Roasted cauliflower and carrots with Al Dente is perfect for a chilly fall day.


Pasta with Roasted Cauliflower

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 1 head cauliflower cored and broken into small florets
  • 1 large red onion halved and cut into thin wedges
  • 1 Tbsp tumeric
  • 1 Tbsp coarse salt
  • 1/2 cup fresh parsley chopped
  • 1/2 cup freshly grated parmesan plus more for serving
  • 1/4 cup olive oil
  • 6-8 oz Al Dente pasta
  • 2 carrots peeled and sliced on the diagonal
  • fresh ground pepper
  • toasted pinenuts or almonds optional garnish
  • fresh lemon juice and zest optional garnish
  • toasted bread crumbs optional garnish


  • 1. Preheat oven to 400 degrees. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower sprinkled with turmeric, onion and carrots with 3 tablespoons oil; season with salt and pepper. (vegetables need to be in a single layer, so use more than one baking dish if need be. Roast on lower rack until lightly browned and tender, approximately 20 minutes, tossing once.
  • Cook pasta in boiling water for 3 minutes. Reserve 1/2 cup pasta water; drain pasta and toss with the vegetables in the roasting pan to get all the yummy flavors. Add the reserved water, too.
  • In a serving dish toss with Parmesan, parsley, salt, pepper and desired garnishes: toasted walnuts, pinenuts, toasted bread crumbs or lemon juice.

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