Garlicky Roasted Cauliflower Pasta
If you're in search of a meatless weeknight meal that's both easy to whip up and incredibly comforting, look no further than this cauliflower pasta. The secret to its delectable taste (and its perfect fit for a lazy night) lies in roasting.Roasting cauliflower brings out deep nutty flavors, crisping up the florets to a beautiful texture. Moreover, you'll roast a whole head of garlic, which some of us in the Delish kitchen fondly call "edible gold." Roasted garlic takes on a stunning golden hue and becomes delightfully soft, almost spreadable. While it retains a hint of the usual spicy kick, it also develops a caramelized sweetness that elevates the dish to the next level.In this recipe, the roasted garlic gets mashed into a paste to create a light pasta sauce bursting with flavor. It's a simple and light option for those seeking comfort without feeling weighed down by overly rich dishes. The addition of toasted walnuts on top provides a delightful crunch, completing the dish beautifully. Pair it with a peppery arugula salad or some bright peas, and you have a truly satisfying meal.
Ingredients
- 1 head of garlic
- 3 tbsp. plus 1 tsp extra-virgin olive oil, divided
- Kosher salt
- 1 large head cauliflower, cut into florets
- Freshly ground black pepper
- Crushed red pepper flakes
- 1 lb. rigatoni
- 1/2 c. freshly grated Parmesan, plus more for serving
- Juice of 1/2 lemon
- 1/4 c. roughly chopped toasted walnuts
Instructions
- Preheat oven to 425°. Cut ¼” off the top of head of garlic so that the tops of the cloves are exposed. Drizzle with 1 teaspoon oil and a small pinch of salt. Wrap in foil and roast until deeply golden, about 45 minutes. When done, open foil and allow to cool until cool enough to handle.
- On a large sheet tray, toss cauliflower with 1 tablespoon oil, salt, pepper, and red pepper flakes and arrange in an even layer. Roast alongside garlic, until golden and bottoms start to crisp, about 30 minutes.
- In a large pot of boiling salted water cook pasta according to package directions to al dente. Reserve ½ cup of pasta water, then drain.
- Squeeze garlic cloves out of head into a small bowl and smash into a rough paste with a fork.
- In same pot pasta was cooked in, add smashed garlic, reserved pasta water, and Parmesan. Stir to mostly melt cheese and evenly distribute garlic. Add pasta and toss to coat. Add remaining 2 tablespoons oil and lemon juice and season with more salt, pepper, and red pepper flakes. Toss in roasted cauliflower.
- Garnish with toasted walnuts and more Parmesan to serve.
Tried this recipe?Let us know how it was!