sq picture showing the roasted cauliflower in a pan with creamy pasta
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4.34 from 12 votes

Recipe - Roasted Cauliflower Pasta with Creamy Garlic Sauce

This Roasted Cauliflower with Creamy Garlic Pasta is an elegant yet simple vegetarian pasta dinner. Perfect for entertaining or dinners on Meatless Monday. The cream and garlic come together to make a creamy dreamy sauce that is pure comfort food, whilst the roast cauliflower gives some texture to the pasta. This really is a delicious vegetarian dinner.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main
Cuisine: Italian
Servings: 4
Calories: 535kcal
Author: Claire | Sprinkles and Sprouts
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For the Cauliflower

  • 1 head cauliflower
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp thyme leaves

For the Pasta

  • 11 oz dried spaghetti
  • 1 tbsp butter
  • 1 tsp olive oil
  • 4 garlic cloves
  • 2/3 cup heavy cream
  • 1 tsp thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper


For the cauliflower

  • Preheat you oven to 400º F/200ºC.
  • Line a large baking tray with parchment paper.
  • Remove the outer leaves of the cauliflower and cut the florets into large bite sized chunks.
  • Lay the cauliflower out in a single layer and drizzle over the extra virgin olive oil.
  • Season the cauliflower generously with salt and pepper and roast in the oven for 25 minutes until tender and caramelized on the edges. Remove from the oven and set aside until needed.

For the pasta

  • Bring a large pot of water to boil and then add a good amount of salt.
  • Add the spaghetti and cook until al dente. (usually around 1 minute less than the packet suggests)
  • Meanwhile, peel and finely slice the garlic.
  • Heat the butter and olive oil in a deep skillet over low heat.
  • Add the garlic slices and sauté for 2 minutes (don't let them colour).
  • Add the cream and bring to boil.
  • Add in the thyme leaves, salt and pepper, then turn heat down to low and simmer for 3 minutes.
  • Before draining the pasta, scoop out 2 cups of cooking water and keep to one side.
  • After reserving the cooking water drain the pasta in a colander.
  • Transfer the pasta and 1/2 cup of reserved pasta water into the pan with the sauce.
  • Place it over a medium heat and gently turn the pasta in the sauce to create a silky coating on each strand.
  • Add more cooking water if needed.
  • Stir in the roasted cauliflower and serve with grated parmesan and thyme leaves.


Calories: 535kcal | Carbohydrates: 61g | Protein: 11g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 344mg | Potassium: 295mg | Fiber: 3g | Sugar: 2g | Vitamin A: 670IU | Vitamin C: 14.4mg | Calcium: 53mg | Iron: 1.2mg
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