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Roasted Garlic and Cauliflower Pasta

Don't underestimate this pasta. It is ravishingly good. The roasted garlic transcends this pasta into deeply flavored deliciousness and the oven-roasted cauliflower is fantastic in it's own right. All of the components of the silky, bright sauce combine to make
4 Servings -
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Servings:4  | Calories:755 | Total Fat:34g  | Chol:10mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 34g
52 %
Sat Fat 6g
30 %
Total Carb 102g
34 %
Fiber 17g
68 %
Sugars 5g
Cholesterol 10mg
3 %
Sodium 874mg
36 %
Protein 18g
36 %
53% Pasta
24% Extra-virgin olive oil
13% Others combined
7% Walnuts
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 heads garlic, papery skins removed, top quarter of heads cut off (on the pointy side of the garlic) and discarded
6 tablespoons plus 1 teaspoon extra-virgin olive oil
1 head cauliflower (about 1 1/2 pounds)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1 pound short pasta (such as fusilli, rotini or campanelle)
1/4 teaspoon red pepper flakes
2 – 3 tablespoons juice from 1 lemon
1 tablespoon fresh parsley leaves, chopped
2 ounces Parmesan cheese, grated or shredded (about 1 cup)
1/4 cup chopped walnuts, toasted

Directions : View recipe directions on
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