Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs

Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs

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  • Prep Time


  • Total Time


  • Servings



  • Coarse salt and ground pepper

  • 1

    head cauliflower (about 2½ pounds), cored and broken into small florets

  • 1

    medium red onion, halved and cut into thin wedges

  • 5

    garlic cloves, peeled and halved

  • ¼

    cup olive oil

  • 4

    slices white sandwich bread

  • 12

    ounces cavatappi or other short pasta

  • ¼

    cup grated Parmesan, plus more for serving (optional)

  • ¼

    cup fresh parsley, chopped


Step 1 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. Step 2 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. Step 3 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.


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