Back to Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs All Reviews for Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 30 mins Servings: 4 med103954_0908_pasta_caul.jpg
Ingredients Ingredient Checklist 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
Cook’s Notes Cauliflower tastes surprisingly nutty and sweet when roasted. Break it up into small florets to help it cook quickly.
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 4 med103954_0908_pasta_caul.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
med103954_0908_pasta_caul.jpg
med103954_0908_pasta_caul.jpg
Ingredients
Ingredients
- 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
Directions
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.
Cook’s Notes Cauliflower tastes surprisingly nutty and sweet when roasted. Break it up into small florets to help it cook quickly.
Cook’s Notes
Cauliflower tastes surprisingly nutty and sweet when roasted. Break it up into small florets to help it cook quickly.
Reviews (20)
Add Rating & Review 326 Ratings 5 star values: 40 4 star values: 78 3 star values: 127 2 star values: 68 1 star values: 13
Load More Reviews
Reviews (20)
Add Rating & Review 326 Ratings 5 star values: 40 4 star values: 78 3 star values: 127 2 star values: 68 1 star values: 13
Add Rating & Review
326 Ratings 5 star values: 40 4 star values: 78 3 star values: 127 2 star values: 68 1 star values: 13
326 Ratings 5 star values: 40 4 star values: 78 3 star values: 127 2 star values: 68 1 star values: 13
326 Ratings 5 star values: 40 4 star values: 78 3 star values: 127 2 star values: 68 1 star values: 13
5 star values: 40 4 star values: 78 3 star values: 127 2 star values: 68 1 star values: 13
Martha Stewart Member Rating: 5 stars 04/20/2018
Minouchka – Quick, easy & delish. I, too, added left over roasted chicken and sliced mushroom. YUM, YUM!
Martha Stewart Member Rating: Unrated 04/06/2017 Another recipe listed here: http://www.marthastewart.com/362260/quick-vegetarian-main-course-recipes#165844 That absolutely is NOT vegetarian.
Martha Stewart Member Rating: Unrated 12/22/2016 This is such a versatile recipe - I have made this per recipe and love it. I also add chicken and on other occasions spicy sausage ... added peas or mushrooms too. Always so quick, filling and tasty!
Martha Stewart Member Rating: 4 stars 10/09/2014 Made this last night and took the advice of another reviewer and used panko crumbs (which I toasted with some olive oil with a little minced garlic and pepperoncini) instead of fresh bread. The recipe came out great and I will definitely make this again.
Martha Stewart Member Rating: 2 stars 08/08/2014 Unfortunately this recipe was ok but not great. Loved the roasted vegetables but together with the pasta the combination did not work. The dish was too dry even with the addition of the pasta water. Will not be making this again.
Martha Stewart Member Rating: Unrated 04/30/2014 This was great. Did the following modifications. Used brown rice pasta. Used panko bread crumbs that I just quickly toasted in a saute pan (who wants to whip out the food processor?) and voila it was perfect!
Martha Stewart Member Rating: Unrated 10/29/2013 this was delicious! I used half a box of whole wheat pasta. The cauliflower blended nicely with the pasta and the sauce was tasty. I skipped the breadcrumbs, and would have skipped the parsley if I didn't have any in the house.
Martha Stewart Member Rating: Unrated 10/06/2013 This was an awesome recipe, instead of using pasta water to create a thin sauce, I used chicken broth. Excellent, will make again.
Martha Stewart Member Rating: 5 stars 04/11/2013 This is definitely going to be making frequent appearances on our dinner table! I did substitute a healthier seed bread instead of the white. Will use more cauliflower, less pasta in the future, but it is a delicious, easy and inexpensive dish!
Martha Stewart Member Rating: Unrated 01/14/2013 This was scrumptious! The directions were well written and easy to follow. The homemade breadcrumbs definitely make it. I added a little onion powder, salt and pepper to the breadcrumbs and used veggie stock instead of the pasta water. Yummmm
Martha Stewart Member Rating: Unrated 10/19/2011 I added a pinch of red pepper it adds just a bit of zing.
Martha Stewart Member Rating: Unrated 06/15/2011 I made this on a Tuesday night and it was simple and quick. It tastes even better and leftovers for lunch the next day.
Martha Stewart Member Rating: Unrated 04/30/2011 Love this recipe! I use about 1 cup of breadcrumbs rather than making my own. I also roast the onions with the cauliflower to flavour it but then leave them out of the pasta since I'm not a big onion fan.
Martha Stewart Member Rating: Unrated 03/22/2010 This was really good. I enjoyed making it, and it looked great done, I will definitely cook this again.
Martha Stewart Member Rating: Unrated 12/04/2009 This was so yummy! I used more Parmesan, and the lemon zest was a great touch and really improved the dish. Highly recommended for a healthy pasta dinner!
Martha Stewart Member Rating: Unrated 10/14/2009 Made this for dinner tonight with whole wheat pasta and bread crumbs. Really simple, delicious, and healthy.
Martha Stewart Member Rating: Unrated 02/04/2009 THIS IS DELICIOUS. Fresh chopped basil and lemon zest add something nice.
Martha Stewart Member Rating: Unrated 02/04/2009 This is really delicious. Lemon zest and fresh chopped basil add a fresh touch.
Martha Stewart Member Rating: Unrated 12/06/2008 A keeper! I add roasted chicken, use Italian style breadcrumbs, and mash up the roasted garlic instead of leaving them whole in the final dish. Yum!
Martha Stewart Member Rating: Unrated 10/05/2008 This is SOOOOOOOOOOO good. Add a little lemon zest and lemon juice (or lemon oil) when roasting the cauliflower. But really - so yummy
Martha Stewart Member
Rating: 5 stars 04/20/2018
Minouchka – Quick, easy & delish. I, too, added left over roasted chicken and sliced mushroom. YUM, YUM!
Rating: 5 stars
Rating: Unrated 04/06/2017
Another recipe listed here: http://www.marthastewart.com/362260/quick-vegetarian-main-course-recipes#165844 That absolutely is NOT vegetarian.
Rating: Unrated
Rating: Unrated 12/22/2016
This is such a versatile recipe - I have made this per recipe and love it. I also add chicken and on other occasions spicy sausage … added peas or mushrooms too. Always so quick, filling and tasty!
Rating: 4 stars 10/09/2014
Made this last night and took the advice of another reviewer and used panko crumbs (which I toasted with some olive oil with a little minced garlic and pepperoncini) instead of fresh bread. The recipe came out great and I will definitely make this again.
Rating: 4 stars
Rating: 2 stars 08/08/2014
Unfortunately this recipe was ok but not great. Loved the roasted vegetables but together with the pasta the combination did not work. The dish was too dry even with the addition of the pasta water. Will not be making this again.
Rating: 2 stars
Rating: Unrated 04/30/2014
This was great. Did the following modifications. Used brown rice pasta. Used panko bread crumbs that I just quickly toasted in a saute pan (who wants to whip out the food processor?) and voila it was perfect!
Rating: Unrated 10/29/2013
this was delicious! I used half a box of whole wheat pasta. The cauliflower blended nicely with the pasta and the sauce was tasty. I skipped the breadcrumbs, and would have skipped the parsley if I didn’t have any in the house.
Rating: Unrated 10/06/2013
This was an awesome recipe, instead of using pasta water to create a thin sauce, I used chicken broth. Excellent, will make again.
Rating: 5 stars 04/11/2013
This is definitely going to be making frequent appearances on our dinner table! I did substitute a healthier seed bread instead of the white. Will use more cauliflower, less pasta in the future, but it is a delicious, easy and inexpensive dish!
Rating: Unrated 01/14/2013
This was scrumptious! The directions were well written and easy to follow. The homemade breadcrumbs definitely make it. I added a little onion powder, salt and pepper to the breadcrumbs and used veggie stock instead of the pasta water. Yummmm
Rating: Unrated 10/19/2011
I added a pinch of red pepper it adds just a bit of zing.
Rating: Unrated 06/15/2011
I made this on a Tuesday night and it was simple and quick. It tastes even better and leftovers for lunch the next day.
Rating: Unrated 04/30/2011
Love this recipe! I use about 1 cup of breadcrumbs rather than making my own. I also roast the onions with the cauliflower to flavour it but then leave them out of the pasta since I’m not a big onion fan.
Rating: Unrated 03/22/2010
This was really good. I enjoyed making it, and it looked great done, I will definitely cook this again.
Rating: Unrated 12/04/2009
This was so yummy! I used more Parmesan, and the lemon zest was a great touch and really improved the dish. Highly recommended for a healthy pasta dinner!
Rating: Unrated 10/14/2009
Made this for dinner tonight with whole wheat pasta and bread crumbs. Really simple, delicious, and healthy.
Rating: Unrated 02/04/2009
THIS IS DELICIOUS. Fresh chopped basil and lemon zest add something nice.
This is really delicious. Lemon zest and fresh chopped basil add a fresh touch.
Rating: Unrated 12/06/2008
A keeper! I add roasted chicken, use Italian style breadcrumbs, and mash up the roasted garlic instead of leaving them whole in the final dish. Yum!
Rating: Unrated 10/05/2008
This is SOOOOOOOOOOO good. Add a little lemon zest and lemon juice (or lemon oil) when roasting the cauliflower. But really - so yummy
All Reviews for Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pasta with Roasted Cauliflower, Parsley, and Breadcrumbs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
