Best 2 Roasted Cauliflower With Pasta And Lemon Zest Recipes

Embark on a culinary journey with our delectable Roasted Cauliflower with Pasta and Lemon Zest recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This symphony of flavors begins with tender cauliflower florets, roasted to perfection with a hint of smokiness.

The roasted cauliflower takes center stage, accompanied by a medley of vibrant vegetables, including crisp bell peppers, succulent tomatoes, and earthy mushrooms. Tossed in a zesty lemon-herb sauce, this delightful combination of roasted vegetables and pasta is a symphony of flavors that will leave you craving more.

For those seeking a vegan alternative, we present our Vegan Roasted Cauliflower with Pasta and Lemon Zest. This plant-based delight offers a symphony of flavors and textures, featuring tender cauliflower florets roasted to perfection, accompanied by a medley of vibrant vegetables.

The vegan version is just as satisfying as the original, with a creamy cashew sauce that adds a touch of richness and a satisfying nutty flavor. Both recipes are easy to follow and can be tailored to your preferences, making them perfect for busy weeknight meals or special occasions.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CAULIFLOWER WITH LEMON ZEST, PARSLEY, CAPERS, AND JALAPEÑO

Roasted Cauliflower with Lemon Zest, Parsley, Capers, and Jalapeño image

Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various flavors over the years, brightening the dish and spicing things up. The truth is, Jivan prefers the tried-and-true classic: EVOO, sea salt, and pepper. But for the grown-ups in my life, I've come up with this parsley, lemon zest, caper, and jalapeño combo. Just toss it with the cauliflower when it comes out of the oven-and don't forget to put some plain florets aside for the little ones.

Provided by Athena Calderone

Categories Side Cauliflower Lemon Capers Winter Jalapeño Parsley Vegetarian Vegan Wheat/Gluten-Free Quick and Healthy Quick & Easy

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

1 head cauliflower, quartered, cored, and cut into bite-size florets
3 to 4 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt and freshly cracked pepper
1 lemon
1 large handful fresh parsley (about 1/2 cup/25 g), roughly chopped
1 tablespoon capers
1 jalapeño, seeded and thinly sliced
Flaky sea salt, for serving

Steps:

Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.
While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.
Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.

ROASTED CAULIFLOWER WITH PASTA AND LEMON ZEST

Roasted Cauliflower with Pasta and Lemon Zest image

The lemon zest perks up this earthy, salty pasta dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 55m

Number Of Ingredients 8

Ingredients

1 large head cauliflower (about 2 pounds), cut into small florets (about 7 cups)
1 red onion, cut into 1/4-inch-thick slices
1/4 cup salt-packed capers, rinsed
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
8 ounces dried orecchiette (ear-shaped pasta)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons finely grated lemon zest (from 2 lemons)

Steps:

Preheat oven to 450 degrees. Toss together cauliflower, onion, capers, and 2 tablespoons oil. Season with salt and pepper.Spread vegetables in a single layer on a rimmed baking sheet.
Roast, stirring halfway through, until cauliflower is tender and browned, about 40 minutes.
Meanwhile, bring a large pot of salted water to a boil. Addpasta, and cook until al dente, according to package instructions. Drain.
Toss hot pasta with remaining 2 tablespoons oil, the parsley,and lemon zest. Add cauliflower mixture, and season with salt and pepper. Gently toss to combine.

Tips:

Choose a variety of vegetables. This recipe calls for cauliflower, but you can also use broccoli, zucchini, or Brussels sprouts.
Roast the vegetables at a high temperature. This will help them to caramelize and get crispy.
Add some aromatics to the roasting pan. Garlic, onion, and herbs will add flavor to the vegetables.
Use a good quality pasta. This will make a big difference in the final dish.
Cook the pasta al dente. This means that it should be cooked through but still have a slight bite to it.
Add the pasta to the roasted vegetables and toss to combine. This will help to evenly distribute the flavors.
Garnish with lemon zest and Parmesan cheese. This will add a bright, citrusy flavor to the dish.

Conclusion:

Roasted cauliflower with pasta and lemon zest is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your daily dose of vegetables. The roasted cauliflower is tender and flavorful, and the pasta is cooked to perfection. The lemon zest adds a bright, citrusy flavor that really makes the dish pop. This recipe is sure to be a hit with your family and friends.