or a side of garlic bread for a more filling meal. For a light touch, serve with a glass of chilled white wine or sparkling water with a slice of lemon. It’s also great as part of a larger spread with roasted vegetables or grilled chicken for added protein.
Make It Your Own: Recipe Variations
Feel free to customize this dish to suit your taste! Swap the capers for olives or sun-dried tomatoes for a different briny kick. If you’re not a fan of pecorino, try Parmesan or feta cheese. For a vegan twist, use vegan Parmesan and skip the cheese entirely. You can also add roasted cherry tomatoes or spinach for extra color and nutrients.
Quick Tips for Time-Saving Success
To save time, roast the cauliflower and prepare the breadcrumbs ahead of time. You can also use pre-grated garlic or jarred capers to cut down on prep work. If you’re in a rush, swap the homemade breadcrumbs for store-bought seasoned ones—just toast them lightly for extra crunch.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil to the pasta and warm it in a skillet over medium heat, stirring occasionally. This helps revive the texture and keeps it from drying out. Avoid microwaving if possible, as it can make the pasta mushy.
Essential Equipment for Effortless Cooking
You’ll need a large pot for boiling the pasta, a baking sheet for roasting the cauliflower, and a skillet for toasting the breadcrumbs. A microplane or fine grater is perfect for zesting the lemon and grating the garlic. Don’t forget a colander for draining the pasta and a sturdy spoon or tongs for mixing everything together!
Cauliflower Pasta
Ingredients
Roasted Cauliflower
Seasoned Bread Crumbs
- 8 ounces campanelle pasta, or other short pasta
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons capers, chopped
- 2 cloves garlic, grated
- 1 teaspoon lemon zest, plus more for garnish
- 2 tablespoons fresh lemon juice
- ⅓ cup grated pecorino cheese or Vegan Parmesan
- Sea salt and freshly ground black pepper
- 3 tablespoons finely chopped fresh parsley
- Red pepper flakes
Instructions
- Roast the cauliflower according to this recipe, skipping the added lemon zest, parsley, and Parmesan options. Make the seasoned breadcrumbs according to this recipe.
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Before draining the pasta, scoop out 1¼ cups of the starchy pasta water and set aside. Drain the pasta.
- Return the pasta to the pot and add the olive oil, capers, garlic, and roasted cauliflower and stir to combine. Add half the reserved pasta water and stir to combine. Stir in the lemon zest, lemon juice, and cheese, and the remaining pasta water, as needed, if the pasta is dry.
- Stir in the parsley and a pinch of red pepper flakes and season to taste with more salt and pepper.
- Serve topped with the breadcrumbs and more lemon zest for garnish.