Roasted Cauliflower & Saffron Pasta with Goat Cheese Dressing
Mediterranean Diet

Roasted Cauliflower & Saffron Pasta

with Goat Cheese Dressing

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 750 Cals/serving
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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.

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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!

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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: