Golden Roasted Cauliflower Pasta with Feta and Basil

Name: Golden Roasted Cauliflower Pasta with Feta and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 servings
Ingredients: 2-3 cups cauliflower florets; 2 shallots, coarsely chopped; 2 garlic cloves, very coarsely chopped; Extra-virgin olive oil; Sea salt and fresh black pepper; 6 ounces spaghetti noodles (I like Jovial's brown rice noodles); A handful or two of baby spinach; Hot pasta water (about ½ cup); Extra-virgin olive oil; Squeezes of lemon & some lemon zest; ¼ cup chopped sun dried tomatoes (or perhaps olives); ¼ cup crumbled feta (optional); ¼ cup chopped fresh basil (or herbs of your choice); 2 tablespoons sliced almonds, toasted; ¼ cup bread crumbs, toasted (optional); Pinch of salt; Pinch of red pepper flakes; Poached egg (optional)

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Cauliflower turns golden and nutty in the oven while your pasta cooks, and together with lemon, feta, and sun-dried tomatoes, they make a dinner that feels special even on an ordinary night. It comes together with simple pantry staples, and there's plenty of room to make it your own.

Submitted by
Camila @camilacooks

Golden Roasted Cauliflower Pasta with Feta and Basil

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01 The Story Behind This Dish 02 Recipe Card 03 Ingredients 04 Directions 05 Notes & Tips 06 Nutrition Facts 07 Community Photos 08 Reviews 09 Related Recipes

Recipe Story

The Story Behind This Dish

A little note from the kitchen.

There's something wonderfully cozy about a bowl of pasta studded with golden, caramelized cauliflower. Every bite brings a little zing from fresh lemon, a salty punch from feta, and a chewy sweetness from sun-dried tomatoes, all tied together with fragrant basil. It's the kind of dinner that feels a little fancy without asking much of you at all.

Once it all comes together, you get a wonderful mix of textures in every forkful: tender pasta, nutty roasted cauliflower with soft caramelized shallots and garlic, wilted spinach, and a crunchy finish from toasted almonds and breadcrumbs. The lemon zest and juice keep everything tasting bright, while the feta adds a creamy, tangy contrast to the roasted vegetables.

This is the sort of recipe you'll want to keep in your back pocket for busy weeknights, since most of the work is hands-off roasting time. It also makes a lovely dish to bring to a potluck or casual gathering, and leftovers reheat beautifully for a quick lunch the next day.

Golden Roasted Cauliflower Pasta with Feta and Basil

COURSE: Main Course DIFFICULTY: Easy

PREP TIME 15 mins

COOK TIME 30 mins

TOTAL TIME 45 mins

SERVINGS 1 people

Directions

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1 Heat your oven to 450°F. Spread the cauliflower florets out on a sheet pan along with the coarsely chopped shallots and garlic, keeping the garlic pieces on the larger side so they don't scorch before the cauliflower finishes cooking. Drizzle with extra-virgin olive oil and season with sea salt and black pepper.

2 Roast everything for 20 to 30 minutes, until the cauliflower turns a deep golden brown. Pull the pan from the oven, stir the vegetables together, and taste a piece; it should taste rich and nutty. If it needs a boost, stir in a small drizzle of olive oil, a touch more garlic, and an extra pinch of salt. Set the roasted vegetables aside.

3 While the cauliflower roasts, bring a pot of water to a boil and cook the spaghetti for about 8 minutes, until it's tender but still has some bite.

4 Put the baby spinach in a large bowl. Drain the pasta, reserving about ½ cup of the hot pasta water, then add the noodles straight into the bowl with the spinach. Toss well, splashing in some of that hot pasta water so the steam wilts the greens.

5 Add half of the roasted cauliflower mixture to the bowl, along with another drizzle of olive oil, a good squeeze of fresh lemon juice, some lemon zest, the chopped sun-dried tomatoes, the crumbled feta, and the chopped basil. Toss everything together, then taste and adjust the seasoning as needed.

6 Scatter the remaining roasted cauliflower over the top, followed by the toasted breadcrumbs and toasted sliced almonds. Finish with a pinch of salt and a pinch of red pepper flakes. Serve right away, topped with a poached egg if you'd like.

Chef's Note

Don't chop the garlic too fine before roasting, since small pieces can burn before the cauliflower turns golden.

If you don't have sun-dried tomatoes on hand, chopped olives make a nice briny swap, just as the ingredient list suggests.

Toasting the almonds and breadcrumbs in a dry skillet for a few minutes before serving really brings out their crunch and nutty flavor.

Leftovers keep well in the fridge for a few days in a covered container; a quick squeeze of fresh lemon when reheating helps wake the flavors back up.

Skip the feta and breadcrumbs to keep this dish fully plant-based, or add a poached egg on top for extra richness and protein.

Nutrition Facts

Serving: 1 serving

Calories: 2160kcal

Protein: 72g

Carbs: 270g

Fat: 90g

Sugar: 36g

Fiber: 18g

Sodium: 1800mg

Cholesterol: 180mg

Potassium: 900mg

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The Story Behind This Dish

Golden Roasted Cauliflower Pasta with Feta and Basil