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    Roasted Cauliflower Pasta Recipe

    2 servings

    portionen

    10 minutes

    aktive zeit

    30 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    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

    Anweisungen

    Preheat oven to 425 F

    Trim and cut cauliflower into small bite-sized florets and place in a bowl. Drizzle with olive oil to coat, sprinkle with salt and pepper, 1/2 of the lemon zest, 2/3 rds of the minced garlic and some chili flakes. Toss well and spread out in a single layer on a parchment-lined sheet pan, and place into the middle of the hot oven. Roast until tender and golden and caramelized in places, about 20-25 minutes.

    While the cauliflower is roasting, cook the pasta in 2 quarts of water with 1 tablespoon salt. When done, drain, and reserve 1 cup pasta water, and place pasta in a bowl.

    Drizzle pasta generously with olive oil to coat the noodles, then add the remaining finely minced garlic (raw), the chopped parsley, remaining lemon zest, crushed toasted walnuts, capers and when cauliflower is done, add it to the bowl and toss. If it feels dry, add a little hot pasta water. Sprinkle with pecorino and chili flakes.

    Taste,

    adjust salt and pepper and add more if necessary. If it tastes bland, it probably needs a little more salt. 😉

    Divide among 2-3 bowls.

    Nährwertangaben

    Portionsgröße

    -

    Kalorien

    386

    Gesamtfett

    22.9 g

    Gesättigtes Fett

    2.7 g

    Ungesättigtes Fett

    -

    Transfett

    0 g

    Cholesterin

    0 mg

    Natrium

    249.3 mg

    Gesamtkohlenhydrate

    38.5 g

    Ballaststoffe

    5.7 g

    Zucker insgesamt

    2.6 g

    Eiweiß

    10.6 g

    2 servings

    portionen

    10 minutes

    aktive zeit

    30 minutes

    gesamtzeit
    Kochen beginnen

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    Zutaten

    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

    Anweisungen

    1

    Preheat oven to 425 F

    2

    Trim and cut cauliflower into small bite-sized florets and place in a bowl. Drizzle with olive oil to coat, sprinkle with salt and pepper, 1/2 of the lemon zest, 2/3 rds of the minced garlic and some chili flakes. Toss well and spread out in a single layer on a parchment-lined sheet pan, and place into the middle of the hot oven. Roast until tender and golden and caramelized in places, about 20-25 minutes.

    3

    While the cauliflower is roasting, cook the pasta in 2 quarts of water with 1 tablespoon salt. When done, drain, and reserve 1 cup pasta water, and place pasta in a bowl.

    4

    Drizzle pasta generously with olive oil to coat the noodles, then add the remaining finely minced garlic (raw), the chopped parsley, remaining lemon zest, crushed toasted walnuts, capers and when cauliflower is done, add it to the bowl and toss. If it feels dry, add a little hot pasta water. Sprinkle with pecorino and chili flakes.

    5

    Taste,

    6

    adjust salt and pepper and add more if necessary. If it tastes bland, it probably needs a little more salt. 😉

    7

    Divide among 2-3 bowls.