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Roasted Cauliflower Pasta


  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 2 medium shallots, peeled and cut into wedges (or one small onion or leek)
  • 1 (1 1/2-pound) head cauliflower, trimmed and cut into florets
  • 1/3 cup sliced Spanish olives
  • 3/8 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 5 garlic cloves, crushed
  • 12 ounces uncooked penne (tube-shaped pasta)
  • 3 Tbsp coarsely chopped fresh parsley
  • 1 ounce fresh pecorino Romano cheese, shaved


Place small heavy roasting pan in oven. Heat oven to 450°. Remove preheated pan from oven. Add butter and oil to pan; swirl to coat. Add shallots and cauliflower to pan; toss to coat. Bake at 450° for 10 minutes. Add olives and next 3 ingredients (through garlic) to pan; toss to combine. Bake an additional 7 minutes or until cauliflower is tender and browned. Cook pasta in boiling water 7 minutes or until almost tender. Drain pasta through a sieve over a bowl, reserving 1/2 cup pasta cooking liquid. Return pasta to pan over medium-high heat. Add reserved cooking liquid and cauliflower mixture; toss. Cook 2 minutes or until pasta is al dente, stirring occasionally. Remove from heat; sprinkle with parsley, and garnish with shaved cheese.

Adapted from Cooking Light

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