RECIPE: Roasted Garlic and Cauliflower Pasta



clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

RECIPE: Roasted Garlic and Cauliflower Pasta

  • Author: Jenny Devivo


I think brassicas — cabbage, broccoli, Brussels sprouts — are the most delicious winter vegetables. And cauliflower is my favorite! I love it roasted, raw, or sauteed. All brassicas are a significant source of nutrients and have unique compounds that may help reduce heart disease and cancer.


Units Scale
  • 1 head of garlic
  • 3 tablespoons, plus 1 teaspoon olive oil, divided
  • 1 large head cauliflower, cut into bite-sized florets
  • Salt, to taste
  • Freshly ground black pepper
  • A pinch of crushed red pepper flakes
  • 12 ounces pound rigatoni, penne or your favorite pasta shape
  • 1/2 cup freshly grated parmesan, plus more for serving
  • Juice of 1/2 lemon
  • 1/4 cup roughly chopped toasted walnuts (see note)
  • 1/4 cup fresh Italian parsley, finely chopped


  1. Preheat the oven to 425 degrees. Cut 1/4-inch off the top of the garlic so that the tops of the cloves are exposed. Drizzle with 1 teaspoon of oil and a small pinch of salt. Wrap in foil and roast until deeply golden, about 30 minutes (you can do this while doing step 2 roasting). When done, open foil and allow to cool. 
  2. On a large sheet pan, toss the cauliflower with 1 tablespoon of oil, salt, pepper, and red pepper flakes and arrange in an even layer. Roast alongside the garlic, mixing halfway through, until golden brown, about 30 minutes.
  3. In a large pot of boiling salted water, cook the pasta according to the package directions to al dente. Reserve 1/4 cup of pasta water, then drain. 
  4. Squeeze garlic cloves out of head into a small bowl and smash into a rough paste with a fork. 
  5. In same pot pasta was cooked in, add smashed garlic, reserved pasta water, and parmesan. Stir to melt the cheese and evenly distribute the garlic. Add the pasta and toss to coat. Add the remaining 2 tablespoons oil and lemon juice and season with more salt, pepper, and red pepper flakes, to taste. Toss in the roasted cauliflower. 
  6. Garnish with toasted walnuts, chopped parsley, and more parmesan to serve. 


To toast the walnuts, and most nuts, spread them out on a baking sheet and pop them in a 350-degree oven. No oil is needed. Walnuts and pecans typically take 5 to 7 minutes. Denser nuts like almonds or hazelnuts will take 8 to 10 minutes. Always use a timer! Nuts tend to burn easily.

Latest Stories

Making More from Less

On a warm November afternoon, a gentle breeze blows through the vineyard in front of the...

A Kinder Silk

Throughout the ages, silk products have been symbols of grace, luxury, and refinement. However, the standard...

Climate Champ: Joanna Underwood

I arrived early to Joanna Underwood’s charming 1800s brownstone near Union Square in New York City....

Building Houses and Independence

In 2022, Pakistan was devastated by unprecedented floods that left millions displaced and without homes in...
Jenny Devivo
Jenny Devivo
Jenny Devivo is a chef, culinary educator, and food security advocate. She lives and works on the Island of Martha’s Vineyard. Jenny has dedicated herself to fostering real relationships with farmers, fishermen, and food purveyors, enabling her to inspire the joy of cooking and teach the importance of knowing where your food comes from.
Read More

Related Articles


Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Please enter your comment!
Please enter your name here