If you're looking for an easy dinner that takes minimal effort but gives off cozy vibes, this pasta with roasted cauliflower is it. Chopped cauliflower gets roasted until it's golden, tossed with a simple creamy Parmesan sauce topped with a sprinkle of toasted panko for just enough crunch to balance it all out. This pasta recipe hits the spot every single time.
If you enjoy creamy pasta dishes like my chicken tortellini pasta or a creamy one pot broccoli sausage pasta, this roasted cauliflower and pasta recipe is literally right up your alley. Plus, the leftovers are even better the next day.
TL; DR Recipe Summary
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: ~30-35 minutes
- 😋 Taste: Creamy, savory, crispy, crunchy, salty
- 🍽️ Best Served With: Crusty and herbed garlic bread is an excellent vessel to slop up the remaining parmesan sauce. Throw together a simple mixed greens salad to go along with the pasta, or ramp up the veggie intake with sautéed garlicky green beans.
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Tips, Tricks, and Key Reminders
- Everything relatively cooks and is done at the same time. While the cauliflower is roasting, boil the pasta and make the sauce at the same time so that you can mix the pasta with the sauce and add in the cauliflower almost back to back. This will save you some time.
- Be sure to flip and toss the cauliflower as it roasts in the oven every 5-6 minutes so that the cauliflower can char evenly on all sides.
- Cook the pasta al dente so that it does not fall apart as you toss it together with the parmesan sauce.
- Leave the breadcrumbs to toast on a low flame as you toss the pasta together with the sauce and cauliflower. We want a darker color on the breadcrumbs so that it amplifies the flavor and gives a delicious crunch on top!
The Main Ingredients
- Cauliflower: Chopped cauliflower florets roast into tender pieces that add flavor and additional texture to the pasta.
- Pasta: A long, grooved pasta is necessary for this recipe as the grooves help to absorb the sauce and cooking it al dente gives the perfect resistance when bitten into.
- Butter: Helps build the base of the sauce and adds richness.
- Flour: Combines with the butter to create a roux that thickens the sauce.
- Whole Milk: Adds creaminess and gives the sauce a smooth, velvety texture.
- Chicken Broth: Lightens the sauce and adds savory depth.
- Garlic Powder: Brings a mild garlic flavor without overpowering the dish.
- Salt: Enhances all the flavors in both the sauce and the roasted cauliflower.
- Parmesan Cheese: Melts into the sauce for salty, cheesy flavor and helps thicken it slightly.
- Mozzarella Cheese (not pictured): Just a small pinch of shredded mozzarella cheese helps to thicken the sauce and give more cheesy, creamy flavor.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- Swap out the cauliflower for other vegetables like Brussels sprouts, charred broccoli, or sautéed carrots.
- Use a dairy-free butter and dairy-free milk and cheese to keep this dairy-free.
- If you'd prefer to use a short, tubular pasta, I would suggest using something that has steep grooves like cavatappi or fusilli.
How to make pasta with roasted cauliflower
Step 1: Preheat the oven to 400º. Chop a head of cauliflower into small florets, then toss with salt, pepper, and olive oil. Add to a baking sheet and bake for 25 minutes, tossing a few times to evenly roast the cauliflower.
Step 2: Bring a large pot of water to a boil. Cook your pasta of choice to al dente (1-2 minutes less than the package suggests). As the pasta boils and the cauliflower roasts, in a large pan, melt the butter and add in the flour, then whisk to make a roux. Pour in the chicken broth, milk, garlic powder, and salt. Bring the liquid to a gentle boil or until thickened, then turn off the heat and add in the parmesan cheese and a sprinkle of mozzarella cheese.
Step 3: Add the pasta into the sauce, then top with the cauliflower. Toss to fully combine the pasta and the cauliflower into the sauce. Sprinkle a pinch or two of the toasted panko breadcrumbs.
Creamy Pasta with Cauliflower FAQs
Add the leftover pasta and cauliflower to an airtight container and store in the fridge for up to 4-5 days.
There are two different ways to do this. For the microwave, top the pasta with a damp paper towel and heat in 45 second intervals until warmed. You could also add the leftovers to a small pan with 1-2 tablespoon of milk on a low heat. Warm throughout and add in a tablespoon of butter to bring the sauce back to life.
No, the breadcrumbs are fully optional, but I highly suggest making the breadcrumbs for an additional crunch and texture in the dish.
Similar to my linguini aglio e olio topped with zucchini or bowtie pasta with roasted butternut squash, you can easily incorporate zucchini or other vegetables like squash into this dish instead of cauliflower.
Here's some other incredible creamy pasta recipes
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Creamy Parmesan Pasta with Roasted Cauliflower
Equipment
- large pot
- 2 Large Pans
- baking sheet
Ingredients
- 1 large Cauliflower chopped into florets
- 2 tablespoon Olive Oil
- 1 teaspoon Salt and pepper
- 12 oz Pasta
- 3 tablespoon Butter
- 3 tablespoon Flour
- 1 cup Chicken Broth
- 3 cups Whole Milk
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ cup Mozzarella Cheese shredded
- ½ cup Parmesan Cheese grated
For the Toasted Panko Breadcrumbs
- 1 cup Panko Breadcrumbs
- 2 tablespoon Butter
- 1 tablespoon Italian Seasoning
Instructions
- Preheat the oven to 400º. Chop a head of cauliflower into small florets, then toss with salt, pepper, and olive oil. Add to a baking sheet and bake for25 minutes, tossing a few times to evenly roast the cauliflower.
- Bring a large pot of water to a boil. Cook your pasta of choice to al dente(1-2 minutes less than the package suggests).
- As the pasta boils and the cauliflower roasts, in a large pan, melt the butter and add in the flour, then whisk to make a roux.
- Pour in the chicken broth, milk, garlic powder, and salt. Bring the liquid to a gentle boil or until thickened, then turn off the heat and add in the parmesan cheese and a sprinkle of mozzarella cheese.
- Add the pasta into the sauce, then toss with the cauliflower. Sprinkle a pinch or two of the toasted panko breadcrumbs.
For the Breadcrumbs
- Add 1 cup of panko breadcrumbs to a pan with melted butter and Italian seasoning(dried parsley, oregano, basil). Toast the breadcrumbs for 3-5 minutes or until the panko visibly turns a dark brown.
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