Pasta with Roasted Cauliflower, Feta & Sun Dried Tomatoes
This Pasta with Roasted Cauliflower, Feta & Sun Dried Tomatoes is a vibrant dish that balances rich flavors and satisfying textures. In just 45 minutes, you’ll have a meal that feels indulgent yet wholesome, ideal for busy weeknights or cozy gatherings.
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).
Tried this recipe?Let us know how it was!