Creamy Garlic Butter Pasta w/ Roasted Cauliflower
Get into this rich, indulgent Creamy Garlic Butter Pasta w/ Roasted Cauliflower, perfect for feeding a crowd!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main Course
Keyword: cajun, cauliflower, creamy, dinner, garlic, lunch, meatless, pasta, vegetarian, weeknight meals
Servings: 4 servings
Calories: 1111kcal
- 1 (16 oz.) package rigatoni pasta
- 1 tablespoon Extra virgin olive oil
ROASTED CAULIFLOWER:
- 1 head Cauliflower, chopped in medium chunks
- 1 tablespoon Extra virgin olive oil
- 2 Tbsps cajun seasoning, homemade or store-bought (See Notes!)
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon dried parsley
- 1 teaspoon smoked paprika
GARLIC BUTTER SAUCE:
- 4 Tbsps Extra virgin olive oil
- 3 Tbsps unsalted butter
- 1 garlic bulb, peeled + minced
- 1 cup chicken or veggie stock
- 1 ½ cups organic heavy cream
- ½ cup freshly grated mozarella cheese
- pinch of dried parsley
- ½ teaspoon cajun seasoning, homemade or store-bought (optional)
TO ROAST 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.
MAKE THE SAUCE:
Over medium-high heat, melt3 Tbsps 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.
Bon Appetit!
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta and ensure that other ingredients are GF-friendly.
- PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. if desired, however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, the traditional rigatoni pasta works perfectly!
- VEGGIES: If preferred, you can always add in greens to the mix for additional flavor such as Kale, Spinach or Collard Greens.
- CAJUN SEASONING (STORAGE): Any leftover cajun seasoning mix can be stored in a ziplock bag for later use or used as garnish. For homemade cajun seasoning, head over to my One-Pot Cajun Pasta recipe.
Calories: 1111kcal | Carbohydrates: 102g | Protein: 26g | Fat: 68g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 254mg | Potassium: 983mg | Fiber: 8g | Sugar: 10g | Vitamin A: 3768IU | Vitamin C: 72mg | Calcium: 215mg | Iron: 4mg