Italian cauliflower pasta is a traditional Mediterranean main course featuring roasted florets, golden breadcrumbs, and salty capers. This vegetarian dish combines caramelised vegetables with al dente pasta for a filling meal that works as a midweek dinner.

The cauliflower is doing more work than you’d think. Without roasting it properly, you lose the nutty sweetness that carries the entire dish. I found that cutting the florets into small, uniform pieces ensures every bite of pasta has that deep, charred flavour.

If you do nothing else, toast your breadcrumbs in plenty of olive oil until they’re genuinely dark gold. That’s the difference between a soggy topping and a professional finish. I usually make a double batch of the crumbs because they’re a great way to add texture to almost anything.

Try More Recipes:

Jump to Recipe

Italian Cauliflower Pasta Ingredients

1 large cauliflower, cut into small florets
4 tbsp olive oil
500g (1lb 2oz) dried pasta, like penne or fusilli
50g (2oz) fresh breadcrumbs
2 garlic cloves, thinly sliced
1 tsp dried chilli flakes
2 tbsp capers, drained and rinsed
40g (1½oz) pine nuts
1 bunch fresh parsley, chopped
50g (2oz) Parmesan cheese, grated
Salt and pepper, to taste

How To Make Italian Cauliflower Pasta

Heat the oven: Set the temperature to 200°C (400°F/Gas Mark 6) and line a large baking tin with greaseproof paper.
Roast the cauliflower: Toss the florets with half the olive oil, salt, and pepper in the tin and roast for 20-25 minutes until the edges are dark brown.
Boil the pasta: Cook the pasta in a large pan of salted boiling water for 8-10 minutes or until it’s cooked but still firm.
Toast the breadcrumbs: Heat the remaining oil in a large frying pan over a medium heat and fry the breadcrumbs until they turn a deep golden colour.
Fry the aromatics: Add the garlic, chilli flakes, capers, and pine nuts to the breadcrumbs and cook for 2 minutes until the garlic is soft.
Combine the ingredients: Drain the pasta, keeping a small cup of the cooking water, and toss everything together in the frying pan with the cauliflower and parsley.
Finish the sauce: Add a splash of the pasta water and the Parmesan cheese, tossing well until the cheese has melted and coated the pasta.

Recipe Tips

Cut florets small. Make sure the cauliflower pieces are no larger than the pasta shapes so they cook through and distribute evenly. This ensures you get a bit of everything in every forkful.
Save the water. Do not forget to keep some of the starchy pasta water before draining. It acts as a bridge between the oil and the cheese to create a light sauce that sticks to the noodles.
Watch the garlic. Sliced garlic burns much faster than chopped garlic, so keep the pan moving once it goes in. If the garlic turns black, it becomes bitter and you’ll need to start the crumb mixture again.
Toast the nuts. You can toast the pine nuts in a dry pan beforehand if you want a deeper flavour, but they will brown naturally with the breadcrumbs if you follow the steps.
Store breadcrumbs correctly. If you have leftover toasted crumbs, keep them in an airtight jar at room temperature for up to three days. They will lose their crunch if you put them in the fridge.

What To Serve With Italian Cauliflower Pasta

This hearty pasta pairs naturally with a crisp green salad or some steamed tenderstem broccoli. A side of warm ciabatta or garlic bread is great for mopping up the toasted breadcrumbs and olive oil left at the bottom of the bowl.

How To Store Italian Cauliflower Pasta

Fridge

Place any leftovers in an airtight container once they have cooled completely. This dish stays fresh in the fridge for up to two days, though the breadcrumbs will soften over time.

Reheat

The best way to reheat this is in a frying pan over a medium heat with a tiny splash of water. This helps loosen the pasta without making it mushy like a microwave would.

Freeze

I do not recommend freezing this dish as the cauliflower becomes watery and the pasta loses its firm texture. It is much better eaten fresh or the next day from the fridge.

Italian Cauliflower Pasta Nutrition Facts

Per serving (1 of 4):

Calories: 645kcal
Protein: 22g
Fat: 28g
Carbohydrates: 78g
Sugar: 6g
Sodium: 420mg

FAQs

Can I use frozen cauliflower for this Italian cauliflower pasta?

Yes, but you must defrost it completely and pat it very dry with kitchen roll before roasting or it won’t brown.

Why are my breadcrumbs soggy?

You likely didn’t use enough oil or the pan wasn’t hot enough, so make sure the oil is shimmering before adding the crumbs.

Can I make this dish vegan?

Yes, simply leave out the Parmesan or replace it with a vegan hard cheese alternative and follow the rest of the steps exactly.

Is it possible to use a different pasta shape?

Any short, tubular pasta like rigatoni or even orecchiette works well because the holes catch the capers and breadcrumbs.

Try More Recipes:

Italian Cauliflower Pasta Recipe

Recipe by PaulaCourse: Italian Pasta RecipesCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

645

kcal

Ingredients

1 large cauliflower, cut into small florets
4 tbsp olive oil
500g (1lb 2oz) dried pasta, like penne or fusilli
50g (2oz) fresh breadcrumbs
2 garlic cloves, thinly sliced
1 tsp dried chilli flakes
2 tbsp capers, drained and rinsed
40g (1½oz) pine nuts
1 bunch fresh parsley, chopped
50g (2oz) Parmesan cheese, grated
Salt and pepper, to taste

Directions

Heat the oven: Set the temperature to 200°C (400°F/Gas Mark 6) and line a large baking tin with greaseproof paper.
Roast the cauliflower: Toss the florets with half the olive oil, salt, and pepper in the tin and roast for 20-25 minutes until the edges are dark brown.
Boil the pasta: Cook the pasta in a large pan of salted boiling water for 8-10 minutes or until it’s cooked but still firm.
Toast the breadcrumbs: Heat the remaining oil in a large frying pan over a medium heat and fry the breadcrumbs until they turn a deep golden colour.
Fry the aromatics: Add the garlic, chilli flakes, capers, and pine nuts to the breadcrumbs and cook for 2 minutes until the garlic is soft.
Combine the ingredients: Drain the pasta, keeping a small cup of the cooking water, and toss everything together in the frying pan with the cauliflower and parsley.
Finish the sauce: Add a splash of the pasta water and the Parmesan cheese, tossing well until the cheese has melted and coated the pasta.