Roasted Cauliflower Pasta

Add some extra veggies to your pasta tonight.

roasted cauliflower pasta
Danielle Occhiogrosso Daly

Amp up this simple recipe with anchovies, capers, garlic and fresh lemon juice. Dinner in under 30 minutes!

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Cal/Serv: 395
Yields: 4 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 30 mins
12 oz.

bucatini pasta

1 tbsp.

finely grated lemon zest, plus 2 Tbsp lemon juice


small cauliflower (about 2 lbs; cut into small florets)


anchovies, finely chopped

1 tbsp.

capers, finely chopped

1 tbsp.

olive oil


cloves garlic, pressed

Pinch red pepper flakes

Chopped parsley, for serving

  1. Heat oven to 450°F. Cook pasta per package directions. Reserve 1/2 cup cooking water, drain pasta, transfer pasta back to pot and toss with lemon juice and 2 tablespoons pasta cooking water.
  2. Meanwhile, on a rimmed baking sheet, toss cauliflower with anchovies, capers and olive oil and roast 10 minutes. Add garlic, lemon zest and red pepper flakes to pan, toss and roast until cauliflower is golden brown and tender, 5 to 8 minutes more.
  3. If pasta seems dry, add a little more pasta cooking water and toss to coat.Serve cauliflower over pasta and sprinkle with chopped parsley.

NUTRITIONAL INFORMATION (per serving): About 395 calories, 6 g fat (1 g saturated), 15 g protein, 230 mg sodium, 70 g carbohydrates, 6 g fiber

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