Roasted Cauliflower With Pasta And Lemon Zest Recipes

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ROASTED CAULIFLOWER WITH PASTA AND LEMON ZEST



Roasted Cauliflower with Pasta and Lemon Zest image

The lemon zest perks up this earthy, salty pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 55m

Number Of Ingredients 8

1 large head cauliflower (about 2 pounds), cut into small florets (about 7 cups)
1 red onion, cut into 1/4-inch-thick slices
1/4 cup salt-packed capers, rinsed
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces dried orecchiette (ear-shaped pasta)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons finely grated lemon zest (from 2 lemons)

Steps:

  • Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper.Spread vegetables in a single layer on a rimmed baking sheet.
  • Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Addpasta, and cook until al dente, according to package instructions. Drain.
  • Toss hot pasta with remaining 2 tablespoons oil, the parsley,and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.

PASTA WITH ROASTED CAULIFLOWER, PARSLEY, AND BREADCRUMBS



Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs image

Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 9

Coarse salt and ground pepper
1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
1 medium red onion, halved and cut into thin wedges
5 garlic cloves, peeled and halved
1/4 cup olive oil
4 slices white sandwich bread
12 ounces cavatappi or other short pasta
1/4 cup grated Parmesan, plus more for serving (optional)
1/4 cup fresh parsley, chopped

Steps:

  • Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
  • Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
  • Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.

Nutrition Facts : Calories 560 g, Fat 18 g, Fiber 6 g, Protein 18 g

CAULIFLOWER PASTA



Cauliflower Pasta image

Packed with bright and briny flavors, this roasted cauliflower pasta is simple and delicious. Keep extra breadcrumbs handy when you serve it. They add such a nice crunch to the dish that I always sprinkle on more halfway through!

Provided by Jeanine Donofrio

Categories     Main Course

Time 1h

Number Of Ingredients 12

1 recipe Roasted Cauliflower
1 recipe Seasoned Bread Crumbs
8 ounces campanelle pasta (or other short pasta)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons capers (chopped)
2 garlic cloves (grated)
1 teaspoon lemon zest (more for garnish)
2 tablespoons fresh lemon juice
1/3 cup grated pecorino cheese or Vegan Parmesan
Sea salt and freshly ground black pepper
3 tablespoons finely chopped parsley
Pinch of red pepper flakes

Steps:

  • Roast the cauliflower according to this recipe, skipping the added lemon zest, parsley, and Parmesan options. Make the seasoned breadcrumbs according to this recipe.
  • Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, cooking until al dente. Before draining the pasta, scoop out 1¼ cups of the starchy pasta water and set aside. Drain the pasta.
  • Return the pasta to the pot and add the olive oil, capers, garlic, and roasted cauliflower and stir to combine. Add half the reserved pasta water and stir to combine. Stir in the lemon zest, lemon juice, and cheese, and the remaining pasta water, as needed, if the pasta is dry.
  • Stir in the parsley and red pepper flakes and season to taste with more salt and pepper.
  • Serve topped with the breadcrumbs and more lemon zest for garnish.

ROASTED CAULIFLOWER



Roasted Cauliflower image

This easy roasted cauliflower recipe is an essential veggie side dish! It's simple and delicious - the florets come out of the oven with crisp, golden brown edges and a rich, nutty flavor.

Provided by Jeanine Donofrio

Categories     Component     Side Dish

Time 30m

Number Of Ingredients 6

1 medium cauliflower
Extra-virgin olive oil (for roasting)
Sea salt and freshly ground black pepper (for sprinkling)
Zest of 1 lemon (optional)
1/4 cup chopped parsley (optional)
grated parmesan, optional

Steps:

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  • Break the cauliflower into bite-sized florets. Toss with olive oil, salt, and pepper and spread evenly onto the baking sheet. Roast for 25 to 35 minutes, or until browned around the edges.
  • Season to taste. If desired, toss with the lemon zest, parsley, and/or grated parmesan, and serve.

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