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Roasted Cauliflower Pasta
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5 from 1 vote

Roasted Cauliflower Pasta with Garlic and Olives

Oven roasted cauliflower with garlic, black olives and onions served with spaghetti - the perfect quick midweek meal with carbs and veggies. This roasted cauliflower pasta is vegan, delicious, and made in 40 minutes.
Course Main Course
Cuisine Italian, Vegan
Keyword cauliflower pasta recipes, roasted garlic cauliflower pasta, vegan cauliflower pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 627kcal
Author Aline Cueni


Roasted Cauliflower

  • 3 cups (450g | ∼½ head) cauliflower florets chopped
  • ½ cup (90g) black olives
  • 2 small onions peeled & quartered
  • ½ head garlic peeled
  • cup olive oil
  • cup red wine vinegar
  • 1 tbsp lemon juice
  • ½ lemon only zest
  • ½ tsp sriracha or sambal oelek | chipotle | chili flakes



Roasted Cauliflower

  • Preheat the oven to 200°C/395°F. Toss all ingredients and spread on a baking sheet. Roast for 30 minutes, occasionally stirring, until brown.


  • Meanwhile, cook the spaghetti in boiling salt water al dente. Rinse and toss with the roasted cauliflower. Season with salt and pepper. Add more olive oil and red wine vinegar if desired.


  • Serve the pasta with vegan cheese or nutritional yeast.
  • If you don't like olives, substitute them with ~½ tbsp capers.


Calories: 627kcal | Carbohydrates: 95g | Protein: 17g | Fat: 20g | Saturated Fat: 2g | Sodium: 613mg | Potassium: 839mg | Fiber: 9g | Sugar: 9g | Vitamin A: 135IU | Vitamin C: 97.8mg | Calcium: 107mg | Iron: 2.5mg