Roasted Cauliflower Pasta


With a new and exciting week ahead, I had to do some major meal planning in advance.  My inlaws come into town on Friday so I planned out everything for this week that we would need, anticipated their breakfast desires, and wrote out a list of everything else we might need for Thanksgiving!

I would never be able to keep things straight without lists, no question! When it comes to planning ahead, I always try to make sure we get enough variety.  My husband could eat the same thing every day for lunch and dinner and would likely not need a change for months! I on the other hand, love to try new things, and very quickly get sick of eating the same thing. I don’t mind one day of leftovers, but any more than that and I am out!

Every week we try to eat fish, chicken and a red meat, and sometimes a vegetarian option. This keeps our bodies healthy, and ensures we get plenty of variety in what we eat every day.  This also means we aren’t relying too heavily on red meat for our main protein source. Though delicious, it’s important to have balance and eat light and fresh.

This pasta was a really tasty vegetarian option, and it was full of flavor!


What you need:

  • 1 large head cauliflower
  • 3 Tbsp. extra virgin olive oil
  • 1/2 tsp. smoked paprika

  • pinch of grated fresh nutmeg

  • 1/2 tsp. each sea salt and pepper

  • fresh thyme leaves

  •  1/2 lb. fusilli noodles

  • 2 Tbsp. greek yogurt

  • 1 Tbsp. unsalted butter

  • 2 Tbsp. grated parmesan cheese

  • zest and juice of one lemon

  • sea salt and pepper, to taste

  • seasoned breadcrumbs

Preheat oven to 425F

Onto a rimmed baking sheet, break up the head of cauliflower into small pieces.

Toss them with the oil, paprika, nutmeg, salt and pepper. Make sure each piece has some seasoning and oil, and spread them evenly to roast.

Roast on a higher shelf for 25 min, stirring halfway through until browned and cooked through.

Cook the pasta noodles al dente in a large pot according to instructions.

Drain and reserve 1/2 cup of the pasta water.

Put the noodles back into the pot with 1/3 cup of the pasta water, the greek yogurt, butter, parmesan and lemon juice and zest and toss until everything is evenly coated.

Add a little more pasta water to loosen, only if needed.

When you serve your pasta, top it with some seasoned breadcrumbs and a little more parmesan cheese if you like.  The lemon juice and greek yogurt give this pasta a really light taste, and the cheese and breadcrumbs give it some decadence.

Enjoy with a nice white wine and some candles!

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