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Roasted Cauliflower & Saffron Pasta
with Goat Cheese Dressing
30 min
Vegetarian
Mediterranean Diet
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 410 Cals/serving
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DownloadPlease 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.
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. We’re bringing it all together with a drizzle of goat cheese dressing for delightfully tangy flavor and creamy texture.
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instructions
1
Prepare & roast the cauliflower:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; carefully turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Cook the pasta:
Meanwhile, place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Add the pasta and saffron to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
3
Prepare the remaining ingredients & make the dressing:
Meanwhile, peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Combine in a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the cheese, 2 teaspoons of olive oil, 2 teaspoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper. Whisk until smooth.
4
Cook the vegetables:
In a medium pan (nonstick, if you have one), heat 1 teaspoon 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 capers and vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat.
5
Finish the pasta & serve your dish:
Add the cooked vegetables and 1 teaspoon of olive oil to the pot of cooked pasta; season with salt and pepper. Stir to combine. Serve the finished pasta topped with the roasted cauliflower. Drizzle with the dressing. Enjoy!
1
Prepare & roast the cauliflower:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove the leaves of the cauliflower; cut lengthwise through the stem into 1-inch-thick steaks (keeping them as intact as possible). Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; carefully turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Cook the pasta:
Meanwhile, place the pasta in a strainer and thoroughly rinse under cold water to remove any excess starch. Add the pasta and saffron to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
3
Prepare the remaining ingredients & make the dressing:
Meanwhile, peel and thinly slice the shallot. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Combine in a bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the cheese, 2 teaspoons of olive oil, 2 teaspoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper. Whisk until smooth.
4
Cook the vegetables:
In a medium pan (nonstick, if you have one), heat 1 teaspoon 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 capers and vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat.
5
Finish the pasta & serve your dish:
Add the cooked vegetables and 1 teaspoon of olive oil to the pot of cooked pasta; season with salt and pepper. Stir to combine. Serve the finished pasta topped with the roasted cauliflower. Drizzle with the dressing. Enjoy!
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