Pasta With Roasted Cauliflower
Roasted cauliflower is topped with buttery breadcrumbs and spooned over spaghetti for a simple, comforting dinner. Fresh breadcrumbs toast in the oven while the cauliflower roasts, then everything comes together with butter, parsley, and a finish of lemon zest.
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.
Notes
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.
Nutrition
Calories: 464.7kcalCarbohydrates: 56.1gProtein: 12.2gTotal Fat: 22.1gSaturated Fat: 6.4gCholesterol: 17.2mgSodium: 442.5mgPotassium: 605.8mgFiber: 5.5gSugar: 4.8g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
