Spicy Roasted Cauliflower Pasta is one of my favorite ways to eat cauliflower! Oven roasted cauliflower is made flavorful with bold ingredients like smoked paprika and Cajun seasoning. Then, it’s tossed with buttery, garlicky, lemony pasta!
Spicy Roasted Cauliflower Pasta
Need a new way to sneak some more cauliflower into your diet? This is it! Spicy roasted cauliflower is roasted in the oven until fork tender and crispy on the outside. Then, it’s tossed with rigatoni (or the pasta of your choice) in a simple butter sauce with lots of lemon juice. While it’s a pretty comforting dinner, it’s also on the lighter side, so it’s perfect for warm spring/summer evenings! Eat it all by itself for a meatless dinner, or pair it with a baked chicken breast for even more protein.
Check out more of the very best pasta with veggie recipes like creamy bacon roasted broccoli pasta, pasta with peas, and zucchini pasta!
How can I adjust the spice level?
The spicy ingredients in this recipe are Cajun seasoning and red pepper flakes. When it comes to Cajun seasoning, they’re not all created equally! Every brand has a different level of heat to it, so choose which one you like best. The red pepper flakes are the real spicy component here! Add more or less as you please. Just remember, you can always add more seasoning to a dish, but you can’t take it out once it’s in there.
How to Make Spicy Roasted Cauliflower Pasta
- Prepare. Preheat the oven to 425°F.
- Season the cauliflower. Mix the oil and seasonings in a large bowl. Toss the cauliflower until evenly coated, then spread on a baking sheet.
- Bake. Bake for about 30 minutes (or until cooked to your liking). Give the sheet pan a few tosses as it bakes.
- Cook the pasta. Boil the pasta in salted water. Once cooked, drain it, and make sure to reserve 1 cup of pasta water.
- Make the sauce. Heat the butter and oil in a pan. Cook the garlic and seasonings, then stir in the lemon juice and cooked pasta. Add the pasta water (a little bit at a time) until the sauce reaches your desired consistency.
- Add cauliflower. Gentle fold in the roasted cauliflower. Finish with parmesan and parsley. Enjoy!
Storing and Reheating
You can store leftovers in the fridge for up to 3 days. Note that the pasta will absorb the sauce over time, so it won’t have the exact same consistency as it did when first made. You can stir in a little bit of butter to help add back some moisture.
Ingredient Notes
- Olive Oil – You can use avocado oil instead if preferred.
- Cajun Seasoning – My favorite brand is Slap Ya Mama, but Tony Chachere’s is also very popular!
- Smoked Paprika Powder – You can use plain paprika instead if that’s what you have, but I really like the subtle smokey flavor that this provides.
- Garlic Powder – Add more or less as desired. Just keep in mind that garlic powder tends to be one of those seasonings that can overpower other flavors.
- Red Pepper Flakes – A little goes a long way! But if you like it spicy, add more than what’s called for.
- Salt & Pepper – When possible, I really like to use kosher salt or flaky sea salt and freshly cracked black pepper.
- Cauliflower – I like to use fresh, not frozen cauliflower when it comes to roasting.
- Pasta – Rigatoni is my favorite pasta to use for this recipe. I like the way it fits on the fork with the cauliflower. Penne or bowtie also works well!
- Salted Butter – Of course, you can use unsalted if preferred.
- Garlic – I find that three cloves is enough to add garlic flavor without overpowering the other ingredients. Feel free to measure with your heart!
- Lemon Juice – Freshly squeezed is the way to go!
Enjoy!
~Nichole
Spicy Roasted Cauliflower Pasta
Ingredients
For the cauliflower:
- 1/4 Cup Olive oil
- 1 tsp Cajun seasoning
- 1 tsp Smoked paprika powder
- 1 tsp Garlic powder
- 1/2-1 tsp Red pepper flakes
- 1/2 tsp Salt
- 1/2 tsp Ground black pepper
- 1 Head of cauliflower cut into florets
For the pasta:
- 1 Pound Rigatoni pasta
- 2 Tbsp Salted butter
- 1 Tbsp Olive oil
- 3 Cloves Garlic minced
- Pinch red pepper flakes
- Salt and pepper to taste
- 2 Tbsp Lemon juice freshly squeezed
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Mix the oil, Cajun seasoning, paprika, garlic powder, red pepper flakes, salt, and pepper in a large bowl.
- Toss the cauliflower in with the seasonings then toss the cauliflower out onto a large baking sheet in an even layer.
- Bake for 25-30 minutes, tossing a couple of times in between.
- In the meantime, boil the pasta in a large pot of salted water according to the instructions on the package.
- Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Melt the butter in a large skillet with the oil then cook the garlic, red pepper flakes, salt, and pepper to taste until fragrant.
- Add the lemon juice, cooked pasta, and as much of the pasta water as you like and toss to emulsify.
- Gently stir in the roasted cauliflower before serving with freshly grated parmesan, minced parsley for garnish and lemon wedges if desired.
Notes
This spicy roasted cauliflower pasta can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
