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Pasta with Roasted Cauliflower and Parmesan
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in a rich and creamy roasted cauliflower pasta with garlic and Parmesan for a flavorful twist on traditional mac and cheese.
Ingredients:
  • 1 medium head cauliflower, cut into bite-sized florets
  • 5 cloves garlic, peeled and smashed
  • 2 tablespoons olive oil, or more to taste
  • 0.25 teaspoon ground black pepper
  • 1 (16 ounce) package penne pasta
  • 1 cup grated Parmesan cheese
  • 0.25 cup seasoned bread crumbs
  • 1 teaspoon ground cayenne pepper
  • 2 tablespoons salted butter
  • 0.25 cup lemon juice
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • Mix cauliflower florets with whole garlic cloves, drizzle with fragrant olive oil, and sprinkle with a pinch of salt and a twist of black pepper until well coated. Arrange in a single layer on a baking sheet.
  • Roast the cauliflower in the preheated oven, tossing it at least twice, until tender, for about 30 minutes.
  • Bring a generously salted large pot of water to a rolling boil. Add penne and cook, stirring occasionally, until al dente, about 11 minutes.
  • Combine the Parmesan cheese, bread crumbs, and cayenne pepper in a bowl; set aside.
  • Drain pasta, saving 1/2 cup cooking water. Move pasta to a serving bowl, combine with cauliflower and butter. Gradually mix in reserved cooking water for desired creaminess. Add lemon juice and breadcrumb mix, toss well, and serve.

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