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Under 30 Minutes

Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs

Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs.

  • Prep:
  • Total Time:
  • Servings: 4
Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs

Source: Everyday Food, September 2008

Ingredients

  • Coarse salt and ground pepper
  • 1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
  • 1 medium red onion, halved and cut into thin wedges
  • 5 garlic cloves, peeled and halved
  • 1/4 cup olive oil
  • 4 slices white sandwich bread
  • 12 ounces cavatappi or other short pasta
  • 1/4 cup grated Parmesan, plus more for serving (optional)
  • 1/4 cup fresh parsley, chopped

Directions

  1. Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.

  2. Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.

  3. Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.

Cook's Note

Cauliflower tastes surprisingly nutty and sweet when roasted. Break it up into small florets to help it cook quickly. We like cavatappi, but any short pasta will work.

Reviews (17)

  • sdg13 9 Oct, 2014

    Made this last night and took the advice of another reviewer and used panko crumbs (which I toasted with some olive oil with a little minced garlic and pepperoncini) instead of fresh bread. The recipe came out great and I will definitely make this again.

  • MirToniR 8 Aug, 2014

    Unfortunately this recipe was ok but not great. Loved the roasted vegetables but together with the pasta the combination did not work. The dish was too dry even with the addition of the pasta water. Will not be making this again.

  • mikasomni 30 Apr, 2014

    This was great. Did the following modifications. Used brown rice pasta. Used panko bread crumbs that I just quickly toasted in a saute pan (who wants to whip out the food processor?) and voila it was perfect!

  • ewokem 29 Oct, 2013

    this was delicious! I used half a box of whole wheat pasta. The cauliflower blended nicely with the pasta and the sauce was tasty. I skipped the breadcrumbs, and would have skipped the parsley if I didn't have any in the house.

  • lisaz4 6 Oct, 2013

    This was an awesome recipe, instead of using pasta water to create a thin sauce, I used chicken broth. Excellent, will make again.

  • Kathy Cuen-Ashby 11 Apr, 2013

    This is definitely going to be making frequent appearances on our dinner table! I did substitute a healthier seed bread instead of the white. Will use more cauliflower, less pasta in the future, but it is a delicious, easy and inexpensive dish!

  • LisaDRugger0 14 Jan, 2013

    This was scrumptious! The directions were well written and easy to follow. The homemade breadcrumbs definitely make it. I added a little onion powder, salt and pepper to the breadcrumbs and used veggie stock instead of the pasta water. Yummmm

  • Leapnow 19 Oct, 2011

    I added a pinch of red pepper it adds just a bit of zing.

  • ameeliah 15 Jun, 2011

    I made this on a Tuesday night and it was simple and quick. It tastes even better and leftovers for lunch the next day.

  • MangiaQuesto 30 Apr, 2011

    Love this recipe! I use about 1 cup of breadcrumbs rather than making my own. I also roast the onions with the cauliflower to flavour it but then leave them out of the pasta since I'm not a big onion fan.

  • Sunshine2085 22 Mar, 2010

    This was really good. I enjoyed making it, and it looked great done, I will definitely cook this again.

  • hannahenscheid 4 Dec, 2009

    This was so yummy! I used more Parmesan, and the lemon zest was a great touch and really improved the dish. Highly recommended for a healthy pasta dinner!

  • benjaminmorehead 14 Oct, 2009

    Made this for dinner tonight with whole wheat pasta and bread crumbs. Really simple, delicious, and healthy.

  • Clafoodie 4 Feb, 2009

    THIS IS DELICIOUS. Fresh chopped basil and lemon zest add something nice.

  • Clafoodie 4 Feb, 2009

    This is really delicious. Lemon zest and fresh chopped basil add a fresh touch.

  • dropdeadcute 6 Dec, 2008

    A keeper! I add roasted chicken, use Italian style breadcrumbs, and mash up the roasted garlic instead of leaving them whole in the final dish. Yum!

  • gracieb83 5 Oct, 2008

    This is SOOOOOOOOOOO good. Add a little lemon zest and lemon juice (or lemon oil) when roasting the cauliflower. But really - so yummy

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