Roasted Cauliflower Fettuccine

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Lately we’ve been trying to be a little more health conscious and that means eating vegetarian several times a week.  Usually I like to make tofu one day and then a pasta dish another day during the week.  However, there are only so many times I can have fettuccine alfredo or spaghetti marinara before I need some variety.

This roasted cauliflower pasta looked right up my alley.  I’ve been loving roasted cauliflower with seasonings with dinner the past few months and this recipe has it paired with pasta!  I realize there are 3 strips of bacon in this recipe but it could easily be omitted if you are looking for a full on vegetarian meal.

I cooked the cauliflower before I made the pasta and ended up snacking on it while the pasta cooked.  I love how it gets slightly sweet as it roasts in the oven.  The sauce for this is very simple.  It’s just lemon juice, bacon, herbs, and cheese.  If you don’t feel like it’s hearty enough you can add 1/4 cup of vegetable broth to the sauce but I found it to be light and delicious.  The bacon added a slight saltiness, the lemon a brightness, and the herbs a beautiful flavor.  Paired with a green salad it was a filling vegetarian meal.

Roasted Cauliflower Fettuccine (adapted from Cooking Light Magazine)
1 head cauliflower, cut into florets
3 T. water
1 t. salt
3/4 t. black pepper
2 t. olive oil, divided
12 oz. fettuccine
3 slices bacon
1/2 onion
3 garlic cloves, minced
2 T. lemon juice
1 t. fresh oregano, chopped
2 t. fresh thyme, chopped
2 oz. Parmigiano-Reggiano cheese, shredded

1.  Preheat the oven to 400 degrees.

2.  Combine the cauliflower, water, salt, and pepper in a bowl.  Spread onto the baking sheet and drizzle with 1 teaspoon of olive oil.

3.  Bake for 30-40 minutes, turning occasionally, until the cauliflower is tender and golden.

4.  Cook the pasta according to the package directions.  Drain, reserving 1/2 cup pasta water, and keep hot.

5. Heat a large skillet over medium heat.  Place the bacon in the pan and brown on both sides.  Remove to a plate covered in paper towels to drain.

6.  Add the onion to the bacon drippings in the pan and cook for 3-4 minutes.  Add in the garlic cloves and cook for 1 minute.

7.  Add the remaining oil, pasta water, lemon juice, thyme, and oregano to the pan.   Cook for 2-3 minutes or until everything is heated through.

8.  Add the pasta to the skillet and toss to coat.  Remove from heat and stir in the cauliflower and Parmesan cheese.  Serve hot.



  1. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.

  2. This looks delicious, Heather. Pinning on my Recipes to Try board. I’ve been trying to cook less meat as well and since we are not vegetarian (well, me and the husband) I think three slices of bacon will add loads of flavor and would be a worthwhile addition.

  3. I see you’ve already noted that bacon needs to be omitted for it to be vegetarian! Will definitely do the version with bacon.

  4. This sounds good, trying it tonight! (I hate to break it to MovieGirl but I don’t think bacon qualifies as a vegetable 🙂

  5. We have struggled with the same thing in our family. I always get burnt out trying to come up with meatless meals. I will definitely be glad to give this one a try.

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