Crunchy Roasted Cauliflower Pasta
A quick, fiber-packed pasta loaded with roasted cauliflower, zesty lemon, and a crunchy breadcrumb topping. Perfect for weeknight dinners or meal prep, it’s plant-forward, satisfying, and full of flavor.
Equipment
- 1 Le Creuset Dutch Oven (or large heavy-bottomed pot)
Ingredients
- 1 recipe roasted cauliflower
- 1 recipe seasoned breadcrumbs
- 8 ounces campanelle pasta or any short pasta
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons capers chopped
- 2 garlic cloves grated
- 1 teaspoon lemon zest plus more for garnish
- 2 tablespoons fresh lemon juice
- ⅓ cup grated pecorino cheese or vegan Parmesan
- Sea salt and freshly ground black pepper to taste
- 3 tablespoons fresh parsley finely chopped
- Pinch of red pepper flakes
Instructions
- Roast the Cauliflower: Start by preparing your roasted cauliflower. Preheat your oven according to your roasted cauliflower recipe. Chop the cauliflower into bite-sized florets, drizzle with olive oil, and season lightly with salt and pepper. Roast until tender and lightly golden on the edges. Skipping added lemon zest, parsley, or cheese at this stage keeps the flavors balanced for the pasta. Once roasted, set aside and let it cool slightly while you prepare the other components.
- Prepare the Seasoned Breadcrumbs: While the cauliflower roasts, make your seasoned breadcrumbs. Use your preferred recipe or lightly toast breadcrumbs in a skillet with a small amount of olive oil, garlic, and a pinch of salt until golden brown. Stir occasionally to prevent burning. These breadcrumbs will add a satisfying crunch to your pasta and can be sprinkled generously at the end for texture contrast. Set aside when done.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 8 ounces of campanelle pasta (or your preferred short pasta) and cook according to the package directions until al dente—firm to the bite but cooked through. Before draining, carefully scoop out 1¼ cups of starchy pasta water and reserve it. This water will help bind the sauce and add a silky texture to the pasta. Drain the pasta and return it to the pot.
- Sauté Aromatics with Olive Oil: In the same pot, add 3 tablespoons of extra-virgin olive oil over medium heat. Add 2 grated garlic cloves and 1½ tablespoons of chopped capers. Sauté for about 1–2 minutes until fragrant, being careful not to burn the garlic. This step builds the foundation of the pasta’s bright, savory flavor.
- Combine Pasta with Roasted Cauliflower: Gently fold the roasted cauliflower into the pasta and olive oil mixture. Add half of the reserved pasta water to help coat the pasta evenly and create a silky, cohesive sauce. Stir carefully to combine without breaking the cauliflower florets. The starchy water will also help carry the flavors of the garlic and capers throughout the dish.
- Brighten with Lemon and Cheese: Add 1 teaspoon of lemon zest and 2 tablespoons of fresh lemon juice for a fresh, tangy lift. Sprinkle in ⅓ cup of grated pecorino cheese (or vegan Parmesan) and stir until the cheese melts into the pasta, creating a subtle, creamy coating. If the pasta seems dry, gradually add the remaining reserved pasta water until the desired consistency is reached. Taste and adjust seasoning with salt and freshly ground black pepper.
- Add Fresh Herbs and Heat: Fold in 3 tablespoons of finely chopped fresh parsley for a burst of color and freshness. Add a pinch of red pepper flakes for a gentle heat that complements the tangy lemon and briny capers. Stir thoroughly to ensure every bite is flavorful.
- Plate and Garnish with Crunch: Serve the pasta hot, immediately transferring it to bowls or a serving dish. Sprinkle generously with the prepared seasoned breadcrumbs for a delightful crunchy contrast. Add extra lemon zest on top for a bright finishing touch. The combination of tender cauliflower, flavorful pasta, and crunchy breadcrumbs creates a layered texture that is satisfying in every bite.
- Optional Tips for Serving: For an extra indulgent touch, drizzle a little more olive oil or sprinkle additional pecorino cheese on top. Pair with a light side salad or roasted vegetables for a complete meal. This pasta can also be prepared ahead of time and reheated gently on the stovetop, adding a splash of pasta water to maintain creaminess.
Notes
- For the best flavor, roast the cauliflower until golden brown on the edges. This caramelization brings out natural sweetness and depth.
- Use campanelle or other short pasta shapes, such as fusilli or penne, to capture the sauce and roasted cauliflower pieces.
- The reserved pasta water is essential for creating a smooth, lightly creamy coating on the pasta. Don’t skip it!
- Adjust red pepper flakes to taste—start with a pinch for subtle heat and increase if you like a spicier kick.
- Breadcrumbs can be made ahead and stored in an airtight container. Toast them lightly just before serving to maintain crunch.
