Best 4 Roasted Cauliflower With Pasta And Lemon Zest Recipes

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Roasted cauliflower with pasta and lemon zest is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. The roasted cauliflower adds a smoky and slightly sweet flavor to the dish, while the pasta and lemon zest provide a bright and citrusy contrast. This dish is also a great way to get your daily dose of vegetables, and it can easily be customized to your liking. Simply add your favorite vegetables, herbs, and spices to create a unique and flavorful meal.

Here are our top 4 tried and tested recipes!

PASTA WITH ROASTED CAULIFLOWER AND PARMESAN



Pasta with Roasted Cauliflower and Parmesan image

Cauliflower and whole garlic cloves roasted with Parmesan and bread crumbs make this a healthier than most comfort food.

Provided by Rosemary Felle

Categories     Everyday Cooking     Vegetarian     Main Dishes     Pasta

Time 50m

Yield 8

Number Of Ingredients 11

1 medium head cauliflower, cut into bite-sized florets
5 cloves garlic, peeled and smashed
2 tablespoons olive oil, or more to taste
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (16 ounce) package penne pasta
1 cup grated Parmesan cheese
¼ cup seasoned bread crumbs
1 teaspoon ground cayenne pepper
2 tablespoons salted butter
¼ cup lemon juice

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss cauliflower with garlic cloves, olive oil, salt, and pepper in a large bowl. Spread out in an even layer on a baking sheet.
  • Roast in the preheated oven, tossing at least twice, until cauliflower is tender, about 30 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Mix Parmesan cheese, bread crumbs, and cayenne pepper together in a bowl; set aside.
  • Drain pasta, reserving 1/2 cup cooking water. Transfer pasta to a serving bowl and add cauliflower and butter. Stir in cooking water, a little at a time, until desired creaminess is reached. Add lemon juice and bread crumb mixture, toss, and serve.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 48.2 g, Cholesterol 16.5 mg, Fat 10.7 g, Fiber 3.6 g, Protein 13.2 g, SaturatedFat 4.4 g, Sodium 332.4 mg, Sugar 3.8 g

PASTA WITH ROASTED CAULIFLOWER, PARSLEY, AND BREADCRUMBS



Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs image

Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

Coarse salt and ground pepper
1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
1 medium red onion, halved and cut into thin wedges
5 garlic cloves, peeled and halved
1/4 cup olive oil
4 slices white sandwich bread
12 ounces cavatappi or other short pasta
1/4 cup grated Parmesan, plus more for serving (optional)
1/4 cup fresh parsley, chopped

Steps:

  • Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
  • Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
  • Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.

Nutrition Facts : Calories 560 g, Fat 18 g, Fiber 6 g, Protein 18 g

ROASTED CAULIFLOWER WITH PASTA AND LEMON ZEST



Roasted Cauliflower with Pasta and Lemon Zest image

The lemon zest perks up this earthy, salty pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 55m

Number Of Ingredients 8

1 large head cauliflower (about 2 pounds), cut into small florets (about 7 cups)
1 red onion, cut into 1/4-inch-thick slices
1/4 cup salt-packed capers, rinsed
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces dried orecchiette (ear-shaped pasta)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons finely grated lemon zest (from 2 lemons)

Steps:

  • Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper.Spread vegetables in a single layer on a rimmed baking sheet.
  • Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Addpasta, and cook until al dente, according to package instructions. Drain.
  • Toss hot pasta with remaining 2 tablespoons oil, the parsley,and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.

ROASTED CAULIFLOWER WITH LEMON ZEST, PARSLEY, CAPERS, AND JALAPEÑO



Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeño image

Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various flavors over the years, brightening the dish and spicing things up. The truth is, Jivan prefers the tried-and-true classic: EVOO, sea salt, and pepper. But for the grown-ups in my life, I've come up with this parsley, lemon zest, caper, and jalapeño combo. Just toss it with the cauliflower when it comes out of the oven-and don't forget to put some plain florets aside for the little ones.

Provided by Athena Calderone

Categories     Side     Cauliflower     Lemon     Capers     Winter     Jalapeño     Parsley     Vegetarian     Vegan     Wheat/Gluten-Free     Quick and Healthy     Quick & Easy

Yield 4-6 servings

Number Of Ingredients 8

1 head cauliflower, quartered, cored, and cut into bite-size florets
3 to 4 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and freshly cracked pepper
1 lemon
1 large handful fresh parsley (about 1/2 cup/25 g), roughly chopped
1 tablespoon capers
1 jalapeño, seeded and thinly sliced
Flaky sea salt, for serving

Steps:

  • Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.
  • While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.
  • Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.

Tips:

  • Choose the right cauliflower: Look for a head of cauliflower that is firm and has tightly packed florets. Avoid heads that are starting to turn brown or have soft spots.
  • Roast the cauliflower at a high temperature: This will help to caramelize the florets and give them a slightly charred flavor.
  • Use a variety of spices and herbs: This will add flavor and complexity to the dish. Some good options include garlic powder, onion powder, paprika, cumin, and oregano.
  • Don't overcook the pasta: Al dente pasta is the best choice for this dish. Cook it according to the package instructions, but taste it a few minutes before the recommended cooking time is up to make sure it is not overcooked.
  • Add the lemon zest at the end of cooking: This will help to brighten the flavors of the dish and prevent the lemon zest from becoming bitter.

Conclusion:

Roasted cauliflower with pasta and lemon zest is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted cauliflower is tender and flavorful, and the lemon zest adds a bright and refreshing flavor. This dish is also a good source of vitamins and minerals, making it a healthy choice for your family.

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