Roasted Cauliflower Pasta with Poppy Seed Cream Sauce

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 large servings 1x
  • Cuisine: dinner


A delicious and hearty pasta featuring roasted cauliflower and a rich poppy seed cream sauce. Perfect to please the vegetarians during this holiday season!




  • 1 small head of cauliflower
  • 1 clove garlic
  • 1 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 6 ounces whole wheat pasta

Poppy Seed Sauce:

  • 1 tablespoon Frontier Co-op Organic Poppy Seeds
  • 1/2 cup heavy cream
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup grated parmesan
  • Pasta water, as needed
  • Red chile flakes, for serving


  • 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.


Tips & Tricks: Roast the cauliflower ahead of time to make this dinner a bit quicker.

Stock up: get the pantry ingredients you will need: poppy seeds, heavy cream, cauliflower

Nutrition:  see the information.