Try this easy and satisfying pasta dish that proves once again how versatile cauliflower truly is!
For a while now, cauliflower has been all the buzz, and rightly so. The humble superfood—once deemed bland and boring—has evolved into a versatile ingredient that will please just about every palate. With its head of cream-colored florets cradled by large, green leaves, the vegetable is said to have gained popularity when it regularly appeared at King Louis XIV’s table. Though the French king feasted on the most extravagant delicacies, he supposedly preferred his cauliflower served in all its simplistic beauty: simmered in stock, finished with fresh butter, and seasoned with a whisper of nutmeg.
In this satisfying dish, cauliflower takes the leading role. First roasted to intensify its flavor, the curd-like florets are then tossed with cooked penne. The dish is seasoned with just enough lemon and red pepper to give it the perfect amount of zing, while the Parmesan adds rich and savory depth.
Is Cauliflower Pasta Healthy?
It certainly is! Like the super nutritious broccoli, kale, cabbage, and Brussels sprouts, cauliflower is a member of the Brassica family and an excellent source of vitamins and minerals. The whole-wheat penne not only adds a nutty taste to the dish but also boosts the fiber content, too. This vegetarian recipe can easily be made vegan by replacing the Parmesan with a sprinkle of nutritional yeast.
How else can I use cauliflower?
No longer happy with being ‘just a side,’ cauliflower has taken the spotlight in recent years, proving its culinary versatility. Boiled until tender, it can replace Mashed Potatoes. Blitzed in a food processor, it becomes an excellent replacement for rice. Just have a look at this fragrant Herbed Cauliflower Rice or this vibrant Green Cauliflower Rice. You can even use it in a Cauliflower Pizza Crust or as a meat replacement in recipes such as Buffalo Cauliflower Wings or Perfect Cauliflower Steaks.
INGREDIENTS
- 1 large head of cauliflower, cut into florets
- 8 ounces of whole-wheat penne pasta
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/3 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 3 tablespoons chopped fresh parsley
INSTRUCTIONS
Roast
Prepare and roast cauliflower.
Cook
Boil pasta, reserve water.
Combine
Mix all ingredients in pot, add seasonings.
Devour!
FAQs & Tips
Both the cauliflower and pasta can be prepared in advance. Roast the cauliflower, boil the pasta, and once cooled, store them in an airtight container. Remember to reserve the cup of pasta water, too. When ready to eat, simply proceed with step 3. Once cooked, the dish is also delicious cold (as a pasta salad). It will stay fresh in the fridge for up to 3 days.
The florets should be compact and creamy-white, without any brown spots or discolorations. The leaves should be bright green and fresh. Wilted leaves mean the cauliflower has seen better days! Use the cauliflower within 2 to 3 days after purchasing, and always store it in the fridge.
If you want to bump up the protein content, add grilled chicken or even chickpeas (for a plant-based version).
Serving Suggestions
This filling pasta dish is perfect on its own, but if you want to add some leafy greens, serve it with a side of Wilted Spinach or this Easy Swiss Chard Recipe.
For more pasta dishes, take a look at this meaty Pasta Bake, this creamy Fettuccine Alfredo or this Spaghetti Squash Lasagna.
Cauliflower Pasta
Ingredients
- 1 large head of cauliflower cut into florets
- 8 ounces of whole-wheat penne pasta
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/3 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 3 tablespoons chopped fresh parsley
Instructions
-
Preheat oven to 425°F. Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast until golden and tender, about 25 minutes.
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Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
-
In the same pot, heat 1 tablespoon olive oil over medium heat. Add garlic and red pepper flakes, sauté for 1 minute. Add the roasted cauliflower, cooked pasta, lemon zest, lemon juice, and half of the reserved pasta water. Stir until well combined. Add more pasta water if needed. Mix in Parmesan cheese and season with salt and pepper to taste. Stir in fresh parsley just before serving.
Nutrition
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