Lemony winter pasta with roasted cauliflower

Lemony winter pasta with roasted cauliflower

Based on 49 ratings
Undine Renner

Undine Renner

Community member

Difficulty

Easy 👌

Preparation

35 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
175 g
farfalle
250 g
cauliflower
62½ g
walnuts
g
parsley
½
lemon
50 g
Parmesan cheese
1 cloves
garlic
35 ml
olive oil
4 g
chili flakes
pepper
salt
MetricImperial

Utensils

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

How-To Videos

how-to-cut-cauliflower

How to cut cauliflower

how-to-prepare-garlic

How to prepare garlic

how-to-chop-herbs

How to chop herbs

Nutrition per serving

Cal800
Fat45 g
Protein28 g
Carb79 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.
    • 250 g cauliflower
    • g parsley
    • ½ lemon
    • 20 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.
    • 1 cloves garlic
    • 15 ml olive oil
    • 4 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.
    • 175 g farfalle
    • 20 ml olive oil
    • 62½ 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!

  • Enjoy your meal!

    Lemony winter pasta with roasted cauliflower

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