Roasted Cauliflower Pasta

Helga Glaesel de BlandingAugust 26, 2020

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Since March 16th our country has been in lockdown due to Covid-19, so we decided to upload our quarantine recipes to help inspire and give fresh ideas to our followers. We are going to be cooking a lot more at home, and ideas will run out fast. We are here to help! We have been sharing our recipes on Instagram Stories (then saved on highlights per recipe) and now we are posting them here so you can easily find them.

Another great option for vegetarian meals, the roasted cauliflower and garlic pack the flavor in this dish, which is also kid-friendly. In one of the steps, you’ll find the recipe asks that you reserve some pasta water, this is an important part of this recipe. This water will help you bind the sauce to the cooked pasta and will help the sauce get a creamier texture. Don’t forget to sprinkle with parmesan, which brings the whole dish together.

You can find this Instagram Story here.

Helga

Cauliflower Pasta

Recipe adapted from Sprinkles and Sprouts
Yields 4-6 servings

Ingredients, for the sauce:
1 head cauliflower
2 tablespoons extra-virgin olive oil
½ teaspoon thyme leaves

Ingredients, for the Pasta:
11-oz. dried spaghetti
1 tablespoon butter
1 teaspoon olive oil
4 garlic cloves
⅔ cup heavy cream
1 teaspoon thyme leaves
½ teaspoon salt
¼ teaspoon black pepper

Directions, for the roasted cauliflower:

Preheat oven to 400ºF/200ºC. Line a large baking tray with parchment paper.
Remove the outer leaves of the cauliflower and cut the florets into large bite-sized chunks. Lay the cauliflower out in a single layer and drizzle over the extra virgin olive oil.
Season the cauliflower generously with salt and pepper and roast in the oven for 25 minutes until tender and caramelized on the edges. Remove from the oven and set aside until needed.

Directions, for the pasta:

Bring a large pot of water to boil and then add a good amount of salt. Add the spaghetti and cook until al dente. Usually, around 1 minute less than the packet suggests.
Meanwhile, mix about half of the roasted cauliflower with a little milk and blend until smooth. Peel and finely slice the garlic.
Heat the butter and olive oil in a deep skillet over low heat. Add the garlic slices and sauté for 2 minutes (don’t let them brown).
Add the blended cauliflower and cream and bring to simmer. Add in the thyme leaves, salt, and pepper, then turn the heat down to low and simmer for 3 minutes.
Before draining the pasta, scoop out 2 cups of cooking water and keep to one side.
After reserving the cooking water, drain the pasta in a colander. Transfer the pasta and ½ cup of reserved pasta water into the pan with the sauce.
Place it over medium heat and gently turn the pasta in the sauce to create a silky coating on each strand. Add more cooking water if needed.
Stir in the other half of the roasted cauliflower and serve with grated parmesan and thyme leaves.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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