This Pasta with Roasted Cauliflower, Feta & Sun Dried Tomatoes is a vibrant dish that balances rich flavors and satisfying textures. Tender roasted cauliflower adds a nutty depth, while tangy feta and sweet sun-dried tomatoes create a perfect harmony. In just 45 minutes, you’ll have a meal that feels indulgent yet wholesome, ideal for busy weeknights or cozy gatherings.
The combination of creamy feta, caramelized cauliflower, and al dente pasta is a feast for the senses. Each bite offers a delightful contrast of savory, tangy, and slightly sweet notes. It’s a dish that’s as comforting as it is impressive, proving that simple ingredients can create something truly special. Perfect for anyone craving a quick, flavorful escape from the ordinary.
What You’ll Need
- For roasting:
- 2-3 cups cauliflower florets
- 2 shallots, coarsely chopped
- 2 garlic cloves, very coarsely chopped (don’t chop too small to avoid burning)
- Extra-virgin olive oil
- Sea salt and fresh black pepper
- For the pasta:
- 6 ounces spaghetti noodles (e.g., Jovial’s brown rice noodles)
- A handful or two of baby spinach
- ½ cup hot pasta water
- Extra-virgin olive oil
- Squeezes of lemon & some lemon zest
- ¼ cup chopped sun-dried tomatoes (or olives as a substitute)
- ¼ cup crumbled feta (optional)
- ¼ cup chopped fresh basil (or herbs of your choice)
- For topping:
- 2 tablespoons sliced almonds, toasted
- ¼ cup bread crumbs, toasted (optional)
- Pinch of salt
- Pinch of red pepper flakes
- Poached egg (optional)
Let’s Get Cooking
- Roast the veggies: Preheat your oven to 450°F. Toss cauliflower florets, shallots, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-30 minutes, until golden brown and nutty in flavor. If needed, add a drizzle of olive oil, a bit more garlic, or a pinch of salt. Set aside.
- Cook the pasta: Boil spaghetti noodles for about 8 minutes or until al dente. Reserve ½ cup of pasta water before draining.
- Wilt the spinach: Place spinach in a large bowl. Add the cooked pasta and toss to wilt the spinach. Use a splash of pasta water to help it along.
- Combine everything: Add half the roasted veggies, a drizzle of olive oil, a squeeze of lemon, lemon zest, sun-dried tomatoes, feta, and basil to the pasta. Toss well and taste. Adjust seasonings if needed.
- Top it off: Add the remaining roasted veggies on top. Sprinkle with toasted almonds, bread crumbs (if using), a pinch of salt, and red pepper flakes. Serve with a poached egg if desired.
Time-Saving Tips for Busy Cooks
To save time, roast the cauliflower, shallots, and garlic ahead of time and store them in the fridge for up to 2 days. You can also toast the almonds and bread crumbs in advance. When ready to cook, simply boil the pasta and assemble the dish in minutes. Pro tip: Use pre-washed spinach and pre-chopped sun-dried tomatoes to cut down on prep work even further.
Recipe Variations to Mix It Up
Swap out the cauliflower for broccoli or Brussels sprouts for a different flavor profile. If you’re not a fan of feta, try goat cheese or ricotta for a creamy twist. For a vegan version, skip the cheese and add a handful of nutritional yeast for a cheesy flavor. Feeling adventurous? Add a handful of capers or artichoke hearts for extra tang and texture.
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 and warm it in a skillet over medium heat until heated through. Note: The bread crumbs and almonds may lose their crunch, so consider adding fresh ones when serving leftovers.
Serving Suggestions to Elevate Your Meal
Pair this dish with a simple green salad or a side of crusty bread to soak up any extra sauce. For added protein, top with a poached egg or grilled chicken. Want to impress? Serve with a chilled glass of white wine or a sparkling lemonade for a refreshing touch.
Pasta with Roasted Cauliflower, Feta & Sun Dried Tomatoes
Ingredients
Roast together
- 2-3 cups cauliflower florets
- 2 shallots, coarsely chopped
- 2 garlic cloves, very coarsely chopped
- Extra-virgin olive oil
- Sea salt and fresh black pepper
For the pasta
- 6 ounces spaghetti noodles (I like Jovial’s brown rice noodles)
- A handful or two baby spinach
- ½ cup Hot pasta water
- Extra-virgin olive oil
- Squeezes of lemon & some lemon zest
- ¼ cup chopped sun dried tomatoes (or perhaps olives)
- ¼ cup crumbled feta (optional)
- ¼ cup chopped fresh basil (or herbs of your choice)
top with
- 2 tablespoons sliced almonds, toasted
- ¼ cup bread crumbs, toasted (optional)
- Pinch of salt
- Pinch of red pepper flakes
- Poached egg (optional)
Instructions
- Roast cauliflower, shallots, and garlic in a 450 degree oven for 20-30 minutes. Be sure not to chop your garlic too small or it will burn before the cauliflower is done. Once it’s golden brown, remove from the oven.
- Mix it all together and taste a piece, it should taste nutty and delicious. If it doesn’t, add a small drizzle of olive oil, a teeny bit more garlic, and a pinch of salt if necessary. Set aside.
- Cook your pasta for about 8 minutes or until it’s done but al dente.
- Place spinach in a large bowl, and scoop your pasta noodles into the bowl with the spinach and toss so the spinach begins to wilt. Add some pasta water to help that along.
- Next add half the roasted veggies, another drizzle of olive oil, a good squeeze of lemon, some lemon zest, sun-dried tomatoes, feta, and basil, and toss everything together. Taste and adjust seasonings.
- Top with the rest of the roasted cauliflower and the toasted bread crumbs & almonds. (Serve with poached eggs if you like).