Colorful Cauliflower Pasta

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colorful cauliflower pasta

Recipe by Ananda Eidelstein

  • 6Servings


  • Colored cauliflower florets
  • Olive oil
  • Gemelli pasta
  • Castelvetrano olives
  • Flat-leaf parsley
  • Lemon zest
  • Toasted walnuts
  • EVOO


On rimmed baking sheet, drizzle 4 cups colored cauliflower florets with 2 tbsp. olive oil; season. Roast at 400° until browned in spots, about 25 minutes. Toss with 1/2 lb. cooked, drained gemelli pasta, 2 cups thinly sliced raw colored cauliflower, 1/2 cup chopped Castelvetrano olives, 1/2 cup chopped flat-leaf parsley, 1 tsp. lemon zest and 1/2 cup chopped toasted walnuts; season and drizzle with EVOO.