Roasted Cauliflower Pasta with Poppy Seed Cream Sauce
A delicious and hearty pasta featuring roasted cauliflower and a rich poppy seed cream sauce. Perfect to please the vegetarians during this holiday season!
Cuisine dinner
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 2large servings
Ingredients
Cauliflower
1small head of cauliflower
1clovegarlic
1tablespoonsolive oil
1/4teaspoonsea salt
6ounceswhole wheat pasta
Poppy Seed Sauce
1tablespoonpoppy seeds
1/2cupheavy cream
1teaspoonlemon zest
1tablespoonlemon juice
1/2cupgrated parmesan
Pasta wateras needed
Red chile flakesfor serving
Instructions
Heat oven to 425˚F. Chop the cauliflower into bite-sized pieces. Place on a sheet tray and toss with the minced garlic, olive oil, and salt. Roast until browning and tender, 25 to 30 minutes.
While the cauliflower is roasting, cook the pasta until just-tender. Drain, reserving some of the pasta water, and set aside.
Into a large skillet with high sides, measure in heavy cream and the 1 teaspoon of lemon zest. I eyed it, about 1/2 lemon. Bring the sauce to a simmer and let cook until it thickens slightly, 6 to 8 minutes. Stir in lemon juice and parmesan at the end.
Add the roasted cauliflower and pasta to the skillet, stirring the mixture together until the noodles are well coated. If the sauce is too thick, add a splash or two of pasta water to thin the sauce a bit.
Serve with a sprinkle of red chili flakes if desired.