Roasted Cauliflower & Sun-dried Tomato Pasta

Ingredients

• 1 medium headcauliflower
• 2 clovesgarlic, peeled and thinly sliced
• 30 ml (2 tablespoons)extra-virgin olive oil
• to tastesalt and pepper
• 80–120 ml (⅓–½ cup)sun-dried tomato and chilli pesto, or a similar amount of sun-dried tomatoes packed in oil, puréed
• 80 ml (⅓ cup)fresh parsley, chopped
• 454 g (1 pound)whole-wheat fusilli pasta
• to tastepecorino or Parmesan cheese, grated

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Cut the cauliflower

   Remove the core and cut the whole cauliflower into bite-sized pieces, about 3.8 cm (1½ inches) across.

3. 3

   Season the vegetables

   Toss the cauliflower and sliced garlic with the olive oil, salt and pepper. Spread them on a foil-lined baking sheet.

4. 4

   Roast until golden

   Roast for about 25 minutes, stirring occasionally, until the cauliflower is tender and golden brown.

5. 5

   Boil the water

   While the cauliflower roasts, bring a large pot of salted water to the boil.

6. 6

   Cook the pasta

   Cook the pasta according to the packet directions until al dente. Drain it, keeping a small cup of the pasta water.

7. 7

   Coat with pesto

   Toss the pasta with the sun-dried tomato pesto, loosening it with some reserved pasta water so the sauce coats the pasta.

8. 8

   Combine in the pot

   Return the pasta pot to the heat and add the cauliflower. Stir and cook for a minute or two to combine, adding a little more pasta water if the sauce seems too dry.

9. 9

   Serve with cheese

   Serve immediately, with grated cheese offered at the table.

What is roasted cauliflower and sun-dried tomato pasta?

This is a pasta dish built around fusilli, roasted cauliflower and a bold, oily tomato pesto. It takes an Italian-inspired combination of pasta, vegetables and cheese and keeps the preparation simple: roast the cauliflower while the pasta cooks, then bring everything together in one pot.

The contrast makes this version work: roasting browns the cauliflower, while reserved pasta water helps the pesto cling to the spirals. Parsley and grated cheese finish the dish with freshness and savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 22g protein, 91g carbs, 20g fat.

Most of the carbohydrates come from the whole-wheat pasta, while olive oil, pesto and cheese contribute much of the fat. The pasta, cheese and pesto also provide protein, with the exact balance depending on how much cheese and pesto you use. Pair a serving with a green salad or extra vegetables for a plate with more fresh produce.

Cut and roast the cauliflower

Even pieces: cut the florets to roughly 3.8 cm (1½ inches) so they soften at a similar pace. Include smaller pieces too, but watch them as they may brown sooner.

Room to roast: spread the cauliflower and garlic across the lined baking sheet rather than piling them up. Stir from time to time, and take the tray out when the cauliflower is tender with golden edges.

Choose the pesto

Sun-dried tomato pesto: start with 80 ml (⅓ cup), then add more if you want a stronger tomato flavour. Pestos vary in saltiness and oiliness, so taste before adding extra seasoning.

Puréed tomatoes: the recipe also allows sun-dried tomatoes packed in oil, puréed to a similar amount. This gives you a direct alternative if you do not have pesto on hand.

Get the pasta texture right

Al dente: cook the fusilli according to its packet directions and taste a piece near the end. It should be cooked through but still have a little bite, as it will be stirred with the hot cauliflower.

Reserved water: save a small cup before draining. Its starch helps loosen the pesto into a coating sauce; add it a little at a time rather than pouring it all in.

Finish without drying it out

Gentle heat: after adding the roasted cauliflower, stir the pasta in the pot over the heat for just a minute or two. Add another splash of pasta water if the mixture looks dry.

Fresh finish: offer the grated pecorino or Parmesan at the table, so everyone can add as much as they like. The parsley adds a fresh note alongside the rich pesto.

Plan the timing

While the cauliflower roasts: bring the water to the boil and cook the pasta during the roasting time. The oven step takes about 25 minutes, while the total recipe time is 45 minutes.

Serve promptly: once the pasta and vegetables are combined, the sauce is at its loosest and the cauliflower still has its roasted texture. If you are waiting to serve, keep a little pasta water to refresh the sauce.

What to serve alongside

Fresh side: a crisp green salad with a simple dressing balances the pasta’s rich pesto and cheese. Add it just before serving so it stays fresh.

Extra vegetables: serve with steamed greens or green beans if you want another vegetable on the plate. A slice of bread can help scoop up any pesto left in the bowl.

Recipe notes & tips

• Taste the pesto before seasoning the pasta, since some varieties are already quite salty.
• Keep the cauliflower in a single layer on the baking sheet for better browning.
• Reserve the pasta water before draining so you can adjust the sauce at the end.
• Add the reserved water gradually until the pesto lightly coats the fusilli.
• Grate the cheese just before serving for the freshest flavour.

Variations

• Add greens: stir in a handful of baby spinach while combining the pasta and cauliflower.
• Use another pasta shape: choose a similarly sized whole-wheat shape that holds the pesto.
• Add lemon: finish with a little lemon zest for a brighter flavour.
• Change the herbs: use chopped basil instead of parsley for a different fresh note.
• Make it cheesier: mix some grated pecorino or Parmesan into the pasta before serving.

Common mistakes to avoid

• Crowding the baking sheet: the cauliflower can steam instead of browning, so spread it out as much as possible.
• Cutting uneven pieces: small pieces may overcook before large ones soften, so aim for similar bite-sized chunks.
• Overcooking the pasta: it can lose its bite when mixed with the hot vegetables, so drain it while still al dente.
• Forgetting the pasta water: without it, the pesto may sit thickly on the pasta, so save a cup before draining.
• Adding all the water at once: the sauce can turn thin, so stir in small splashes until it coats the fusilli.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water to loosen the pesto if needed.

Frequently asked questions