Overhead shot of roasted cauliflower pasta with a wooden spoon on a marble background
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Roasted Cauliflower Pasta with Zingy Dressing

This roasted cauliflower pasta is full of bright, fresh flavour from the olives, lemon juice and red wine vinegar. A sprinkle of feta and pine nuts helps to bring it all together! 
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 461kcal
Author Amy Fulwood

Ingredients

  • 400 g Pasta
  • 1 Cauliflower cut into florets
  • Salt and Pepper
  • 4 tbsp Olive Oil
  • 75 g Green Olives
  • 5 Sun Dried Tomatoes chopped
  • 100 g Feta crumbled
  • 100 g Rocket
  • 30 g Pine Nuts toasted
  • 3 tbsp Lemon Juice
  • 3 tbsp Parsley chopped
  • 2 tbsp Red Wine Vinegar

Instructions

  • Heat the oven to 200°C/400°F. Toss the cauliflower with a tablespoon of olive oil and some salt and pepper on a baking sheet and place in the oven for 30 minutes.
  • Cook the pasta according to packet instructions, place in a large bowl with the rocket, olives, sun dried tomatoes, feta, pine nuts and roasted cauliflower.
  • Whisk together the rest of the olive oil, salt and pepper, lemon juice, parsley and red wine vinegar and pour over the pasta, toss and serve.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 461kcal | Carbohydrates: 58g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 423mg | Potassium: 612mg | Fiber: 5g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 54.8mg | Calcium: 155mg | Iron: 2.3mg