Roasted Cauliflower & Saffron Pasta with Goat Cheese Dressing
Mediterranean Diet

Roasted Cauliflower & Saffron Pasta

with Goat Cheese Dressing

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this sophisticated recipe, tender roasted cauliflower is served over warm pearls of fregola sarda pasta—infused with subtle saffron flavor as they cook together in the same pot. To add even more texture and flavor to the dish, we’re finishing it with a tangy goat cheese dressing and crunchy roasted almonds.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Roasted Cauliflower & Saffron Pasta with Goat Cheese Dressing
Title
time-saving
tips & techniques
Saffron
Fregola Sarda
Sweet Pepper
How To: Chop Herbs
Golden Raisins
Capers
Parsley
Verjus Blanc
How To: Safely Cut Round Vegetables
Shallot
Cauliflower
Goat Cheese
How To: Peel Garlic
Almonds
Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem end and leaves of the cauliflower. Cut the head into 1-inch-thick slices, keeping them as intact as possible. Place on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; carefully turn to coat. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Make the saffron pasta:
2 Make the saffron pasta:

While the cauliflower roasts, add the pasta and saffron to the pot of boiling water. Cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with 2 teaspoons of olive oil and stir to combine. Cover to keep warm.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pasta cooks, peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the parsley leaves and stems.

Cook the vegetables:
4 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter), capers, and raisins. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat.

Make the dressing:
5 Make the dressing:

While the vegetables cook, in a bowl, combine the cheese, 2 tablespoons of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper. Whisk until smooth.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

Add the cooked vegetables and 2 tablespoons of olive oil to the pot of saffron pasta; season with salt and pepper. Stir to combine. Serve the roasted cauliflower over the finished pasta. Top the cauliflower with the dressing, almonds, and chopped parsley. Enjoy!

Tips from Home Chefs

Get Plans

Roasted Cauliflower & Saffron Pasta

Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem end and leaves of the cauliflower. Cut the head into 1-inch-thick slices, keeping them as intact as possible. Place on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; carefully turn to coat. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Make the saffron pasta:

While the cauliflower roasts, add the pasta and saffron to the pot of boiling water. Cook 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with 2 teaspoons of olive oil and stir to combine. Cover to keep warm.

Make the saffron pasta:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pasta cooks, peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings. If necessary, peel 1 clove of garlic (you will have extra). Finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the parsley leaves and stems.

4 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter), capers, and raisins. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat.

Cook the vegetables:
Make the dressing:
5 Make the dressing:

While the vegetables cook, in a bowl, combine the cheese, 2 tablespoons of olive oil, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper. Whisk until smooth.

6 Finish the pasta & serve your dish:

Add the cooked vegetables and 2 tablespoons of olive oil to the pot of saffron pasta; season with salt and pepper. Stir to combine. Serve the roasted cauliflower over the finished pasta. Top the cauliflower with the dressing, almonds, and chopped parsley. Enjoy!

Finish the pasta & serve your dish:
Browse Steps
1 of 6