Pasta with Roasted Potatoes and Cauliflower

Pasta with Roasted Potatoes and Cauliflower


14 people made this

Roast potato and cauliflower topping for pasta is a great dish for cold nights. If you substitute sauteed breadcrumbs for Parmesan cheese this meal is vegan.


Serves: 8 

  • 500g small potatoes
  • 1 medium onion, cut into chunks
  • 6 cloves garlic
  • 4 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1/3 cup water
  • 1/2 cup extra virgin olive oil
  • 1 pinch salt and pepper to taste
  • 1 small head cauliflower, cut into florets
  • 250g penne pasta
  • 1/2 cup grated Parmesan cheese for topping

Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

  1. Preheat oven to 190 degrees C. Line a medium baking pan with heavy duty aluminium foil and spray foil with cooking spray.
  2. Place potatoes in the prepared pan. Mix with onion, garlic, thyme and rosemary. Drizzle with 1/3 cup water and 1/4 cup olive oil. Season with salt and pepper. Seal pan with aluminium foil.
  3. Bake potatoes 30 minutes in the preheated oven or until tender. Remove foil, mix in cauliflower and drizzle with remaining oil. Cover and continue baking 15 minutes. Increase oven temperature to 220 degrees C, remove foil and continue baking 10 minutes, or until potatoes are crisp and cauliflower is lightly browned.
  4. Bring a large pot of lightly salted water to a boil. Place pasta in the pot. Cook for 8 to 10 minutes until al dente and drain.
  5. In a large bowl, gently toss the potato mixture with the cooked pasta. Serve topped with Parmesan cheese.

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Reviews (1)


I made it with spaghetti. A pleasant change from the multitude of cauliflower soup recipes and curry recipes (I am a bit if an Indian cuisine specialist, so I don't need to be told how to make curries). - 04 Jul 2015

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