Linguine with roasted cauliflower

Recipe from: 09 October 2014
recipes, vegetarian, pasta

Ingredients 10
Servings 1
Minutes 00:20


Serving Change
  • 250
  • 1
    medium cauliflower, broken into small florets
  • 1
    finely grated Parmesan, gruyere or pecorino cheese
  • 2
    truffle infused olive oil
  • 375
    freshly made bread crumbs of a ciabatta
  • 2
    olive oil
  • freshly ground salt and pepper to taste
  • extra virgin olive oil or truffle infused olive oil or parmesan infused olive oil for drizzling
  • juice of 1/2 a lemon (optional)
  • extra grated Parmesan (optional)



Preheat the oven to 220 °C.

Bring a large pot of salted water to the boil. Boil the linguine until al dente. Drain and toss in some olive oil.
Place the cauliflower florets, truffle infused oil and half of the Parmesan into a greased baking tray. Shake the ingredients around until cauliflower is well coated. Spread the cauliflower out.
Place the bread crumbs, remaining cheese and olive oil in another greased baking tray and mix everything until well combined and evenly spread out.
Place both trays into the oven and roast for +- 15 minutes – checking every 5 minutes or so and stir the crumbs around to prevent catching. The crumbs should be golden and crispy. Remove from oven and set aside. Continue roasting the cauliflower until golden and starts to char at the edges. Remove.
Toss the linguini, roasted cauliflower and Parmesan crumbs together until evenly combined.
Season to taste and drizzle with olive oil of your choice.
When ready to serve, finish off with some lemon juice and extra Parmesan cheese.
This pasta can be served hot or at room temperature.

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.


Read more on: vegetarian  |  pasta  |  recipes


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