Pasta is the perfect quick meal, and my Creamy Garlic Butter Pasta w/ Roasted Cauliflower is done in less than an hour! Toasty, roasted cauliflower is tossed with pasta and a rich sauce consisting of heavy cream, garlic, and chicken stock. A perfect cold-weather weeknight meal!
On a chilly night, pasta is the perfect meal.
Forget the dinner table! Grab a blanket, your favorite streaming show, and a bowl of rich and creamy pasta. That is the ideal winter evening for me!
One of my most favorite pasta dishes ever is my Creamy Garlic Butter Pasta w/ Roasted Cauliflower! I developed this recipe after realizing I had so much cauliflower in the house. One head goes a long way!
Come read how to make this creamy pasta dish with heavy cream, butter, garlic, and lots of roasted cauliflower!
By the way, I am currently crushing on Gluten-Free recipes and this awesome list of 50+ Gluten-Free Desserts is so good! I just love how perfect they are for any occasion—seriously!
Knowing how to roast all vegetables perfectly is definitely a learned skill. All veggies are different and they all have vast cooking times.
The most common rule of thumb is to roast thicker vegetables at a higher temperature because they can handle the heat. For example, potatoes or sweet potatoes can roast at a higher temp because of their thickness. Broccoli, on the other hand, lends well to a lower heat when cut into florets.
The other common rule when roasting is to use lots of olive oil and a rimmed baking sheet. The oil flavors the veggies and prevents them from sticking to the pan. You can also use a heavy pinch of salt and pepper for perfectly seasoned vegetables.
For the Pasta:
For the Roasted Cauliflower:
For the Garlic Butter Sauce:
To Roast the Cauliflower:
Preheat your oven to 400 degrees Fahrenheit and line your baking sheet with parchment paper.
NOTE: Doing this step is a MUST to prevent sticking.
In a bowl, add the chopped cauliflower, olive oil, cajun seasoning, garlic powder, cumin, parsley, and smoked paprika together and stir until cauliflower is coated.
Add coated cauliflower until prepared baking sheet, spreading out evenly in a single layer, and bake for 20-25 or until golden brown and crisp.
To Boil the Pasta:
Cook pasta according to packaging. NOTE: rigatoni pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).
To Make the Sauce:
Over medium-high heat, melt 3 tablespoons of unsalted butter in a 12-inch skillet.
Add the olive oil and minced garlic, sautéing until fragrant and translucent. Add in the cajun seasoning (if desired) and parsley and stir together until combined.
Slowly pour in the heavy cream, stock, stirring frequently until incorporated. Add the grated cheese until combined and sauce begins to bubble, about 3-4 minutes. Add in the cooked pasta and stir until pasta is well coated.
Remove from heat and serve with grated mozzarella (if desired) and topped with the roasted cauliflower.
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