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Pasta with Cauliflower, Shallots and Lemon

Yields6 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

The strong roasted flavor of the cauliflower paired with lemon makes for a delicious smooth sauce, a healthy and delicious alternative to toss with pasta!

Pasta with Cauliflower, Shallots and Lemon

 1 head cauliflower, cut into florets
 2 shallots, peeled and left whole
 2 cups Rachael Ray All-Natural Vegetable Stock
 4 tbsp Colavita Extra Virgin Olive Oil
 zest and juice of one lemon
 ¼ tsp salt
 ½ tsp pepper
 1 lb Colavita Rigatoni
 Fresh parsley for garnish, minced

Pre heat your oven to 350°F.


Place cauliflower florets on a roasting pan and toss with 4 tablespoons of Colavita Olive Oil.  


Add shallots to the pan as well as salt and pepper.  


Roast for approximately 30 min, turning half way through the roasting process. The cauliflower should brown on the edges.


Remove the roasted cauliflower and shallots from the oven and place it in a blender. Pour in the vegetable broth, lemon juice and zest, and puree until smooth.  


Cook pasta according to directions on bag. Drain the pasta and reserving 1 cup of pasta water for thinning of the sauce.


Toss sauce and pasta together in a large serving bowl.  Garnish with fresh parsley and serve!

Nutrition Facts

Servings 6