Roasted Cauliflower and Lemon Pasta (Edit recipe)

Roasted Cauliflower and Lemon Pasta is a delicous and creamy pasta dish with a lemony parmesan sauce and roasted cauliflower.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	421
Fat:	19 g
Carbohydrates:	53 g
Protein:	17 g
Cholesterol:	40 g
Sodium:	310 mg
Fiber:	5 g
Sugars:	6 g
Calculated per serving.

by Erin Aronowitz

View original recipe

Serves: 4

Ingredients

12 oz Cauliflower, Florets
1 Tbsp Extra Virgin Olive Oil
.25 tsp Sea Salt
.5 tsp Garlic Powder
Black Pepper, A few Pinches
8 oz Spaghetti
2 tsp Garlic, Minced
2 Tbsp Unsalted Butter
1 Lemon, Large, juiced
.25 cup Water, (or broth)
1 cup Half and Half
.333 cup Parmesan Cheese, Grated (or more)
.75 Tbsp All Purpose Flour, (arrowroot or tapioca flour also work)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400F.
Place cauliflower florets on a parchment paper lined baking sheet, drizzle with oil, and add spices. Massage the oil and spices into the cauliflower and then bake for 20-25 minutes or until cauliflower has one side roasted dark.
While the cauliflower is roasting, boil your pasta and start your sauce.
Once pasta is done boiling, drain it and set it aside.
To make the sauce, heat the butter on medium heat and add the minced garlic.
Once the butter and garlic start to sizzle, add the half and half. Bring to a low boil and add the flour. This step is really important. If you don't add flour, you run the risk of the half and half curdling when you add your lemon juice. Mix well, and lower the heat to medium low.
Once sauce starts to thicken, add in the lemon juice, water, and parmesan cheese. Mix well. You will see that the sauce is a little thicker now.
Turn off the heat, add your pasta and roasted cauliflower and mix.
Enjoy!