Roasted cauliflower and leek pasta

Prep 10 min
Total 40 min
Serves 4



large cauliflower, cut into bite-sized pieces
leek, white and light-green part cut into 1/4-in. rings
3 tbsp
head garlic, cut in half cross-wise
3/4 cup
35% cream
3/4 cup
parmesan, divided
2 tbsp
white balsamic vinegar
2 tbsp
grainy mustard
2 tbsp
fresh thyme
1/2 tsp
salt, divided
penne rigate pasta


  • PREHEAT oven to 400F. Toss cauliflower, cut into bite-sized pieces, with leek, white and light-green part cut into 1/4-in. rings, and olive oil on a large baking sheet. Cut garlic in half cross-wise. Rub cut sides of garlic on excess oil on baking sheet, then wrap in foil. Place wrapped garlic on the side of sheet. Bake in centre of oven, flipping halfway through, until cauliflower edges are golden, about 30 min.
  • STIR cream with parmesan, white balsamic vinegar, grainy mustard, fresh thyme leaves and 1/4 tsp salt in a medium bowl. Set aside.
  • COOK penne rigate in a large pot of boiling water following package directions, but omitting salt, until tender, 6 to 8 min. Drain, then return to pot. Squeeze and mash garlic into cream mixture, then stir into pasta until coated. Stir in roasted vegetables and remaining 1/4 tsp salt. Divide pasta among 4 plates and sprinkle with 1/4 cup parmesan.


Calories 830, Protein 29 g, Carbohydrates 102 g, Fat 35 g, Fibre 9 g, Sodium 728 mg. Excellent source of Vitamin C

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