Best 3 Roasted Cauliflower With Pasta Balls Recipes

Are you looking for a hearty and flavorful vegetarian main course that is sure to impress your family and friends? Look no further than roasted cauliflower with pasta balls! This delicious dish combines the smoky, caramelized flavor of roasted cauliflower with the pillowy texture of pasta balls, creating a delightful combination of flavors and textures. With its vibrant colors and irresistible aroma, roasted cauliflower with pasta balls is a feast for the senses and a perfect choice for a special occasion or a comforting weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 AND BLUE CHEESE

Pasta With Roasted Cauliflower and Blue Cheese image

When creamy Gorgonzola dolce hits a pot full of hot pasta, it melts into a rich and complex sauce without your having to do much more than stir. Here, the pasta and sauce are tossed with roasted cauliflower and caramelized, browned leeks. It's comfort food, but with a blue-cheese bite.

Provided by Melissa Clark

Categories dinner, weekday, pastas, main course

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 12

Ingredients

1 head cauliflower, cut into 3/4-inch florets
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt, more as needed
1 teaspoon freshly ground black pepper
1 large or 2 small leeks, halved and thinly sliced
2 cloves garlic, thinly sliced
1 tablespoon thyme leaves, more for serving
8 ounces short pasta such as campanelle, orecchiette, conchiglie, farfalle or fusilli
3 tablespoons unsalted butter, cubed, at room temperature
6 ounces Gorgonzola dolce, crumbled, at room temperature
Fresh lemon juice, to taste
2 tablespoons chopped chives, for serving

Steps:

Heat oven to 425 degrees. In a large bowl, toss cauliflower with olive oil, salt and 1/4 teaspoon pepper. Spread onto a rimmed baking sheet in an even layer, and bake for 20 minutes.
Add leeks, garlic and thyme to the cauliflower on the sheet pan, then roast another 20 minutes, tossing the vegetables halfway through, until they are very tender and deeply caramelized.
Meanwhile, bring a large pot of heavily salted water to a boil. Cook pasta until it is 1 minute shy of being al dente. (It will continue to cook in the residual heat of the pot.) Scoop out about 1 cup pasta water (a coffee mug is good for this), then drain pasta. Return the pasta to the empty pot, along with butter, Gorgonzola, remaining 3/4 teaspoon pepper and 1/2 cup pasta water, stirring to melt cheese.
Toss roasted vegetables into pasta, then stir in lemon juice and salt and pepper to taste. Add more pasta water if mixture looks dry. To serve, spoon into bowls and top with chives and sprinkle of thyme leaves.

Nutrition Facts : @context http, Calories 606, UnsaturatedFat 18 grams, Carbohydrate 54 grams, Fat 36 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 16 grams, Sodium 648 milligrams, Sugar 5 grams, TransFat 0 grams

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

Ingredients

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.

Tips:

To save time, use pre-made pasta balls or gnocchi.
For a crispy roasted cauliflower, toss it with a mixture of olive oil, salt, and pepper before roasting.
If you don't have a food processor, you can grate the cauliflower using a box grater.
To make the dish more flavorful, add some chopped garlic or onion to the roasted cauliflower.
If you like a creamy sauce, add a splash of cream or milk to the pasta balls.
Top the dish with grated Parmesan cheese, chopped parsley, or crumbled bacon for extra flavor.

Conclusion:

Roasted cauliflower with pasta balls is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your daily dose of vegetables. The roasted cauliflower is crispy and flavorful, while the pasta balls are soft and pillowy. The sauce is light and creamy, and the whole dish comes together in just 30 minutes. So next time you are looking for a quick and easy meal, give roasted cauliflower with pasta balls a try.