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Roasted Cauliflower with Penne

Makes 8-10 servings
Author: Samantha Ferraro


  • 1 head of cauliflower cut into small florets
  • 3-4 garlic cloves chopped
  • 1 lb whole wheat penne
  • 1/2-3/4 cup freshly grated Parmesan
  • 3-4 slices of day old bread ends cut off, toasted
  • Olive oil for drizzling
  • 1 tsp red pepper flakes
  • Salt and pepper to taste
  • Fresh chopped parsley


  • Begin by getting water boiling for pasta and cook whole wheat pasta according to directions.
  • In a food processor, coarsely chop toasted bread until it looks like bread crumbs, set aside.
  • On a baking sheet lined with foil, place cauliflower flowers atop and add half of your chopped garlic, salt, pepper and olive oil. Toss to coat. Roast in 400 degree oven for about 30 minutes until cauliflower begins to brown and caramelize.
  • In a separate skillet, saute the rest of the chopped garlic, red pepper flakes and breadcrumbs. Allow breadcrumbs to toast up.
  • When cauliflower and penne are done, add both to the breadcrumb mixture (You will need a large pot) and toss well to coat. Add freshly grated Parmesan and drizzle more olive oil if needed. Season with salt and pepper. Garnish with fresh parsley.