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Roasted Cauliflower Rotini

Roasted Cauliflower Rotini

I used orange cauliflower in this recipe, but any color will do nicely. This is an economical entree, and easily doubles for a large family.

Serves 4.


  • 8 oz rotini pasta
  • 1/2 medium head cauliflower, cut in small florets
  • 1-2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp granulated garlic
  • 1/4 tsp red pepper flakes
  • 1/3 c grated Parmesan cheese
  • 1/3 c minced parsley
  • 1 Tbsp minced capers


  1. Place the cauliflower florets on a large baking sheet and drizzle them with olive oil. Toss until all florets are coated. Sprinkle with salt and pepper.
  2. Bake the cauliflower at 400 degrees for 35-40 minutes, or until lightly browned and tender.
  3. While roasting the cauliflower, bring a large pot of boiling water to a boil and add a teaspoon of salt. Stir in the rotini and cook until just tender. Drain, and put back in pot.
  4. Place the roasted cauliflower in the pot with the rotini and add garlic, red pepper flakes, and most of the Parmesan cheese, parsley and capers. Toss until well-incorporated.
  5. Serve hot with extra Parmesan cheese.

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