Jump to Recipe Print RecipeAs I pulled a tray of roasted cauliflower from the oven, the nutty aroma wrapped around me like a warm hug, igniting my passion for cooking. It’s this simple yet profound transformation from humble vegetable to a star ingredient that makes my heart sing. Today, I’m excited to share my Savory Roasted Cauliflower Pasta with Golden Raisins—a delightful vegetarian dish that’s perfect for busy weeknights. Packed with vibrant flavors and ready in just 35 minutes, it’s a quick meal that doesn’t skimp on nutrition or taste. With the perfect balance of sweetness from golden raisins and a satisfying crunch from toasted nuts, this dish is bound to impress even the pickiest eaters. Ready to take your pasta game to a whole new level? Let’s dive in! Why is this recipe a must-try? Quick and Easy: This Roasted Cauliflower Pasta comes together in just 35 minutes—perfect for busy weeknights! Flavor Explosion: A delightful mix of sweet golden raisins and savory roasted cauliflower creates a harmonious taste that will tantalize your taste buds. Versatile Ingredients: Swap out cauliflower for broccoli, or add spinach for an extra burst of color and nutrients, making it a great way to use what you have on hand. Healthy and Wholesome: Packed with fiber and essential vitamins, this dish is not only delicious but also nutritionally satisfying. Crowd-Pleasing Comfort: The comforting textures and robust flavors make it an appealing choice for both picky eaters and food lovers alike. Kick up your weeknight meals with this delightful dish, and don’t forget to check out my Roasted Cauliflower Soup for another cozy option! Shells & Roasted Cauliflower Ingredients Unlock the secrets to creating this comforting dish with the right ingredients! For the Pasta Shell pasta – Serves as the hearty base, absorbing flavors beautifully. Substitute with gluten-free pasta if needed for dietary preferences. For the Roasted Cauliflower Cauliflower florets – The star ingredient adds texture and flavor. Broccoli or Brussels sprouts work well as tasty substitutes. Olive oil – This enriches the dish and promotes healthy roasting; you can use canola oil for a lighter option. Sea salt and freshly ground black pepper – Essential for seasoning; adjust to taste for maximum flavor. For the Sauce Butter (vegan or regular) – Adds creaminess; skip for a dairy-free version. Sherry vinegar or white wine vinegar – Provides necessary acidity and brightness; lemon juice can be an alternative. Maple syrup or honey – Balances the savory flavors with a hint of sweetness; agave syrup is a great vegan swap. Sambal or red pepper flakes – Introduces a touch of heat; tweak according to your spice preference. For the Aromatics Shallot – Offers sweetness and depth; yellow onion is a suitable alternative. Garlic – Infuses a fragrant base that enhances the dish’s overall flavor. For the Greens Greens (spinach, tatsoi, or Swiss chard) – Freshness and nutrients galore; any hearty green can be substituted. For the Crunch Hazelnuts or walnuts (toasted, chopped) – Adds delightful crunch and nuttiness; pecans can also be used for variation. For the Sweetness Golden raisins – These provide bursts of sweetness that complement the roasted cauliflower beautifully. Dried cranberries or currants can substitute if desired. For Serving Fresh herbs (parsley, basil, or tarragon) – Brighten the dish and add flavor complexity; use whatever you have on hand. Lemon wedges – A splash of acidity elevates the flavors; optional but highly recommended. Enjoy crafting your Shells & Roasted Cauliflower masterpiece that’s sure to please your palate and warm your heart! Step‑by‑Step Instructions for Shells & Roasted Cauliflower Step 1: Preheat the Oven Start by preheating your oven to 425°F (220°C). While the oven is heating up, line a baking sheet with parchment paper to ensure easy cleanup. The parchment will help the cauliflower roast evenly and prevent sticking, making your cleanup a breeze. Step 2: Prepare the Cauliflower In a large bowl, toss the cauliflower florets with olive oil, sea salt, and freshly ground black pepper until fully coated. Spread the seasoned florets in a single layer on the prepared baking sheet, ensuring they aren’t overcrowded. Roast in the preheated oven for about 25 minutes, or until they turn golden brown and tender, stirring halfway through for even roasting. Step 3: Mix the Sauce While the cauliflower is roasting, in a small bowl, whisk together the sherry vinegar, maple syrup, and sambal or red pepper flakes. This tangy-sweet mixture will elevate the flavors of your Shells & Roasted Cauliflower. Set it aside for later use, letting the flavors meld together while you prepare the pasta. Step 4: Cook the Pasta Bring a large pot of salted water to a boil over high heat. Carefully add the shell pasta and cook according to package instructions until al dente, usually around 8–10 minutes. Before draining, reserve about ¾ cup of the pasta water, as this starchy liquid is essential for creating a silky sauce. Step 5: Sauté the Aromatics In a large skillet, heat a drizzle of olive oil and the butter over medium-low heat. Once the butter melts, add the sliced shallot and smashed garlic, cooking for about 3–4 minutes until soft and fragrant. Be careful not to let the garlic brown, as this will enhance the overall flavor of your Shells & Roasted Cauliflower. Step 6: Add the Greens Remove the garlic cloves from the skillet, and add your choice of greens. Stir them in, cooking for an additional 2–3 minutes, until they wilt down and become tender. This will add nutrients and freshness to your dish, complementing the roasted cauliflower beautifully. Step 7: Combine Pasta and Cauliflower Once your greens are ready, add the cooked shell pasta and roasted cauliflower to the skillet. Pour in the prepared vinegar mixture, and gently toss everything together to combine well. As you stir, gradually add reserved pasta water a splash at a time until you achieve a light, silky sauce that coats the pasta and vegetables evenly. Step 8: Final Touches Stir in the toasted hazelnuts, golden raisins, and fresh herbs of your choice. Season to taste with sea salt, freshly ground black pepper, and additional sambal if desired. Allow these flavors to mingle for a minute over low heat so everything warms through. Step 9: Serve and Enjoy Transfer your warm Shells & Roasted Cauliflower to serving plates. Garnish with extra fresh herbs, and serve alongside lemon wedges for a zesty finish. This delightful vegetarian dish combines comforting textures, sweet bursts from the raisins, and savory flavors, making it a truly unforgettable meal. What to Serve with Savory Roasted Cauliflower Pasta? Elevate your homemade meal experience with perfect pairings that complement this delightful pasta dish! Crispy Garlic Bread: Serve warm and buttery; the garlic notes harmonize with the pasta’s savory elements. A crispy texture balances beautifully, making it a must-have alongside. Mixed Green Salad: A fresh salad with bright vinaigrette adds a crunchy contrast; the greens brighten the overall meal. Toss in some cherry tomatoes and cucumber for a refreshing crunch! Sautéed Spinach: Lightly seasoned sautéed spinach adds an earthy flavor; it brings a vibrant green touch to your plate. The wilted greens play nicely with the texture of the pasta. Parmesan Cheese: A sprinkle of freshly grated parmesan enhances the dish’s umami; its creamy notes elevate the flavors. Offer as an optional topping for those wanting a richer experience. Lemon Zest Sparkler: Pair dinner with a sparkling lemonade. Its effervescence and citrus brighten the palate and cleanse the flavors, making every bite of pasta sing! Roasted Brussels Sprouts: Roasted Brussels sprouts provide nutty flavors that align with roasted cauliflower; crispy edges add an exciting texture. They create a deliciously hearty, veggie-forward dinner! Peach Galette: For dessert, serve a peach galette—a sweet and flaky pastry with caramelized fruit. Its balance of sweetness and delightful crunch acts as the perfect finish to your comforting meal. How to Store and Freeze Shells & Roasted Cauliflower Fridge: Store leftovers in an airtight container for up to 3 days. Allow the dish to cool completely before sealing to maintain freshness. Freezer: If you want to freeze the Shells & Roasted Cauliflower, portion it into freezer-safe containers and keep for up to 2 months. Thaw it in the fridge overnight before reheating. Reheating: For best results, gently reheat on the stovetop, adding a splash of reserved pasta water to restore the creamy texture. Avoid microwaving as it can make the pasta mushy. Note: When freezing, consider that the texture of the roasted cauliflower may change slightly, but the flavors will remain delicious—perfect for those busy weeknights! Expert Tips for Shells & Roasted Cauliflower Reserve Pasta Water: Always save about ¾ cup of pasta water before draining; it’s essential for creating a silky sauce that clings to the shells. Even Roasting: Make sure cauliflower florets are evenly spaced on the baking sheet. This allows them to roast properly and develop that delicious flavor without steaming. Flavor Adjustments: Don’t hesitate to modify spice levels; if you love heat, add more sambal! Conversely, omit it for a milder dish that’s perfect for kids. Substitution Flexibility: Use your favorite greens based on what’s available—they can transform your Shells & Roasted Cauliflower into a whole new dish! Ingredient Freshness: Opt for fresh garlic and herbs for a burst of flavor. Dried herbs can be a substitute, but fresh offers a brighter taste. Garnish Wisely: A sprinkle of fresh herbs and a squeeze of lemon at serving elevates the flavor profile, making your dish even more inviting! Make Ahead Options These Savory Roasted Cauliflower Pasta bowls are a great option for meal prep! You can roast the cauliflower and prepare the sauce up to 24 hours in advance. Simply roast the cauliflower florets as directed, allowing them to cool before storing them in an airtight container in the fridge. The sauce can also be mixed and refrigerated separately for up to 3 days. When you’re ready to serve, reheat the cauliflower in a skillet, cook your pasta, and combine everything with the reserved pasta water and the sauce. This way, you’ll save precious time during busy weeknights while still enjoying a delicious homemade meal! Shells & Roasted Cauliflower Variations Feel free to explore these fun and tasty twists on your Roasted Cauliflower Pasta, allowing you to cater to personal preferences and dietary needs! Gluten-Free: Substitute shell pasta with gluten-free pasta for a safe and delicious option that everyone can enjoy. Nut-Free: Omit the hazelnuts or walnuts and replace them with toasted pumpkin seeds for a delightful crunch without the nuts. Dairy-Free Creamy: Use a rich vegan butter or cashew cream in place of regular butter for a creamy consistency without dairy. Extra Veggies: Add seasonal vegetables like zucchini or bell peppers to boost nutrition and flavor—just roast alongside the cauliflower for a veggie-packed meal! Herb Variations: Swap out fresh herbs for a mix of dried herbs de Provence or Italian seasoning to infuse another level of flavor into the dish. Sweet & Savory: Try substituting golden raisins with dried figs or apricots for an aromatic sweetness that changes the whole flavor profile. Heat Level: Kick up the spice with a dash of sriracha added to the sauce or use spicy nuts for an extra hit of flavor and heat. One-Pan Wonder: Skip boiling the pasta; add it directly to the skillet with the roasted cauliflower and sauce, including just enough water to cook through for added simplicity! As you experiment, don’t forget to pair this cozy dish with options like my Roasted Plantains Sweet for an additional tasty side! And for another veggie-forward dish, my Vegan Tofu Cauliflower Curry is a great complement to your culinary adventures. Enjoy the journey of cooking! Shells & Roasted Cauliflower Recipe FAQs How do I choose ripe cauliflower? Absolutely! When selecting cauliflower, look for heads that are tightly packed, with a creamy white color and no dark spots. The leaves should be fresh and green. If you see any dark spots or browning, it may indicate age or spoilage. Fresh, high-quality cauliflower will yield the best flavor and texture for your pasta. How should I store leftovers of Shells & Roasted Cauliflower? Always store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. Make sure to let the dish cool completely before sealing it to prevent condensation, which can affect texture. When ready to eat, gently reheat on the stovetop, adding a splash of reserved pasta water to bring back its creamy consistency. Can I freeze Shells & Roasted Cauliflower? Very! Portion the dish into freezer-safe containers and keep for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge. To reheat, warm on the stovetop, adding a little reserved pasta water as needed. This process helps retain the flavors and textures, even after freezing. How do I make this dish vegan? For a vegan version, you can simply skip the butter or replace it with a plant-based alternative. Likewise, use agave syrup instead of honey for sweetness. All other ingredients, such as olive oil and the chosen greens, are naturally vegan, making it easy to enjoy this delicious pasta without any animal products! What if my roasted cauliflower isn’t browning? If your cauliflower isn’t browning as expected, make sure you’re not overcrowding the baking sheet, as this can trap moisture and steam the florets instead. Spread them out in a single layer and pop them back in the oven. You can also turn up the oven to 450°F for the last few minutes, but watch closely to avoid burning. How long will cooked Shells & Roasted Cauliflower last in the fridge or freezer? Cooked Shells & Roasted Cauliflower can be stored in the refrigerator for up to 3 days. If freezing, it’s best to consume it within 2 months. Just remember to check the texture of the roasted cauliflower when reheating; while it may soften slightly, the flavors will still be wonderful! Shells & Roasted Cauliflower: A Cozy Comfort Meal You’ll Love Enjoy a flavorful and nutritious Shells & Roasted Cauliflower dish, blending sweet golden raisins and savory roasted cauliflower, perfect for busy weeknights. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 25 minutes minsTotal Time 35 minutes mins Servings: 4 servingsCourse: DinnerCuisine: VegetarianCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta8 ounces Shell pasta Substitute with gluten-free pasta if needed.For the Roasted Cauliflower1 head Cauliflower florets Substitutes: broccoli or Brussels sprouts.2 tablespoons Olive oil Can substitute with canola oil.1 teaspoon Sea salt Adjust to taste.1 teaspoon Freshly ground black pepper Adjust to taste.For the Sauce2 tablespoons Butter Can use vegan butter.2 tablespoons Sherry vinegar Can substitute with white wine vinegar or lemon juice.1 tablespoon Maple syrup Agave syrup is a vegan alternative.1 teaspoon Sambal or red pepper flakes Adjust according to spice preference.For the Aromatics1 medium Shallot Yellow onion is a suitable alternative.2 cloves Garlic Smashed and chopped.For the Greens2 cups Greens (spinach, tatsoi, or Swiss chard) Substitute with any hearty green.For the Crunch1/3 cup Hazelnuts or walnuts (toasted, chopped) Pecans can also be used.For the Sweetness1/2 cup Golden raisins Dried cranberries or currants can substitute.For Serving1/4 cup Fresh herbs (parsley, basil, or tarragon) Use whatever you have on hand.2 pieces Lemon wedges Optional but highly recommended. Equipment OvenLarge bowlBaking SheetSkilletPotwhisk Method Step-by-Step InstructionsPreheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.Toss the cauliflower florets with olive oil, sea salt, and black pepper until coated. Spread on the baking sheet and roast for 25 minutes. Whisk together sherry vinegar, maple syrup, and sambal in a small bowl; set aside.Bring a pot of salted water to a boil, then cook shell pasta according to package instructions, reserved ¾ cup of the pasta water before draining. In a skillet, heat olive oil and butter over medium-low heat. Sauté shallot and garlic for 3–4 minutes until fragrant.Add the greens to the skillet and cook for 2–3 minutes until wilted.Combine the pasta and cauliflower with the sautéed greens, adding the vinegar mixture and reserved pasta water until a silky sauce forms.Stir in toasted nuts, golden raisins, and fresh herbs. Adjust seasoning with salt, pepper, and sambal if desired.Serve warm with extra herbs and lemon wedges. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 65gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 1000IUVitamin C: 70mgCalcium: 80mgIron: 3mg NotesStore leftovers in an airtight container for up to 3 days. The texture may change when frozen, but the flavors remain delicious. Tried this recipe?Let us know how it was!
