Garlic Chili Pasta with Roasted Cauliflower

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Cast-iron skillet filled with Garlicky Spicy Pasta with Roasted Cauliflower

Is pasta for breakfast a thing?

If not, I vote it should be. When you taste how amazing this pasta is, you’re going to want it all hours of the day.

Baking sheet with perfectly crispy Roasted Cauliflower

Have you ever had a sauce-less pasta? I know it sounds boring. But here’s the thing – it’s not.

Al-dente pasta tossed in garlic-and-chili-infused olive oil, fresh parsley, and vegan parmesan cheese. You won’t be missing the cream sauce one bit.

Cast-iron skillet filled with easy vegan Garlicky Spicy Pasta with Roasted Cauliflower

This recipe is easy to make, requiring just 30 minutes and 10 basic ingredients.

And the flavors and preparation are so simple it makes a great weeknight staple.

Don’t worry. If you’re weary of cauliflower, try it roasted! If you season it well – in this case with red pepper flakes, garlic, and sea salt – it roasts up beautifully and pairs incredibly well with this light pasta dish.

Grabbing a serving of our vegan Linguini in garlic-chili oil for a delicious plant-based dinner

I hope you all love this dish! It’s:

Simple
Savory
Fresh
Garlicky
Subtly spiced
Dusted with vegan parmesan cheese
& Delicious

This would make the perfect quick weeknight meal when you’re craving something substantial and comforting, yet light. It’s a dish the whole family will love. To make it more substantial, pair it with a salad – the Kumquat Kale Salad and Apple Pecan Arugula Salad are two of my favorites.

If you do try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Plate of our vegan Garlic Chili Pasta with Roasted Cauliflower for a flavorful vegan dinnerPlate of Garlicky Spicy Pasta with Roasted Cauliflower for a quick vegan dinner

Garlic Chili Pasta with Roasted Cauliflower

Garlicky, chili-spiced simple linguini tossed with vegan parmesan cheese, fresh parsley, and garlic-roasted cauliflower! A flavorful, satisfying plant-based dish requiring just 10 ingredients and 30 minutes.
Author Minimalist Baker
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Big plate of Vegan Garlicky Spicy Pasta with Roasted Cauliflower
4.85 from 76 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

CAULIFLOWER

  • 1 small head cauliflower (large stems removed // florets separated)
  • 2-3 Tbsp olive or grape seed oil
  • 3 cloves garlic* (minced)
  • 1/4 tsp red pepper flakes (more or less to taste)
  • 1/4 heaping tsp sea salt

PASTA

  • 2 cups vegetable broth (optional // for adding more flavor to pasta)
  • 12 oz linguini or fettuccini (ensure vegan friendly | sub gluten-free pasta to keep GF)
  • 1/4 cup olive oil (use extra virgin here if you have it for more flavor)
  • 3 cloves garlic (skin removed + smashed NOT minced)
  • 1/4 tsp red pepper flakes (reduce for less heat)
  • 2 Tbsp fresh chopped parsley (plus more for serving)
  • 2 Tbsp toasted pine nuts plus more for serving
  • 1/4 cup vegan parmesan cheese (plus more for serving)
  • Salt + Pepper (to taste)

Instructions

  • Preheat oven to 450 degrees F (232 C).
  • Add cauliflower to a mixing bowl with olive oil, minced garlic, red pepper flakes, and sea salt. Toss to coat. Then spread on a baking sheet and roast for 20 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. Sample and adjust seasonings as needed. Set aside.
  • Once your cauliflower has reached the 10-minute mark, add vegetable broth (for added flavor | optional) and about 4-5 cups water (or however much to generously cover your pasta) to a large pot and bring to a boil.
  • Once boiling, season well with sea salt and add pasta. Stir occasionally to prevent sticking and cook according to package instructions for ‘al dente’ - 7-10 minutes. Then drain and set aside. Cover with a towel to keep warm.
  • Heat the same large pot over medium-low heat. Once hot, add 1/4 cup olive oil and 3 cloves smashed NOT minced garlic (amounts as original recipe is written // adjust if altering batch size). Sauté 1-2 minutes on both sides, or until garlic is fragrant and slightly golden brown. Remove garlic from pan and let cool slightly, then mince. Set aside for serving.
  • Next add red pepper flakes to infuse the olive oil for 1-2 minutes.
  • Add cooked pasta, parsley, pine nuts, minced garlic, vegan parmesan cheese, cauliflower, and toss to coat.
  • Remove from heat and sample pasta. Adjust seasonings as desired, adding salt or pepper if necessary. Serve hot with additional parsley, red pepper flakes, pine nuts and vegan parmesan cheese. Best when fresh, though leftovers keep for a few days covered in the refrigerator. Reheat in the microwave, or on the stovetop in a large saucepan in a bit of olive oil.

Notes

*3 cloves garlic yields ~1 1/2 Tbsp minced garlic.
*Cauliflower method adapted from Tyler Florence.
*Pasta preparation adapted from Giada De Laurentiis.
*Nutrition information is a rough estimate calculated with the lesser amount of oil and without the optional vegetable broth.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 403 Carbohydrates: 34.4 g Protein: 8.9 g Fat: 26.6 g Saturated Fat: 3.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 283 mg Potassium: 361 mg Fiber: 4 g Sugar: 2.5 g Vitamin A: 150 IU Vitamin C: 49.5 mg Calcium: 40 mg Iron: 2.3 mg

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  1. Kim says

    This is my absolute favorite pasta- I’ve been making it about once a week. It’s my comfort food! The flavors are amazing. I’ve been cooking the cauliflower in my air fryer to avoid turning on the oven on hot days. Perfect every time. Thank you for this recipe!

  2. val says

    My husband asked for this two nights running. Also made this with brocolli in lieu of cauliflower, substituting walnuts for the pine-nuts. Both are fantastic!

  3. dani says

    This recipe was absolutely lovely! I roasted asparagus and zucchini along with the cauliflower and added a squeeze of fresh lemon juice for a bit of acid. I made the new vegan meatballs along with the noodles and it was an amazing meal. My boyfriend who is a meat eater could not compliment the dish highly enough. Thank you for sharing such amazing recipes, friend!

  4. Clara says

    When I first started making this I used minced garlic since I was out of whole and burned it in the olive oil! After throwing it out and starting again, I only cooked it for 30 seconds with the chili flakes and added the rest of the ingredients in. Used broccoli and cauliflower and almonds instead of pine nuts…still amazing! I will be making this again in the future.

  5. Jenny Lewis says

    My friend and I made this recipe using more oil for the cauliflower, as the head we had was significant, and a longer roast time. The broth in the pasta water was a great touch! The vegan parm is dynamite! My friend isn’t vegan and he says, “As someone who loves parmesan cheese, this was perfect and wasn’t missing anything.” High marks coming from him. I agree. I am vegan, and I don’t miss cheese or butter at all in this recipe! I give this recipe a great, big YES! Thank you!

  6. karena says

    I love, love, love this pasta dish. In this time of quarantine, it’s been my go-to comfort food. I simplify it by excluding the parmesan and pine nuts and it’s still delicious. One question: After I’ve heated the red pepper flakes in the 1/4c of oil at the end, when I add the pasta to the pot it immediately sticks to the bottom of the pot, even if I stir really rapidly. I end up having to scrape the pasta off the bottom of the pot, which results in tons of ripped apart pasta. It really doesn’t affect the taste, but in case I make this for a dinner party or something, I’d like to learn how to add the pasta at the end without it all sticking and breaking. Any tips?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karena, we would recommend cooking the pasta until just al dente next time and see if that helps? Let us know!

  7. Ashley says

    This is hands down one of my favorite pastas! I crave it all of the time now and make it probably once a month! It’s so simple and so flavorful and it’s also a great dish to bring to a gathering with non-vegans who are skeptical that vegan food tastes good because they can never tell and end up asking for the recipe!

  8. Matt says

    Made this and changed a few things. Swapped out olive oil for Macadamia oil (made locally) and added macadamia nuts roasted and crushed with a smattering of pine nuts soaked in shiraz before roasting.
    I made fresh pasta which was infused with crushed fresh basil leaves so you get a nice green fettucine tasting very slightly of basil, 2-3 minutes to al dente.
    Used our home made veggie stock which is always well stocked in the freezer and we have tons of chilli’s so we’ve learnt to dry them and crush them into both a powder and flakes so used those as well(a bit hit and miss how hot or mild they’ll be…).
    Roasted a whole head of garlic prior to beginning and just squeezed the gelatinous garlic out in the required amounts.
    Also used Italian parsley or flat leaf parsley instead of curly English parsley.

    Followed the rest of the recipe and it turned out a treat. Bon appetit and thank you for the recipe!

  9. Peggy says

    I made this tonight. I doubled all ingredients except noodles, which I used angel hair pasta. Added broccoli and chick peas to the califlower mix. I’m sad I didn’t have olive oil but I just used vegetable oil. I also didn’t have vegetable broth so I used chicken broth. I do think it made a little difference. Oh…I also used good quality frozen califlower and broccoli cooked it in Mike first then squeezed any water out. It was very beey good. I like more veggies and less pasta. I think you could transform this into a oriental meal by adding a little sesame oil and soy sauce..maybe too off with Chinese noodles. Thank you for a great recipe

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Peggy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Barbara Johnston says

    I love your recipes! This one did not disappoint. Thanks for your straightforward and spot-on flavor combos.

  11. Joan Giordano says

    What a surprise. So tasty. I will keep this on the rotation. We are trying to eat more plants but are not total vegans so we used a pecorino romano blend and a penne pasta I had on hand. Next time I will incorporate a veggie pasta (Baby steps). We also enjoyed your vegan meatballs with this which were aaaamaaazing. It does take time in the kitchen but there’s a price to pay when you’re adapting a cleaner eating lifestyle. Thanks for these great recipes. Life changer!

  12. Lisa says

    This is the first time I have ever been compelled to comment and I google a lot as I cook a lot!
    This was ABSOLUTELY delicious, light yet filling. In fact I am having some more as I type, probably afraid my husband will get home and eat the rest! I did add some fresh peas that I had, mainly for a bit of color along with the parsley.
    GREAT, easy recipe.. thank you for a wonderful dinner!!

  13. Cynthia Gioia says

    Serves 4 you say? After making it, I sampled it, as suggested, to adjust the seasonings. And while still at the counter, I again sampled it. And again. Ate half of it out of the pot standing at that counter. I’m hiding the rest in the back of the refrigerator, so no one but me can find it. I’ll make it again later this week for all to enjoy. It’s that good. It’s great! Thanks a wonderful recipe.

  14. Alysia says

    This is one of my favorite recipes! I double the cauliflower part of the recipe and add a little extra olive oil (sometimes vegan butter) at the end. I’ve even made it with zucchini noodles once. Sooooooo yummy and garlicky!

  15. Sophie Degener says

    My family enjoyed this dish a lot. It isn’t especially colorful, as most of the ingredients are the same color, and we brainstormed some ideas for increasing its visual appeal. My son decided sun-dried tomatoes might work well with this recipe (visually and taste-wise), and we all agreed to try it next time. Kicking up the amount of parsley and generously sprinkling each serving (as the recipe suggests) would also help add color.

  16. Cedar says

    My daughter recently transitioned to Vegan so I’ve been trying a few recipes too. This one was so good! I subbed chopped pecans for pine nuts because that’s what I had and used some spinach fettuccine as well for the pasta. Ah-maze-ing!!!

  17. Leesh says

    Dana, I made this tonight and am kicking myself for not doubling the recipe. Can you say DEVINE! Going to make this a few times this winter!

    Thank you for sharing!

  18. robin says

    This was freaking amazing.!! I’ll be making this a lot. I made a few changes, smoked paprika & aleppo pepper instead of crushed red pepper, because it’s my new thing. When making the sauce-I added a quarter cup of the pasta water, a pinch of oregano. I absolutely loved it!!!

  19. sam says

    Everything came out good, but I added pasta water to the sauce. I added more salt. Didn’t have vegan cheese so i used nutritional flakes. Didn’t have pine nuts, didn’t know what to sub with. Chili flakes in oil burn quickly, for me it was a few seconds only.

  20. Bunny says

    I’ve made this several times cuz it’s just that good. I like to drizzle a little sriracha on top and garnish with chopped green onions. My mom loves it too. Usually she can’t stand garlic, but she says the chili flakes help counteract some of that funk from the garlic.

  21. Julia S. says

    I was first introduced to using cauliflower in a pasta recipe by celebrity chef Maria Liberati and I have fallen in love! This recipe looks great and I cannot wait to try it because it is my new favorite combination.

  22. Sam Baker says

    Such a yummy dish and great with a SQUEEZE of LEMON when serving! Thanks for all your delicious recipes and beautiful vibes xx

  23. Sara says

    I made this tonight and loved it. I did it with gluten-free pasta and exactly as you said. Wonderful recipe! I’m glad to have a jar of your vegan parmesan cheese on hand now, too. Thanks so much!

  24. Liz says

    Avoiding pasta but wanted a spicy Thai like dish. So I cooked the seasonings in quinoa instead of using pasta and threw the veggies on top. Broccoli went well with it, too. Love the flavors- they actually made me enjoy quinoa! Quick and easy!

  25. Brittany says

    Delicious! :) Had some cauliflower that needed to be used up and we’re big fans of pasta in this house, so this was perfect. I roasted some garbanzo beans as well (with just olive oil and salt) and they added some nice crunch to the dish. Thanks for sharing!

  26. Alex says

    PHENOMENAL! I subbed wilted fresh spinach for the parsley and added roasted broccoli to bulk up on the veggies. Delicious! Since I made it last, it’s all my dad requests when he comes to my house. Trust me, try it!

  27. Jessica Kotanen says

    Delicious!!!! I made this exactly by the recipe tonight and it was unbelievable. I was a little worried there wouldn’t be enough flavour but that was NOT an issue, it was heaven. My 6, 3, and 2 year olds and husband all loved it. Thanks for another absolute hit around here. Your website has become our go to for all things vegan and it never disappoints, I’m actually quite blown away by how good all of your recipes are. I don’t really want to go anywhere else anymore.

  28. Alan says

    I cheated and used garlic powder and chili garlic paste instead because thats what I had in the house. Very tasty, satisfying and filling! I think I will sprinkle some chopped green onions on top next time I make this, which will be soon. Oh, I used frozen raw cauliflower and it still came out just great. Thanks for sharing the recipe!

  29. Aja says

    I made this & it was so amazing I added a little lemon juice & smoked paprika .. very flavourful dish! I’ve never cooked cauliflower before so this was super fun to make.

  30. Amanda Michelle Moon says

    I made this tonight for dinner. Holy cow it is so good! It’s also kid-approve, my 7 & 9 yr old LOVED it.

  31. Mackenzie L says

    My dad LOVES meat and I’ve been a vegan for two weeks coming up Friday. I made this for him and I and oh my gosh….it was absolutely amazing! We both had two servings of it! Putting this on my Pinterest right now!

  32. TJ says

    Really liked this! I have made something similar but the roasted cauliflower and pine nuts are great new additions for me. I add black olives, go heavy on the peppers and keep the garlic in (delishisly mellow when cooked soft) the final mix. I also use a bit of the pasta liquid to moisten the final mix to the consistency I like and because I had fresh basil, I used it instead of parsley.

  33. Kat says

    I had to share the riff on this I made because it turned out fantastic. I had pumpkin infused pappardele from a local vendor I’d gotten as a gift, so I used that as my base. I swapped out the parsley in favor of sage and the pine nuts in favor of pepitas. Everything else I kept the same and it is so good!

  34. Karen C. says

    This was a very tasty dish…definitely something I will make again and would serve to company. Have you thought of roasting a combo of vegies to add to this dish. Again, wonderful recipe and kudos to the cook!

  35. Shakura says

    I usually hate cauliflower, but with this recipe it is awesome!
    The taste is very rich and both me and my boyfriend thoroughly enjoyed this dish!

  36. Sahdaddyd says

    I made this tonight, and tweaked it a bit using some serano oeppers, tomatoes, and walnuts in place of pine nuts . Such a simple delicious pasta dish. Thank you for sharing.

  37. Rae says

    Hey Dana,

    Just wanted to say this recipe ROCKS!!! We thoroughly enjoyed all the flavors. Every ingredient brought so much to the dish. I’ve been really digging into all your recipes lately and am always excited to get in the kitchen and try the next.

    Thank you!!!!!
    Rae

  38. Jiwan says

    Dana, this recipe is beyond wonderful. It has quickly become one of our favourite meals! *Note: I add about 1 cup of cooked chickpeas to give this dish extra protein and texture.*

    Thank you for this and so many other good recipes. I especially like the fact that most of your recipes call for common, easy-to-find, everyday ingredients: I live overseas in a country where some of the more unusual ingredients used in other vegan cookbooks/blogs are simply non-existent (and where the concept of “vegan” is nearly unknown). I am very glad to be able to make so many of your recipes with no difficulty or with only very minor substitutions.

    With appreciation,
    Jiwan

  39. Sarah says

    Made this tonight and it turned out great. First time trying a sauce less pasta and it was delicious. Thank you for posting.

  40. Melanie Turner says

    I made this for dinner and 3 kids and hubby loved it. Wish I had made more, Roasted Cauliflower ; olive oil and garlic? What’s not to love? Made this vegetarian very happy !!!!

  41. Rebecca says

    Made this tonight and it was delicious – a simple blending of flavors for a satisfying dish. Though I think I doubled the garlic and the red chili flakes. :)

  42. Joanne says

    Very tasty recipe! I loved it as is – but added tomato sauce to the plates of my husband and kids as they’re more into saucy pasta! We all loved itQ

  43. Erin Sanders says

    This was the first time I have ever eaten, let alone made, a sauce-less pasta….it was out of this world AMAZING!! My 17 year old even loved it. It was so simple, and came together effortlessly!

  44. Sandra says

    This recipe is absolutely DELICIOUS!!! I substituted the pine nuts with toasted cashews and omg it is divine! Thanks for sharing!!!!

  45. Rebecca says

    BEST RECIPE EVER. I seriously think I could eat this every day for the rest of my life. Since discovering it earlier this year, I would say that I have made it over a dozen times. Turns out AMAZING every. single. time. No substitutions, no variations, this recipe, AS IS, is just heavenly. Whenever cauliflower goes on sale we buy 2 and make a double batch. It tastes great the next day as leftovers, and it makes my cubicle buddies jealous! Great job on this recipe Dana! 3, no 4 thumbs up!

  46. Liz says

    I made this last night for the family… HUGE hit! I subbed zucchini noodles for regular pasta and decreased the Red Pepper flakes for toddler palatability. We will be making this again! I paired it with the Blueberry salad recipe for a refreshing meal.

  47. Andrea says

    This is an amazing dish!! I used both broccoli and cauliflower, and added chickpeas. I also added some grape tomatoes when i ate leftovers for lunch. A great dish i know I’ll be making again

  48. Alyssa says

    This was amazing!! We also baked some chickpeas along with the cauliflower just because we love chickpeas, and they added a nice nutty flavor. Overall a hit!!!

  49. El says

    I made this recipe but substituted the couliflower for broccoli instead and used the excess olive oil from the roasted broccoli on the pasta. Outstanding!!!
    My husband absolutely loved it, he even finished the pot instead of saving leftovers for the next day. I’m certain this will be on the menu again in the near future.
    Thank you for sharing this awesome meal.

  50. Sarah says

    I have cooked a lot from your blog…a lot. This recipe though is probably my favorite! I crave it. The oily, spicy, garlicky goodness! The caramelization of the cauliflower brings out such a sweetness and mixing that with everything else is just amazing. Great work!

  51. Stephanie says

    I just made this for dinner tonight! So good! My kids loved it too!
    I really love your website. Easy and delicious meals.

  52. deedeebee says

    I didn’t have red pepper flakes, so I substituted cayenne pepper. It was very good! I also use Barilla Protein Pasta, because it is made from lentils and chickpeas plus it has ground flaxseed.

  53. Liz says

    I made this last weekend and it was SO easy and REALLY delicious. It will easily become a staple meal in my house, especially on busy nights. The longest process was chopping the cauliflower – easy peasy. Your vegan parm was amazing and SO EASY! I think I’ll have a jar of it in my fridge from now on.

  54. Kathy says

    Just made and ate this-yum! We didn’t have pine nuts or parsley, but added a cooked brat as well as a Tomato…definitely a keeper! Thank you for sharing

  55. Mark says

    Ahem! Long time reader, first time poster here. Let me begin by saying Minimalist Baker is my FAVORITE website for Vegan Recipes. I swear EVERY single recipe I make is amazing. Biscuits and Gravy are my favorite followed very closely by this. My omni wife devoured this dish and kept commenting on how good it was. I am not the biggest fan of cauliflower but wow! Roasting it really takes it to the next level. I most certainly will be making this again and again. Thank you for always delivering.

    -Mark

  56. Sepi says

    Delicious! My husband and I LOVED it. It’s the first recipe I’ve made from this blog, and I will definitely be making many more! :)

  57. Alexis says

    Your power of suggestion is amazing! I do want this at all hours of the day (and I am now craving kale). I made this last night when we had a refrigerator full of yummy left overs (simple tofu quiche, kale breakie hash, and a lot of pizza) bc I was really in the mood for it. The rest of the family ate this (and I was banking on a lot of leftovers)! My mother even tried to divert herself with pizza and then couldn’t resist and had seconds of this instead of more pizza! Usually, when I cook for everyone, I pull out my serving and throw on the vegan parm or just nutritional yeast and add real parm to the rest. Last night, I thought they would eat pizza so I just used vegan parm. They didn’t even notice the difference. I love this dish and so do the meat-lovers!

  58. Adyre says

    Dana let me just say that you are my new favorite person that I’ve never met lol! I’ve been vegan for about 6 months now and your website is amaze-balls! This recipe didn’t need ANY changes but, to kick it up, I toasted my pine nuts just until the oils started to release and I also added 2 tablespoons of chopped sun dried tomatoes. Yummy!!

  59. Andria says

    I made this tonight and my husband and I loved it. I didn’t have cauliflower, so I roasted carrots instead, and I crumbled in half a block of firm tofu at the end for extra texture and filling-ness. It’s a perfect bowl of comfort with a bit of heat. Will definitely be adding it to our rotation :)

  60. Magali Gazaille says

    Thank you for this great recipe !I made it three times already . My kids love it and it’s not always easy making them eat vegan!!!I must say that all the recipes I tried from your cooking blog have been a success at our house. Keep the wonderful ideas coming . Thank you again

  61. Kate says

    Finally got around to making this last night after bookmarking it. I halved the pasta using 6oz of whole wheat penne and doubled the cauliflower because I could just roast the cauliflower and put it in a bowl and be perfectly happy with my dinner. It was an instant winner and I had to fight my husband for the leftovers to take for lunch.

  62. Lauren says

    This is delicious I’ve made it twice this week! I roasted a red pepper and tossed it in. This would be great with some green peas or other veggies added too. I neglected to toast the pine nuts the first time, so the second time was even yummier! Thanks!

  63. yoko says

    My fiancé and I recently went vegan…I made this recipe and it was amazing! Paired it with a salad and your ceasar vegan dressing and the best damn vegan busquits. Needless to say, everyone including my 10 year old daughter loved dinner. I now make the cauliflower alone just as a side. You really have made eating and maintaining a vegan lifestyle absolutely delish! Thank you soon much!!

  64. Samantha Johnstone says

    Thank you so much for the recipe!! I could eat pasta every night and I love trying out all your creations!

  65. Ravi Roshan Jaiswal says

    Hi Dana!
    Amazing idea….
    I like food containing with garlic and pepper. It is more delicious and taste for me. I like your idea of making such a sauce-less pasta which is great interesting for me.Apart from this, Cauliflower is the best vegetable than other for me.

    You have given instruction in your site is more helpful for me. I started making it after reading. Because I made it just following the instruction. And I felt it is easy.I agree to take this food in breakfast.
    Hope! You will come back.

    Thanks.
    – Ravi

  66. Dawn says

    Made this last night for meatless Monday. Absolutely delicious! There wasn’t a drop left! My youngest teenage son made garlic bread to go with it. Yummy!

    Thanks Dana!

    Dawn

  67. Mindy says

    I made this for dinner tonight and it is PERFECT! I don’t like pine nuts so I left themout and it’s still great! It reminds me of a carbonara. I wouldn’t have thought about sauceless pasta, but I’m so glad you did :)

  68. Suzy says

    Husband approved! I made as written and I will also, as suggested, reduce the oil a bit. I will also reduce the garlic to smaller cloves as over-garlicky dishes are not our preference. I used homemade vegan fettuccine and will definitely be making this again. My only modification was that I didn’t use 2 cups of my veggie broth, but instead I put 2 teaspoons of veggie bouillon (found the recipe online) into the water for cooking the pasta. I would never have thought of doing this. I will never NOT do it from now on! Amazing way to flavor the pasta!!!

  69. Sandy says

    Sounds good, but I would cut out the olive oil, way to much fat. I will tweak the recipe a bit and look forward to trying!

  70. Kim says

    This recipe was fantastic! It was a little more fussy to make than the recipe would make you think, but after eating it – I would absolutely make it again! As was suggested I paired this pasta with the apple pecan arugula salad – another delicious recipe and the two did go together very well!!

  71. reluctantalexis says

    The whole family loved this-light with a lot of kick! I used regular Parmesan for the family and just nutritional yeast on mine-it was fabulous. I also omitted the pine nuts-thought I had some but couldn’t find them! My husband (who until recently did not like cauliflower) wants more me to add more cauliflower in the next batch! Thanks for another great recipe!

  72. ann says

    I have made the chocolate from this website, and it was awesome. But I am noticing that most of these recipes, the reviews are people that want to try and not that they have tried. Recipe after recipe, people comment how good it looks, and it does, but I want to read reviews of people that have tried, made suggestions and etc. before I make any more of these dishes. Any comments John or Dana?

  73. Felicia says

    Hello! I was eager to try this recipe because I’ve never worked with cauliflower til today. The flavor was a little too light for my taste so I strayed from the recipe a little, added lemon and also pecans instead of pine nuts (since that’s what I had on hand). Definitely something I’d eat again, thank you!!

  74. Maeva Gauthier says

    Amazing pasta dish. Loved the pine nuts and garlicky flavours. No need for sauce, it’s amazing! My partner is not a fan of vegan dish normally but he loved it too!

  75. Debbie says

    This was the best pasta dish I have made in a long time,,,maybe ever!!! The roasted cauliflower
    and garlic flavors were fabulous, I had to omit a few ingredients…didn’t use the pine nuts, or fresh
    parsley, I used dried parsley, maybe 1 T. and I used a few more garlic cloves. I’m making this one soon.
    I could have eaten the entire pan…..the best! I ate it before I realized I should have submitted a
    picture. Hey Dana, do you have a recipe for flaxmeal muffins?

  76. Kori says

    Oh man, we made this over the weekend and it was phenomenal. Definitely adding it to our regular line up for easy meals. We added 4 fresh tomatoes as well to give it even more flavor. I bet some frozen peas would be really good, too! Next time!

  77. Daniel says

    I fell in love with roasted cauliflower a while back – so much better than steaming or boiling it – so I knew I had to try this recipe once I saw it. Easy to make, and it turned out great. I kept the spice level fairly low (since I have young cbildren) and omitted the pine nuts (again, kids are weird, keep it simple).

    While it was tasty as is, this could easily be altered to change up the flavours according to what you like. Next time, I’ll try adding a green vegetable to the mix (zucchini, snap peas) – and for those of us who aren’t vegan or vegetarian, some grilled chicken breast would work well with this dish.

    • Daniel says

      I posted my original comment after trying it myself – now that I’ve served it to my kids (2 and 4 years of age), I’d like to amend my rating to 10 stars. These kids never eat anything; 90% of the time, I feel like I’m cooking only to feed the garbage bag. Both kids devoured this! The older child even asked to have some for his lunch at daycare tomorrow!!!

      Thank you for sharing this recipe, I will DEFINITELY be making this again & again :)

  78. Chloe says

    I just made the cauliflower part of this and OMG it’s awesome! It has a nutty garlicky-ness (like the topping on a bagel) a kick at the end, and a whole different vibe than steamed cauliflower!
    Yet again minimalistbaker you have created a fabulous dish.

  79. Roxana says

    OK, first time commenter here: today is the 4th day in row of making this…can’t get enough! Replaced parsley with fresh rosemary briefly sauteed along with the garlic and chili flakes. Ah-mazing!

  80. Emma {Emma's Little Kitchen} says

    This sounds like a perfect meal. Once you start roasting your cauliflower, you cannot go back!

  81. Havalah says

    This was so delicious! I recently transitioned to a vegan diet and your recipes have made it so much easier!! Everything I have made from your blog has been so easy and yummy… So Thank you, Thank you, Thank you!!!!! :)

  82. Cele Walter says

    this is amazing!!! cauliflower so tasty and tender and the pasta flavorful, spicy, garlicky…gonna make this a lot!

  83. Ana @ Ana's Rocket Ship says

    My flatmate has had noodles for breakfast – so I’d say that yes- pasta for breakfast is definitely a thing!!

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  85. LHS says

    Made this tonight and my husband and I loved it! I didn’t have fresh parsley, but dried parsley flakes worked fine. I also didn’t have vegan parmesan cheese and it still tasted great. Thanks so much for the yummy recipe!

  86. Kelley says

    This is so the kind of thing I make for myself when I’m home alone. Just roasted vegetables and noodle goodness. My kind of comfort meal.

  87. Heather Mason says

    Yummy! This looks so good! I’ve been craving pasta for lunch, now I want it even more! Hopefully I have some noodles and cauliflower!

  88. Sandy B says

    I made this last night after seeing your post and it was so good especially topped with your vegan parmesan which we always have on hand. The cauliflower was so flavorful and tender. It’s the perfect recipe for a quick weeknight dinner! I will be making this again next week. Thanks Dana!

  89. Noel says

    Hey Dana!

    I made this recipe last night, it was the bomb dot com! But seriously my man and I loved this recipe we just added more pepper flakes for extra heat! Thanks for all that you do, it’s truly amazing!
    Thanks,
    Noel

  90. Mami says

    Hello, this is the first time to write a comment here.
    I absolutely love your cooking. All the pictures here are so inspiring and beautiful.
    I have a question about the garlic cloves. You didn’t mince them before they are slightly cooked. Do you mind if I ask the reason? I’d like to try this recipe and have no doubt about the taste, of course. I’m just curious.
    Thanks,
    Mami

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Mami! I hope it wasn’t too confusing. For the pasta, cook smashed (not minced) garlic in the oil. The purpose of this is to infuse the oil with garlic flavor. Once it’s done infusing, remove it from the pan and then mince it. Then it’s ready to add to the pasta once it’s cooked!

  91. Lucy says

    OOH. Chilli and garlic are my two favourite combinations. It’s quite easy to fall into the trap of making a tomato sauce based pasta dish I find, but a ‘sauceless’ pasta is actually so incredibly delicious. I’d be interested to see how this would work with spiralised courgette/sweet potato/squash.
    I’m really enjoying cauliflower at the moment too.

  92. Stephanie says

    This looks so bloody delicious, I just want to reach into the screen and snatch a bowl. I’m extremely hungry right now and it’s dinnertime. This is definitely going on the meal plan for next week, and the best thing about this is that I have ALL the ingredients on hand, so I don’t have to add anything to the shopping list. Very excited to try this recipe!

    Stephanie
    thethriftyvegetarian.com

      • Stephanie says

        I made this, and oh my god, it was so delicious I even ate it for breakfast the following day. It made the household favourites list, that’s for sure! I can’t wait to make this again :)

  93. Emilie @ Emilie Eats says

    Roasted cauliflower AND pasta? You know the way to my heart. I’m obsessed with that cast iron pan!

  94. Mari says

    Hi Dana! I love your recipes and the beautiful pictures that accompany them. I was wondering where you get your cast iron skillets and do you have a particular brand you prefer over others. What are the basic pots and pans you would suggest I have on hand. I cook everyday and have some good pots but I would like to upgrade since I cook so much.

  95. Amberley says

    Oh! Simply delicious looking! It’s my 18th birthday tonight and this is the PERFECT dish :) I’ll let you know how it goes!!

    • Amberley says

      Hi again, so I’m making this today for lunch (yesterday got too busy!), but I don’t have any pine nuts on hand. With the flavors is there something else you think might work well? Thanks!

  96. Sarah | Well and Full says

    Oh my goodness Dana this looks so. freakin. good. I’m literally drooling looking at my computer screen right now!!!

  97. Eve ~ Nourish with Happiness says

    This pasta looks incredible! I love garlic and the roasted cauliflower sounds so tasty, pinned!

  98. Alan says

    Hello Dana: I have been watching your site for quite a while and very much enjoy your ideas and recipes. I have made several and remember enjoying most. I am curious if you have tried making shortbread cookies with coconut oil. Your blueberry and Rosemary scones with coconut oil are very good; and I have made them several times. If you have tried this approach with shortbread cookies and perhaps I just missed finding it on your site, would you please give me direction as where it is located.
    Best regard,
    A
    PS: This recipe looks delicious, by the way, and I oven roast cauliflower frequently, but never thought to toss with pasta. Perhaps tonight!

  99. krn says

    So painful to see all these delicious looking cauliflower recipes popping up– it’s one of my staples and I haven’t been able to find one anywhere for MONTHS!

  100. Linda | Brunch-n-Bites says

    I loveeeee sauce-less pasta. In fact, fresh pasta + good olive oil + garlic brings a happy smile already. And yes, I vote pasta for breakfast. This garlic chili pasta has all my favorites in it and looks delicious!

  101. Celeste @The Whole Serving says

    I eat sauce-less pasta often, I call it me being lazy but it’s actually very tasty. It’s all about the ingredients, and all of the ingredients in this dish are on my list of favorites. I love garlic and red pepper, well it changes everything.
    Thanks Dana