Pasta with Roasted Cauliflower combines Italian spaghetti with golden-brown cauliflower and a crisp, buttery Parmesan breadcrumb topping. Finished with parsley and lemon zest, it's an easy meatless dinner packed with savory flavor and texture.
Quick Look: Pasta with Roasted Cauliflower
- What it is: A spaghetti dinner topped with oven-roasted cauliflower, buttery Parmesan breadcrumbs, parsley, and lemon zest.
- Why we love this dish: Roasted cauliflower and crisp, buttery Parmesan breadcrumbs give this simple pasta plenty of flavor and texture.
- Key Ingredients: Spaghetti, whole head of cauliflower, fresh breadcrumbs, butter, Parmesan, parsley, Italian seasoning, and lemon.
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Pairs Well With: a mixed green salad, garlic-butter shrimp, or lemon-basil roasted chicken.
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Roasted Cauliflower Pasta Recipe
I made roasted cauliflower with breadcrumbs a few days ago, and my daughter asked for it again. This time, I served it over spaghetti.
I tossed the pasta with a little olive oil, parsley, and kosher salt, then piled the roasted cauliflower on top. To finish, I added fresh breadcrumbs mixed with melted butter, Parmesan, parsley, and Italian seasoning. She called it a match made in heaven.
Bronze-die spaghetti, such as Rao's, works especially well here. Its rough surface helps the olive oil, cheese, and breadcrumbs cling to the pasta.
The result is simple and comforting, with pasta, roasted cauliflower, salty cheese, and crisp, buttery crumbs in every bite.
Ingredients
- Cauliflower: Start with a whole head of fresh cauliflower. Cut it into similar-size pieces so they roast evenly.
- Olive oil
- Garlic powder: Adds garlic flavor without the risk of fresh garlic burning.
- Kosher salt and pepper
- Lemon zest: Adds fresh lemon flavor.
Breadcrumb Topping
- Fresh breadcrumbs or panko breadcrumbs: Fresh breadcrumbs can be made from a few inches of a baguette. Panko works well too.
- Unsalted butter
- Parmesan or Locatelli Romano cheese: Romano is sharper and saltier than Parmesan.
- Chopped parsley
- Italian seasoning or dried oregano
- Flaky sea salt or kosher salt
For Serving
- Spaghetti: Bronze-die spaghetti, such as Rao's, works especially well because its rough surface helps the olive oil, cheese, and breadcrumbs cling to the pasta.
- Butter or olive oil
- Flaky sea salt or kosher salt
- Chopped parsley
- Optional topping: red chili flakes
See recipe card below for a full list of ingredients and measurements.
How to Make Pasta with Roasted Cauliflower
Step 1: Break the cauliflower into 1-inch florets, rinse, and pat very dry. Preheat the oven to 400°F. Whisk together the olive oil, garlic powder, salt, and pepper, then toss with the cauliflower until evenly coated.
Step 2: Spread the cauliflower in a single layer on a large sheet pan and roast for 10 minutes.
Step 3: While the cauliflower roasts, cook the spaghetti in a large pot of salted water.
Step 4: Drain the spaghetti and toss it with butter or olive oil, a pinch of salt, and chopped parsley.
Step 5: Mix the breadcrumbs with melted butter, cheese, parsley, Italian seasoning, and salt.
Step 6: Push the cauliflower toward the center of the pan and scatter the breadcrumb mixture evenly over it. Return the pan to the oven for 5 to 10 minutes, until golden and crisp.
Step 7: Plate the spaghetti and spoon the roasted cauliflower and breadcrumbs over the top. Finish with lemon zest and red chili flakes, if using, and serve with extra Parmesan.
Serving Ideas
This dish can be a full meal on its own or served alongside an easy mixed green salad.
For extra protein, add sliced NY strip steak, chicken Milanese, or boiled shrimp.
At the table, offer extra Parmesan, buttered breadcrumbs, lemon wedges, and red pepper flakes.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a little butter.
More Pasta Recipes
Here are some of our favorite pasta recipes:
Looking for more ways to cook cauliflower? Browse our Cauliflower Recipes for easy side dishes and simple ways to prepare cauliflower.
Pasta With Roasted Cauliflower
Equipment
- Large rimmed sheet pan
- Large pot
- Colander
- Large mixing bowl
- Medium mixing bowl
- Wire whisk
- Microplane or citrus zester
Ingredients
- 1 medium head of cauliflower, broken into 1-inch pieces
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- zest of ½ lemon
Breadcrumb Topping
- ½ cup fresh breadcrumbs, made from a few inches of a baguette, or panko breadcrumbs
- 2 tablespoons melted unsalted butter
- 2 tablespoons grated Parmesan or Locatelli Romano cheese
- 1 tablespoon chopped parsley
- 1 teaspoon Italian seasoning or dried oregano
- kosher salt
For Serving
- 8 ounces spaghetti
- 1 tablespoon butter or olive oil
- Pinch of salt
- 1 tablespoon chopped parsley
- ½ teaspoon red chili flakes (optional)
Instructions
- Set the oven rack in the center and preheat to 400°F.
- Break the cauliflower into 1-inch pieces. Rinse and pat very dry, then add to a large mixing bowl.
- In a medium bowl, whisk the olive oil, garlic powder, salt, and pepper. Add the cauliflower and toss to coat evenly.
- Spread the cauliflower florets on a large sheet pan in a single layer and roast for 10 minutes.
- While the cauliflower roasts, cook the spaghetti in a large pot of salted water. Drain and toss with butter or olive oil, a pinch of salt, and chopped parsley.
- In another bowl, mix the breadcrumbs, melted butter, cheese, parsley, Italian seasoning, and salt.
- Remove the cauliflower from the oven. Slide the pieces slightly closer together and scatter the breadcrumb mixture evenly over the top.
- Return to the oven and bake another 5 to 10 minutes, until the topping is golden brown.
- Plate the spaghetti on a platter and scatter the roasted cauliflower over the top.
- Finish with lemon zest and red chili flakes, if using.
- Serve with extra Parmesan at the table.
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