Name: Pasta with Roasted Cauliflower
Prep time: 20 min
Yield: 2, 2 to 4 servings
Ingredients: 4 cloves garlic, minced; 2 tablespoons chopped parsley; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons extra-virgin olive oil; 1 cup shredded sharp cheddar cheese; 1/4 cup plain breadcrumbs; 4 teaspoons kosher salt, divided; 1 large head cauliflower, broken into bite-size pieces; 1 (14-ounce) can whole tomatoes, drained; 8 ounces penne or rigatoni pasta; 1/3 cup Parmesan cheese, plus extra for topping

Pasta with Roasted Cauliflower

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Cheese- and garlic-packed pasta, roasted cauliflower, and a crisp panko crust will take you straight to carb heaven.Maybe it’s because they’re both white, or perhaps it’s because they both tend to take in flavors from their surroundings, or maybe it’s because they both have a strong affinity for cheese. Whatever the reason, pasta and cauliflower just go together, yet people don’t put them together often enough. And by “people” I mean people other than me. I do it a lot. This recipe first appeared on altonbrown.com.

By: Aidas Ciziunas (via Altonbrown)

Original Publish: Aug 21, 2020

Last Updated: Mar 1, 2026

Prep: 20 mins

Yields: 2, 2 to 4 servings

Instructions

Crank oven to 400ºF and give it least 20 minutes to get good and hot.
Toss the cauliflower with oil and 1 teaspoon salt in a 10-inch cast-iron skillet and roast in the oven for 30 minutes, carefully stirring halfway through.
Remove skillet from oven and place over medium heat. Add the tomatoes, garlic and red pepper flakes and occasionally, breaking up the tomatoes as they soften. Most of the tomato liquid has cooked out, about 5 minutes, remove from heat.
Drop the uncooked pasta into a large saucepan and fill with enough cold water to cover the noodles by 1 inch. Stir in remaining salt and place over high heat. When the water comes to a boil, reduce heat to a simmer and stir once a minute for 5 minutes or until the pasta is al dente.