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Lemony winter pasta with roasted cauliflower

Based on 17 ratings

Undine Renner

Contributor at Kitchen Stories

Difficulty

Easy 👌
35
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
350 g farfalle
500 g cauliflower
125 g walnuts
15 g parsley
lemon
100 g Parmesan cheese
2 cloves garlic
70 ml olive oil
8 g chili flakes
pepper
salt
Metric
Imperial

Utensils

  • oven
  • knife
  • cutting board
  • box grater
  • baking sheet
  • pot (large)
  • bowl
  • sieve

Nutrition per serving

Cal
800
Protein
28 g
Fat
45 g
Carb
79 g
  • Step 1/4

    Preheat the oven to 350°F/180°C. Cut cauliflower into florets. Roughly chop parsley. Zest the lemon and grate the Parmesan cheese.
    • 500 g cauliflower
    • 15 g parsley
    • lemon
    • 40 g Parmesan cheese
    • oven
    • knife
    • cutting board
    • box grater

    Preheat the oven to 350°F/180°C. Cut cauliflower into florets. Roughly chop parsley. Zest the lemon and grate the Parmesan cheese.

  • Step 2/4

    Spread the cauliflower florets onto a parchment-paper-lined baking sheet. Add garlic cloves, skin on. Drizzle with olive oil and sprinkle with chili flakes, salt, and pepper. Roast for approx. 15 min., or until cauliflower is tender.
    • 2 cloves garlic
    • 30 ml olive oil
    • 8 g chili flakes
    • pepper
    • salt
    • baking sheet

    Spread the cauliflower florets onto a parchment-paper-lined baking sheet. Add garlic cloves, skin on. Drizzle with olive oil and sprinkle with chili flakes, salt, and pepper. Roast for approx. 15 min., or until cauliflower is tender.

  • Step 3/4

    In the meantime, bring a large pot of salted water to boil and cook pasta until al dente. Strain and return to the pot. Peel the roasted garlic cloves into a bowl and mash into a paste. Add remaining olive oil, lemon zest, Parmesan cheese, and parsley and mix well. Toast the walnuts in a frying pan, set over medium-low heat, until golden.
    • 350 g farfalle
    • 40 ml olive oil
    • 125 g walnuts
    • pot (large)
    • bowl
    • sieve

    In the meantime, bring a large pot of salted water to boil and cook pasta until al dente. Strain and return to the pot. Peel the roasted garlic cloves into a bowl and mash into a paste. Add remaining olive oil, lemon zest, Parmesan cheese, and parsley and mix well. Toast the walnuts in a frying pan, set over medium-low heat, until golden.

  • Step 4/4

    Add cauliflower and garlic mixture to the pot, mixing carefully to combine. Serve with extra Parmesan cheese and toasted walnuts. Enjoy!

    Add cauliflower and garlic mixture to the pot, mixing carefully to combine. Serve with extra Parmesan cheese and toasted walnuts. Enjoy!