Roasted Cauliflower and Garlic Penne

• 8 oz penne pasta
• 1 head cauliflower, cut into florets
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss cauliflower florets with 1 tablespoon olive oil, half the minced garlic, salt, and pepper. Spread on a baking sheet.
3. 3 Roast cauliflower for 20-25 minutes until tender and golden.
4. 4 Meanwhile, cook penne according to package instructions until al dente.
5. 5 In a saucepan, heat remaining olive oil over medium heat. Sauté remaining garlic until fragrant.
6. 6 Stir in heavy cream, Parmesan, salt, pepper, and red pepper flakes if using. Simmer until slightly thickened.
7. 7 Combine roasted cauliflower and cooked penne in the saucepan with the sauce. Toss to coat.
8. 8 Serve sprinkled with fresh parsley.

Equipment

• Baking sheet
• Large pot for pasta
• Saucepan

Variations

• Add cooked chicken or shrimp for a protein boost.
• Stir in sautéed mushrooms for an earthy twist.

Substitutions

• Use whole milk in place of heavy cream for a lighter version.
• Substitute almond Parmesan for a vegan option.

Pairings

• A glass of crisp white wine.
• A side of garlic bread.

Nutrition

Tips

• For extra creaminess, reserve a bit of pasta water and add as needed.
• Use a mix of cauliflower and broccoli for added flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a simple green salad.
• Serve with crusty bread for a satisfying meal.

FAQ