Roasted Cauliflower Pasta Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with roasted cauliflower, toasted walnuts, garlic, fresh herbs, and lemon. This light and herbaceous Mediterranean dish is completely plant-based and full of texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large head of cauliflower
- 2 tablespoons olive oil
- 3 garlic cloves, minced (divided)
- salt and pepper to taste
- 1/4 teaspoons chili flakes
- lemon zest from one lemon (divided)
- 4-6 ounces pasta (spaghetti, linguini, spaghetti, bucatini, or any other gluten-free noodle)
- 1 cup fresh chopped Italian parsley
- 1/2 cup toasted walnuts, chopped
- 1 fresh garlic clove- very finely minced
- A generous drizzle of olive oil to coat
- salt, pepper and chili flakes -to taste
- Optional: finely grated pecorino,2 tablespoons capers
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 844mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 898mg
- Calcium
- 123mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 844MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.