Pasta with Roasted Cauliflower and Parmesan recipe
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Ingredients
- 1 medium head cauliflower, cut into bite-sized florets 5 cloves garlic, peeled and smashed 2 tablespoons olive oil, or more to taste ¼ teaspoon salt ¼ teaspoon ground black pepper 1 (16 ounce) package penne pasta 1 cup grated Parmesan cheese ¼ cup seasoned bread crumbs 1 teaspoon ground cayenne pepper 2 tablespoons salted butter ¼ cup lemon juice
Nutrition Info
- 333.2 caloriescarbohydrate: 48.2 gcholesterol: 16.5 mgfat: 10.7 gfiber: 3.6 gprotein: 13.2 gsaturatedFat: 4.4 gservingSize: -sodium: 332.4 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Pasta with Roasted Cauliflower and Parmesan
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
Toss cauliflower with garlic cloves, olive oil, salt, and pepper in a large bowl. Spread out in an even layer on a baking sheet.
Roast in the preheated oven, tossing at least twice, until cauliflower is tender, about 30 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Mix Parmesan cheese, bread crumbs, and cayenne pepper together in a bowl, set aside.
Drain pasta, reserving 1/2 cup cooking water. Transfer pasta to a serving bowl and add cauliflower and butter. Stir in cooking water, a little at a time, until desired creaminess is reached. Add lemon juice and bread crumb mixture, toss, and serve.