Description
This Crispy Roasted Cauliflower with Creamy Pesto Pasta recipe combines tender roasted cauliflower with a vibrant, herbaceous pesto sauce enveloping perfectly cooked pasta. The dish features smoky paprika-spiced cauliflower roasted to a crispy finish and a creamy, nutty pesto made from fresh basil, arugula, and parmesan, balanced by zesty lemon and a hint of jalapeño heat. Perfect for a wholesome, flavorful vegetarian meal ready in just 40 minutes.
Ingredients
Roasted Cauliflower
- 1 large head of cauliflower, cut into florets
- 1/2 cup extra virgin olive oil (divided: 1/4 cup for roasting cauliflower, 1/4 cup for pesto)
- 2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 pinch kosher salt and black pepper
- 3-4 cloves garlic (divided: 2 cloves for roasting, 1-2 cloves for pesto)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Pesto Pasta
- 1 pound pasta (any variety)
- 1 1/2 cups fresh basil
- 1 cup baby arugula, spinach, or a mix
- 1 jalapeño, seeded (optional)
- 1/4 cup toasted nuts (pine nuts, walnuts, or pistachios)
- 1/3 cup grated parmesan cheese or nutritional yeast
- 1/4-1/3 cup canned full fat coconut milk (or cream/milk of choice)
Instructions
- Preheat and Roast Cauliflower: Preheat your oven to 425° F. On a baking sheet, toss the cauliflower florets with 1/4 cup of olive oil, smoked paprika, red pepper flakes, and a pinch of kosher salt and black pepper until well coated. Spread the florets evenly and roast for 20 minutes until tender.
- Add Garlic and Lemon Zest, Continue Roasting: After 20 minutes, add 2 cloves of finely chopped or grated garlic and the lemon zest to the cauliflower. Roast for an additional 10 minutes until the cauliflower shows charred edges for extra flavor.
- Prepare the Pesto Sauce: While the cauliflower roasts, combine fresh basil, arugula or spinach, jalapeño (seeded if you prefer less heat), 1-2 cloves garlic, lemon juice, toasted nuts, parmesan cheese, and 1/4 cup olive oil in a blender or food processor. Season with salt and pulse until a thick sauce forms, adding 1-2 tablespoons of water as needed to reach your desired consistency.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and return it to the pot still hot.
- Toss Pasta with Pesto and Coconut Milk: Add the prepared pesto and the coconut milk to the hot pasta, tossing well to combine. Use the reserved pasta water to thin the sauce if needed, ensuring the pasta is creamy and evenly coated.
- Serve: Divide the creamy pesto pasta among serving bowls. Add a generous portion of the roasted cauliflower to each bowl. Garnish with extra herbs and greens if desired. Serve immediately and enjoy your vibrant, comforting meal!
Notes
- You can substitute the parmesan cheese with nutritional yeast to make this recipe vegan.
- If you prefer less spice, omit the red pepper flakes and jalapeño, or adjust according to your taste.
- For a nuttier flavor, toast your nuts before adding them to the pesto.
- Leftovers keep well stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to swap arugula with baby spinach or kale based on availability or preference.
