Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs

326 Ratings
  • 5 40
  • 4 78
  • 3 127
  • 2 68
  • 1 13

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

Everyday Food, September 2008

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

  • 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 Notes

Cauliflower tastes surprisingly nutty and sweet when roasted. Break it up into small florets to help it cook quickly.

Advertisement

Reviews (20)

326 Ratings
  • 5 40
  • 4 78
  • 3 127
  • 2 68
  • 1 13
Martha Stewart Member
04/20/2018
*****Minouchka -- Quick, easy & delish. I, too, added left over roasted chicken and sliced mushroom. YUM, YUM!
Martha Stewart Member
04/06/2017
Another recipe listed here: http://www.marthastewart.com/362260/quick-vegetarian-main-course-recipes#165844 That absolutely is NOT vegetarian.
Martha Stewart Member
12/22/2016
This is such a versatile recipe - I have made this per recipe and love it. I also add chicken and on other occasions spicy sausage ... added peas or mushrooms too. Always so quick, filling and tasty!
Advertisement
Martha Stewart Member
10/09/2014
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.
Martha Stewart Member
08/08/2014
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.
Martha Stewart Member
04/30/2014
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!
Advertisement
Martha Stewart Member
10/29/2013
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.
Martha Stewart Member
10/06/2013
This was an awesome recipe, instead of using pasta water to create a thin sauce, I used chicken broth. Excellent, will make again.
Martha Stewart Member
04/11/2013
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!
Martha Stewart Member
01/14/2013
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
Martha Stewart Member
10/19/2011
I added a pinch of red pepper it adds just a bit of zing.
Martha Stewart Member
06/15/2011
I made this on a Tuesday night and it was simple and quick. It tastes even better and leftovers for lunch the next day.
Martha Stewart Member
04/30/2011
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.
Martha Stewart Member
03/22/2010
This was really good. I enjoyed making it, and it looked great done, I will definitely cook this again.
Martha Stewart Member
12/04/2009
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!
Martha Stewart Member
10/14/2009
Made this for dinner tonight with whole wheat pasta and bread crumbs. Really simple, delicious, and healthy.
Martha Stewart Member
02/04/2009
THIS IS DELICIOUS. Fresh chopped basil and lemon zest add something nice.
Martha Stewart Member
02/04/2009
This is really delicious. Lemon zest and fresh chopped basil add a fresh touch.
Martha Stewart Member
12/06/2008
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!
Martha Stewart Member
10/05/2008
This is SOOOOOOOOOOO good. Add a little lemon zest and lemon juice (or lemon oil) when roasting the cauliflower. But really - so yummy
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 08/09/2022