READY IN ABOUT 1¼ hrs

Roasted Potato Cauliflower Pasta

Read Reviews (10)

"My husband recently became a vegan, so I devised this recipe one cold night so both of us could eat well. This is based on traditional pasta dishes from Chez Panisse and Zuni in the Bay Area of California. Sourdough breadcrumbs sauteed in olive oil until crisp would be a tasty alternative to Parmesan." — SandyT

Directions

Preheat oven to 375 degrees F (190 degrees C). Line a medium baking pan with heavy duty aluminum foil, and spray foil with cooking spray.
Place potatoes in the prepared pan. Mix with onion, garlic, thyme, and rosemary. Drizzle with 1/3 cup water and 1/4 cup olive oil. Season with salt and pepper. Seal pan with aluminum foil.
Bake potatoes 30 minutes in the preheated oven, or until tender. Remove foil, mix in cauliflower, and drizzle with remaining oil. Cover, and continue baking 15 minutes. Increase oven temperature to 425 degrees F (220 degrees C), remove foil, and continue baking 10 minutes, or until potatoes are crisp and cauliflower is lightly browned.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot. Cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, gently toss the potato mixture with the cooked pasta. Serve topped with Parmesan cheese.

Kitchen-Friendly View

PREP 15 mins
COOK 55 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 10, 2007

I have to admit, I never made this recipe with the pasta, as instructed. Instead, I made the potato/cauliflower portion as a vegetable side dish for my last dinner party. I honestly cannot say how good it is with penne, but I can say that the potato/cauliflower portion was an excellent side dish! Everyone at the party raved about it, and it also made yummy leftovers.

—RPCOOKIE

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Most Helpful Critical Review

Oct 21, 2011

In the 3 serving version. The ingredients list 3 Tbsp of oil, yet in point 2 in the directions 1/4 cup of oil is described and in point 3. we drizzle with the remaining oil. Where do we get the remaining oil? I ended up chosing my quantity. I am confused as to how much oil is to be used, total. I would give 3 stars for the end product but no star for the recipe description.

—blankrak

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12 Ratings

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Jun 01, 2009

This was really good. I would probably not use quite so much olive oil next time -- just a taaad less. I only made the cauliflower and potato portion of this, and didn't have onion or rosemary, so it was modified slightly out of necessity. But I would definitely recommend.

—NERDYCHEESECAKE

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Sep 30, 2010

I used broccoli instead of cauliflower - SO GOOD!

—K. M.

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Mar 05, 2010

I chopped up regular white potatos and found that the initial cooking left them extremely underdone. I increased the heat to 475 for another 30 minutes and then added the cauliflower.

—Mike Roman

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Apr 14, 2005

pleasant, aromatic, and tasty. good side dish.

—JEANNAT

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Mar 14, 2008

Good recipe, but I wasn't crazy about the combinations of tastes...

—Shannon B

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Feb 16, 2005

Very filling!

—LEXILU

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Nutrition

Calories
321 kcal
16%

Carbohydrates
35.9 g
12%

Cholesterol
4 mg
1%

Fat
16.2 g
25%

Fiber
3.3 g
13%

Protein
8.1 g
16%

Sodium
140 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Potato Cauliflower Pasta

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 321
** Calories from Fat: 146

% Daily Value *
** Total Fat 16.2g 25 %
** Saturated Fat 3g 15 %
** Cholesterol 4mg 1 %
** Sodium 140mg 6 %
** Potassium 169mg 5 %
** Total Carbohydrates 35.9g 12 %
** Dietary Fiber 3.3g 13 %
** Protein 8.1g 16 %
** Sugars 1.8g
** Vitamin A < 1 %
** Vitamin C 29 %
** Calcium 10 %
** Iron 12 %
** Thiamin 17 %
** Niacin 23 %
** Vitamin B6 10 %
** Magnesium 8 %
** Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.