I don’t know a single person out there who can’t get behind a big plate of pasta. I’ll never forget the moment I looked up the nutrition facts on my very favorite Four Cheese Pasta from the Cheesecake Factory (no hate – I still love that place lol); I almost gave myself a heart attack.
Sooo lol, I sought out to create a meal that felt like you could eat a big plate of pasta, but really it was half veggies that basically tasted like part of the pasta meal! I didn’t add chicken here, but when I eat this herby, cheesy cauliflower pasta, I mix in chicken for protein to complete the meal!
1 small head cauliflower, trimmed into 1 1/2-inch florets (or even smaller)
1 tbsp + 2 tsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper
2 tbsp roughly chopped walnuts
2 tbsp breadcrumbs (I prefer brown rice based breadcrumbs; Ians brand is my personal fav!)
1 tbsp grated parmesean
1 tbsp fresh flat-leaf parsley, roughly chopped or 1 tsp dried parsley
1 tsp fresh rosemary, roughly chopped or 1/2 tsp dried rosemary
1 tsp fresh thyme, roughly chopped or 1/2 tsp dried thyme
1/2 tsp dried red chili flakes
7 oz dry brown rice pasta
INSTRUCTIONS
Preheat the oven to 400 degrees
Toss cauliflower with 1 tbsp olive oil, salt and pepper. Roast the cauliflower for 30 mins or until caramelized
Place walnuts in a small frying pan and heat over medium heat until fragrant (~2 mins – be careful not to overcook!); remove walnuts and keep in a small bowl
Combine breadcrumbs with remaining 2 tsp olive oil, parmesan, herbs and chili flakes in teh same small frying pan over medium heat. Sautee until golden brown.
Cook pasta according to package directions. Drain
Top pasta with cauliflower, walnuts and breadcrumb mixture
Herby, Cheesy Cauliflower pasta Recipe
Ingredients
- 1 small head cauliflower, trimmed into 1 1/2-inch florets (or even smaller)
- 1 tbsp + 2 tsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp roughly chopped walnuts
- 2 tbsp breadcrumbs (I prefer brown rice based breadcrumbs; Ians brand is my personal fav!)
- 1 tbsp grated parmesean
- 1 tbsp fresh flat-leaf parsley, roughly chopped or 1 tsp dried parsley
- 1 tsp fresh rosemary, roughly chopped or 1/2 tsp dried rosemary
- 1 tsp fresh thyme, roughly chopped or 1/2 tsp dried thyme
- 1/2 tsp dried red chili flakes
- 7 oz dry brown rice pasta
Instructions
- Preheat the oven to 400 degrees
- Toss cauliflower with 1 tbsp olive oil, salt and pepper. Roast the cauliflower for 30 mins or until caramelized
- Place walnuts in a small frying pan and heat over medium heat until fragrant (~2 mins – be careful not to overcook!); remove walnuts and keep in a small bowl
- Combine breadcrumbs with remaining 2 tsp olive oil, parmesan, herbs and chili flakes in the same small frying pan over medium heat. Saute until golden brown.
- Cook pasta according to package directions. Drain
- Top pasta with cauliflower, walnuts and breadcrumb mixture
Notes
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